Pumpkin Hummus
This easy pumpkin hummus recipe uses healthy fall ingredients, and this hummus made with pumpkin is smooth, creamy, flavorful, and delicious!
Servings: 6
Ingredients
- 1 15 oz. can chickpeas drained and rinsed
- 1 cup pumpkin puree 100% pure pumpkin - Not pie filling
- 2 tablespoons tahini stirred
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon turmeric
- 1 pinch Cayenne Pepper
Optional Garnish
- pepitas or shelled pumpkin seeds
- drizzle olive oil
Instructions
- Add the olive oil to a small saute pan, over low-medium heat. Add the minced garlic to the pan and simmer for 1 minute, then remove from heat and set aside.
- Now, add all of the ingredients to a food processor, adding the sauteed garlic and olive oil last.
- Pulse or blend, to combine all ingredients until smooth and creamy or until you reach your desired consistency. You made need to scrape the sides.
- You can serve this pumpkin hummus immediately but I recommend refrigerating it first. See note.
- Finally, transfer to a serving dish and garnish with a drizzle of olive oil and a sprinkle of pumpkin seeds.
Notes
This pumpkin hummus is best after it has been refrigerated, in an air-tight container, for 1 - 2 hours, allowing the flavors to meld together. It can be refrigerated, in an air-tight container, for up to 3 days.
Try adding these Chili Lime Pepitas or this Sunflower Tahini for extra flavor and nutrients!