Pumpkin Hummus
This Pumpkin Hummus recipe is savory, salty, tangy, and delicious! With only 6 main ingredients, you can have this dip ready in less than 10 minutes!
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Servings: 6 people
Calories: 198kcal
Equipment
- Food processor
- Can Opener
- Citrus Juicer (optional)
Ingredients
- 15 ounces Chickpeas (1 can)
- ½ cup Pumpkin puree
- ⅓ cup Lemon juice
- 1-2 cloves Garlic
- 6 tablespoon Extra virgin olive oil
- ½ teaspoon Cumin
- ¼ teaspoon Ground turmeric Optional
- Pomegranate seeds
- Pumpkin seeds (pepitas)
Instructions
- Begin by opening a can of chickpeas and draining them, but do not rinse them.
- Use a citrus juicer to extract enough juice from a lemon.
- Peel the papery skin off of the garlic cloves.
- Add drained chickpeas, garlic cloves, lemon juice, pumpkin purée, olive oil, and cumin to a food processor.
- Pulse the ingredients in the food processor for at least 30 seconds, or until smooth and creamy.
- Add salt to taste and pulse again.
- Optional: Add ¼ teaspoon of ground turmeric for a brighter hue of orange!
- Scoop out the blended hummus onto a serving platter or shallow bowl.
- Garnish with salted and roasted pumpkin seeds (pepitas) and pomegranate arils.
- Serve with chips, crackers, or pita points!
Notes
- Not a fan of that raw garlic taste? No problem! Use roasted garlic or confit garlic instead. You could even use ½ tablespoon of granulated garlic as well.
- Take the garnishes on this dish up a notch by adding fresh herbs like thyme or sage, as well as a drizzle of honey and flaky salt.
- For a creamier texture and nuttier flavor, add 1-2 tablespoons of tahini to the food processor.
Nutrition
Calories: 198kcal | Carbohydrates: 14.1g | Protein: 3.7g | Fat: 14.3g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 70mg | Fiber: 4.1g
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