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This recipe for Easy and Savory Pumpkin Hummus is perfect for this time of the year.
I really like the healthy aspects of this great tasting appetizer.
Easy and Savory Pumpkin Hummus
If you liked my Easy Pumpkin Risotto Recipe then you will probably like this one too.
Both recipes feature that great taste of pumpkin.
The pumpkin in this hummus really makes it such a great tasting treat.
What I mean is that when the pumpkin is added to the taste of the hummus, we really get a taste that we would not expect in a hummus. However, we still get that great hummus texture that makes for great dipping etc.
Certainly, you would probably agree that hummus is a pretty healthy thing to eat.
With the usual chickpeas that are added to hummus, we will be using pumpkin. Pumpkin is a good source of potassium and Vitamin A.
This hummus recipe is also a vegan friendly one.
There are no animal related products added to this recipe. Also, thanks to the chickpeas in this recipe, this recipe gives us a bit of protein too.
To make this pumpkin hummus recipe you will need tahini.
You can find my recipe for homemade tahini here or you can buy your own tahini online here.
Tahini is made from soaked and crushed sesame seeds.
The sesame seeds are basically made into a paste. That paste is what holds together the hummus and provides for that texture we like for dipping.
Tips for making hummus
I already mentioned that we will make this hummus taste even better by adding pumpkin to it.
When the pumpkin is added to the taste of the hummus, we really get a taste that we would not expect in a hummus.
Here are some more helpful tips for making a great hummus.
- I like to use my Vitamix blender to make hummus. However, a food processor should do the trick if that is what you prefer to use.
- Allow the flavors to blend together for a few hours in the refrigerator before serving. Refrigerating is also a good idea to do before adding any extra seasonings for taste.
- Use a 15 ounce canned pumpkin puree for this recipe rather than fresh as it will be easier to work with.
- Drizzle a bit of olive oil over the hummus prior to serving to give your hummus some extra moisture.
There is a bit of preparation that is needed for the beans.
Using canned Garbanzo (chickpeas) beans is an easy way to go for making hummus. Before adding them to the recipe be sure to drain then rinse the beans first. Some folks like to save the drained liquid for later use.
Topping your hummus before serving is a great way to personalize the look and the taste of it.
A lot of people like to drizzle a bit of olive oil on top of their hummus for both taste and moisture. I like to add some minced garlic or roasted peppers (chopped) on top as well.
Easy and Savory Pumpkin Hummus
Once you have all of the ingredients assembled, this is a relatively easy recipe to make. I should mention that to get a smooth hummus you may need to process or blend the ingredients for four to six minutes.
By the way, while you are here you may also be interested in these ideas.
- How to make basic hummus.
- Whole Wheat Garlic Toasted Flatbread Chips.
- How to Follow the Mediterranean Diet.
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Easy and Savory Pumpkin Hummus
Easy and Savory Pumpkin Hummus
I mentioned above that using canned Garbanzo (chickpeas) beans is an easy way to go for making hummus. Before adding them to the recipe be sure to drain then rinse the beans first. Some folks like to save the drained liquid for later use.
I also suggested using canned pumpkin puree for this recipe.
Adding pumpkin will give this hummus a great taste and color. Start with a cup and add more as desired. Using a 15 ounce canned pumpkin puree for this recipe rather than fresh as it will be easier to work with.
Easy and Savory Pumpkin Hummus
- Tahini- 2 tablespoons. recipe for homemade tahini here or you can buy your own tahini online here.
- Lemon Juice– 2 tablespoons. Fresh lemon juice seems to taste best in this recipe. However, you can use bottles lemon juice if needed.
- Garbanzo (chickpeas) beans – 1 fifteen ounce can drained and rinsed.
- Garlic- 3 cloves minced or chopped.
- Olive Oil (extra virgin) -1 tablespoon. Plus extra for drizzling when serving.
- Pumpkin Puree- 1 cup canned pumpkin puree. Add additional as needed for color, taste, and/or consistency, up to the entire can .
- Ground Cumin– 1 ½ teaspoons.
- Additional seasonings as desired- I suggest 2 -3 teaspoons in total. Salt, Paprika, Ground Cinnamon, or Ground Cumin.
Easy and Savory Pumpkin Hummus
- In a small bowl, mix together the tahini and lemon juice.
- Next, in your blender or food processor, combine together the garbanzo beans, garlic and olive oil. Process this until smooth and then add the tahini and lemon juice and process until smooth.
- Add the pumpkin puree and any desired seasonings and process until smooth. If your hummus seems to be a bit dry, you can add a tablespoon or so of any remaining liquid from the garbanzo beans.
- Transfer to a container, cover the container and refrigerate for 2 ½ to 3 hours before serving to allow for the flavors to blend together. Top will drizzled olive oil and any desired seasonings or toppings and then serve.
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious and Easy and Savory Pumpkin Hummus is vegan, gluten free, and low in carbohydrates.
Easy and Savory Pumpkin Hummus
This delicious, healthy and Easy and Savory Pumpkin Hummus is vegan, gluten free, and low in carbohydrates. Great for dipping!
Ingredients
- Tahini- 2 tablespoons. recipe for homemade tahini here or you can buy your own tahini online here.
- Lemon Juice– 2 tablespoons. Fresh lemon juice seems to taste best in this recipe. However, you can use bottles lemon juice if needed.
- Garbanzo (chickpeas) beans – 1 fifteen ounce can drained and rinsed.
- Garlic- 3 cloves minced or chopped.
- Olive Oil (extra virgin) -1 tablespoon. Plus extra for drizzling when serving.
- Pumpkin Puree- 1 cup canned pumpkin puree .
- Ground Cumin– 1 ½ teaspoons.
- Additional seasonings as desired- I suggest 2 -3 teaspoons in total. Salt, Paprika, Ground Cinnamon, or Ground Cumin.
Instructions
- In a small bowl, mix together the tahini and lemon juice.
- Next, in your blender or food processor, combine together the garbanzo beans, garlic and olive oil. Process this until smooth and then add the tahini and lemon juice and process until smooth.
- Add 1 cup of the pumpkin puree and any desired seasonings and process until smooth. If your hummus seems to be a bit dry, you can add a tablespoon or so of any remaining liquid from the garbanzo beans. You can also add additional pumpkin puree (up to the entire 15 ounce can) as desired.
- Transfer to a container, cover the container and refrigerate for 2 ½ to 3 hours before serving to allow for the flavors to blend together. Top will drizzled olive oil and any desired seasonings or toppings and then serve.
Notes
Start with one cup of pumpkin puree and then add additional as need for color, taste, or consistency.
I mentioned that using canned Garbanzo (chickpeas) beans is an easy way to go for making hummus. Before adding them to the recipe be sure to drain then rinse the beans first. Some folks like to save the drained liquid for adding later to add a bit to the hummus to thin in out as needed.
I also suggested using canned pumpkin puree for this recipe.
Adding pumpkin will give this hummus a great taste and color. Start with a cup and add more as desired. Using a 15 ounce canned pumpkin puree for this recipe rather than fresh as it will be easier to work with.
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Nutrition Information:
Yield:
18Amount Per Serving: Calories: 76Total Fat: 3gCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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