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PUMPKIN HUMMUS


  • Author: Denay DeGuzman
  • Prep Time: 18 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 5 Minutes
  • Yield: 2 Cups 1x

Description

This luscious pumpkin hummus is a delicious appetizer for the Thanksgiving season. Serve with crackers, pita chips and fresh garden veggies. It’s a healthy snack you’ll feel good about serving!


Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons tahini
  • 3 garlic cloves
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder (or 1/2 teaspoon for a real bite!)
  • 1/8 teaspoon paprika
  • 1 (15-ounce) can garbanzo beans (chickpeas)
  • 1/3 cup olive oil (plus more for drizzling)
  • 3 tablespoons salted roasted pepitas (shelled pumpkin seeds)

Instructions

RECIPE PREP 

  • RESERVE, RINSE & DRAIN: Open the can of garbanzo beans. Reserve 1/4 cup of the liquid, in case it’s needed later to thin out the pumpkin hummus. In a colander, drain and rinse the garbanzo beans. 
  • ROAST GARLIC ON STOVETOP: Roughly slice the cloves of garlic. On stovetop, warm a tablespoon of olive oil in a small pot over medium/low heat. When the oil shimmers, add sliced garlic. Sautée and simmer for 15 minutes, or until garlic is golden blonde and fragrant.

RECIPE STEPS

  1. Gather ingredients together along with measuring spoons and measuring cups. Plug in a food processor or blender. (If you don’t have these tools, use a small Dutch oven and an immersion blender for processing.)
  2. Add pumpkin puree, tahini, garlic, lemon juice, sea salt, cumin, chili powder and paprika to the bowl of the food processor or blender. Pulse the mixture for about 30 seconds or until smooth. Do a taste test. If desired, add more garlic and pulse again.
  3. Add garbanzo beans and olive oil. Pulse for about 1 minute, or until the mixture reaches the desired consistency. If hummus is too thick, add reserved garbanzo bean liquid 1 tablespoon at a time until desired consistency is reached. Do a taste test. Adjust salt and spices as needed.
  4. Transfer pumpkin hummus to a serving bowl. Fold in 2 tablespoons of roasted pepitas. Sprinkle remaining seeds over the surface. Drizzle the top with olive oil. Serve and enjoy.

Notes

HOW TO THIN OUT HUMMUS: Add reserved garbanzo bean liquid to the mixture 1 tablespoon at a time. Process or stir until hummus reaches a desired consistency. You can also thin it out with water or olive oil.

HOW TO IMPROVE THE FLAVOR OF HUMMUS: Refrigerate hummus for 2 hours after processing so the flavors can combine and get more delicious. You’ll taste the difference!

HOW LONG DOES HOMEMADE HUMMUS LAST? When stored in an air-tight container in the fridge, the homemade hummus will stay fresh with a great texture for up to 5 days. For longer storage, freeze for up to 1 month. 

  • Category: Appetizers
  • Method: Food Processor
  • Cuisine: American

Keywords: Pumpkin Hummus, Pumpkin Hummus Recipe, Easy Pumpkin Hummus