Here’s a simple recipe for easy pumpkin hummus. Using 2 common pantry staples you can whip up a nutritious dip that goes great with veggies, crackers and warm pita.
Everyone has canned chickpeas and pumpkin lying around… at least if you’ve been following hot for food for a while! Canned pumpkin is one of the most versatile ingredients. It adds nutrition and fiber in a sneaky way you wouldn’t even notice.
I use it in my alt version of my cheese sauce, as well as this pumpkin spice latte pie. The latter may be a little extravagant for these times of self isolation and limited trips to the grocery store. But it’s also useful in these simple pumpkin spice muffins!
Don’t forget to save the liquid when you drain you can of chickpeas. You can use that for aqua faba and it can even be frozen for use later. I use it to make these easy banana pancakes (scroll down!)
this is a twist on your usual hummus, using one of the best pantry staples… canned pumpkin!
- 1 x 14oz can chickpeas (about 1 ½ cups)
- ¾ cup pure pumpkin puree
- 1 garlic clove
- 3 tbsp lemon juice
- 3 tbsp tahini
- 1 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp garlic powder
- ½ tsp ground cinnamon
- ¾ tsp sea salt
- ¼ tsp ground pepper
- ¼ tsp smoked paprika
- 1 to 2 tsp olive oil
- 1 tbsp pumpkin seeds
- handful fresh chopped chives, as garnish
In a food processor combine the hummus ingredients until very smooth. Adjust sea salt, ground pepper, or lemon juice to taste if desired. This is even better made a day ahead of serving to really develop the flavor.
Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.
Refrigerate leftovers and consume within 2 to 3 days.