Go Back
Print Recipe
pumpkin hummus_hot for food

pumpkin hummus

this is a twist on your usual hummus, using one of the best pantry staples... canned pumpkin!

Course Appetizer, dip
Cuisine American
Keyword dips, hummus, pumpkin
Prep Time 10 minutes
Author Lauren Toyota

Ingredients

  • 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

toppings

  • ¼ tsp smoked paprika
  • 1 to 2 tsp olive oil
  • 1 tbsp pumpkin seeds
  • handful fresh chopped chives, as garnish

Instructions

  1. 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.

  2. Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.

  3. Refrigerate leftovers and consume within 2 to 3 days.