If you have pumpkin puree on hand, whip up a batch of this savory pumpkin hummus. Pair it with pita bread, crackers, or veggie sticks and you have a delicious snack or appetizer ready in no time.
There is always some leftover of our homemade pumpkin puree in our fridge, and the best thing to do with it is to make some pumpkin hummus. Classic hummus is made with chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. But did you know that you can add different ingredients and have a new flavor every time? After making roasted carrot hummus and hummus with peri peri sauce, we wanted to give a fall twist to the classic dip.
Pumpkin hummus is healthy, creamy, smooth, and tasty. Paprika, cinnamon, and pumpkin puree add lots of
Tahini is a sesame paste and you can usually find it in the ethnic section of your supermarket. Make sure that you use pumpkin puree, not pumpkin pie filling (if you are getting those ready made one).
- 1 can chickpeas drained and rinsed
- ⅔ cup (150 grams) pumpkin puree
- 2 tablespoons tahini
- 2 cloves garlic
- 1 lemon juiced (2 tablespoons)
- 1 ½ tablespoon extra virgin olive oil
- ½ teaspoon cumin, salt
- ¼ teaspoon ground cinnamon
- water if needed
Place all the ingredients into a food processor and blend until smooth and creamy, scraping down the sides as needed. Add more olive oil or water if it’s too thick. Taste and adjust seasonings.
Place the savory pumpkin hummus in a shallow bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, chopped parsley and paprika. Serve immediately or cover and refrigerate for up to 4 days.