Creamy & Cozy Fall Pumpkin Hummus
This pumpkin chickpea hummus blends canned pumpkin, tahini, lemon, and garlic into a creamy dip that feels just like fall. It’s quick to whip up, rich and silky, and works just as well for afternoon snacks as it does on a holiday platter.
Equipment
Ingredients
- 1-2 cloves garlic, chopped (1 if you like a mild garlic flavor, 2 for a stronger flavor)
- 1 15-oz can of chickpeas, rinsed and drained
- 1 15-oz can of pumpkin puree (not pumpkin pie filling)
- 1-2 teaspoons salt
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon, optional
Instructions
- Add the garlic, chickpeas, pumpkin puree, 1 teaspoon salt, tahini, olive oil, lemon juice, and cinnamon (if using) to a food processor. If you like a chunkier hummus, blend for about 30 seconds. If you prefer a very smooth and creamy hummus, blend for 1-2 minutes.
- Taste and adjust for seasonings, adding more salt or lemon juice to taste.
- Serve the hummus, with veggies, chips, crackers, or as a sandwich spread. Store leftovers in the fridge, tightly sealed, for up to 4 days.
Notes
- Tahini: Tahini is made from finely ground sesame seeds. It's usually sold in jars or cans near the nut butters. If you can't find it there, check in the "ethnic foods" aisle. It's available at most grocery stores these days, but if you can't find it you can order it here.
- Kid-Friendly: Invite your child to help you make the hummus by dumping the ingredients into the food processor. Then invite him or her to help you taste test. Offer his or her favorite veggies or chips for dipping.
Nutrition
Serving: 1 (of 8) | Calories: 173kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 444mg | Potassium: 225mg | Fiber: 4g | Sugar: 2g | Vitamin A: 8286IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg
