Description
This smoky creamy pumpkin hummus recipe is vibrant with the flavors of chickpeas, canned pumpkin, tahini, garlic, lemon juice, and spices.
Ingredients
- 1 (15-ounce) can chickpeas (garbanzo beans), reserve liquid
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini (sesame seed paste)
- ¼ teaspoon ground black pepper
- 3/4 cup pumpkin, canned or cooked and pureed
- 1/2 teaspoon cumin seeds
- ½ teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
Garnish (optional):
- Additional extra virgin olive oil
- Additional smoked paprika
- 1 tablespoon pumpkin seeds
Instructions
- Drain the chickpeas, reserving the liquid. Place the drained chickpeas in a blender or food processor.
- Add the garlic, lemon juice, tahini, black pepper, pumpkin, cumin seeds, and smoked paprika.
- Blend, gradually adding the olive oil and enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
- Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds, if desired.
- Serving immediately, or store in an airtight container in the refrigerator for up to 5 days.
Notes
To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.
- Prep Time: 6 minutes
- Category: Dip
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 124
- Sugar: 3 g
- Sodium: 44 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
Oh my! I cannot wait to try this! I’m not a ‘pumpkin spice everything’ kinda gal, though in it’s place the spice mix is lovely. OTOH I really enjoy pumpkin itself, and this sounds right up my taste profile! With a few baby carrots, bell pepper strips and torn garlic naan I could easily make a meal of this! Thanks for brightening my snacking day!
the hummus looks great but what i really want to know about is the crackers which look wonderful. it so hard to find a good vegan cracker and one that isn’t totally terrible in terms of nutrition. Where did you get them? did you make them?
thanks.
You have really sharp eyes! Those are indeed special crackers. I brought them home from Sweden on a recent trip there. There are many types of crispbreads in Sweden, as they are part of the traditional diet. This particular one is the Leksands brand. While you may not be able to find that particular brand in the US, you can find lots of crisp breads available, such as this Wasa product here.