Smoky Pumpkin Hummus (Vegan, Gluten-Free)

Sharon Palmer

Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based recipe for Smoky Pumpkin Hummus. With only 8 ingredients, not including pantry staples, you can blend up this flavorful hummus in just 10 minutes.

Learn how to make this hummus with this recipe video here.

Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here:https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/https://sharonpalmer.com/best-classic-hummus/https://sharonpalmer.com/olive-sun-dried-tomato-hummus/This recipe is in collaboration with American Institute for Cancer Research – AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

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Smoky Pumpkin Hummus (Vegan, Gluten-Free)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 6 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings 1x

Description

Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based recipe.


Scale

Ingredients

Garnish:

  • Additional extra virgin olive oil
  • Additional smoked paprika
  • 1 tablespoon pumpkin seeds

Instructions

  1. Drain the chickpeas, reserving the liquid. Put the chickpeas into a blender or food processor.
  2. Add the garlic, lemon juice, tahini, black pepper, olive oil, pumpkin, cumin seeds, and smoked paprika.
  3. Blend, gradually adding enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
  4. Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds.
  5. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
Four Way Hummus, with Sharon Palmer and AICR

Join Sharon Palmer, the Plant-Powered Dietitian, as she shows you how to make this easy Four Way Hummus, featuring healthy pulses. Start with an easy Classic Hummus based on chickpeas, and with a few added ingredients you can make three other hummus recipes: Avocado Cilantro Hummus, Smoky Pumpkin Hummus, and Sun-Dried Tomato Olive Hummus. Get the full recipes here: https://sharonpalmer.com/smoky-pumpkin-hummus-vegan-gluten-free/ https://sharonpalmer.com/avocado-cilantro-hummus-vegan-gluten-free/ https://sharonpalmer.com/best-classic-hummus/ https://sharonpalmer.com/olive-sun-dried-tomato-hummus/ This recipe is in collaboration with American Institute for Cancer Research - AICR and sponsored by USA Pulses.

Posted by Sharon Palmer: The Plant-Powered Dietitian on Thursday, February 27, 2020

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.

  • 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

Keywords: vegan hummus, pumpkin hummus, hummus recipe

For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Green Pea Hummus

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