Description
This smoky creamy pumpkin hummus recipe is vibrant with the flavors of chickpeas, canned pumpkin, tahini, garlic, lemon juice, and spices.
Ingredients
Scale
- 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
