5-Minute Pumpkin Hummus
 
Prep time
Total time
 
This hummus captures the best of two different recipes—Savory Pumpkin Hummus from AllRecipes and Roasted Garlic and Rosemary Pumpkin Hummus from Pinch of Yum.
Author:
Recipe type: Appetizers & Dips
Serves: 16 (4 cups)
Ingredients
  • 2 cans (15 oz) chickpeas or cannellini beans, rinsed and drained
  • 1 can (15 oz) pumpkin (1¾ c)
  • 2 Tbsp lemon juice
  • 4 tsp maple syrup
  • 4 tsp dried crushed rosemary or 4 tsp dried sage
  • ½ tsp salt, plus more to taste
  • ¼ tsp garlic powder
  • 2 Tbsp tahini or almond butter (optional)
  • 2 Tbsp water
Directions
  1. Place ingredients in a food processor and blend for 2 minutes or until smooth, scraping sides as needed. Garnish with a dash of paprika and pumpkin seeds, a sprig of fresh rosemary, or a drizzle of maple syrup.
Notes
Omit the tahini/almond butter to keep this recipe fat free. (Nutrition facts include almond butter.)
Nutrition Information
Serving size: ¼ cup (1/16 recipe) Calories: 88 Fat: 2g Saturated fat: 0g Trans fat: 0g Carbohydrates: 16g Sugar: 2g Sodium: 232mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Veggie Quest at https://www.veggie-quest.com/2015/11/5-minute-maple-pumpkin-hummus/