I was putting together a Thanksgiving-themed menu for this month’s upcoming 2-pounds-of-vegetables-a-day post (this is what I do with my spare time, LOL), when I had a brainwave for my mid-afternoon snack: pumpkin hummus!
Sure enough, I’m not the first person to have thought of adding pumpkin to hummus. Luckily, that means there are plenty of recipes online for inspiration. After lots of playing in the kitchen and making a ridiculous amount of hummus (they say it freezes well—fingers crossed), I finally came up with a version that’s tasty, oil-free, and husband-approved. Win!
Best of all? It’s super easy to make—it literally takes 5 minutes. Just chuck all the ingredients in the food processor and let that puppy run until everything is nice and smooth.
5 Tasty ways to use pumpkin hummus
Of course this hummus tastes amazing with raw vegetables, but don’t relegate this hummus to the veggie tray! Try it:
- In a wrap with apples, thinly sliced red onions, and tempeh bacon
- Stirred into mac n’ cheeze
- Packed in a lunchbox with apple slices
- Slathered on soft pita wedges
- Spread on crackers and sprinkled with paprika & pumpkin seeds for a pretty Thanksgiving appetizer
However you have it, hope you enjoy this healthy, autumn-inspired hummus!
- 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
- 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.
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Shared on Tasty Tuesday, Foppema’s Farm Recipe Swap, Food & Fitness Friday, Gluten Free Fridays, Healthy Vegan Fridays, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Plant-Based Potluck Party, and Real Food Fridays.