Easy Pumpkin Hummus Recipe

Easy Pumpkin Hummus Recipe

from ourplantbasedworld.com
10 min

This easy savory pumpkin hummus recipe is vegan, gluten-free, and made with real pumpkin—no canola oil here! Make this for your next fall gathering or Thanksgiving menu.

Ingredients

  • 15 oz cooked chickpeas (or 1 ½ can, drained (Plus 8 tablespoons of its starchy COLD water (you can add some ice cubes to it)))
  • ⅔ cup roasted pumpkin
  • 2 tablespoons lemon juice
  • 2 cloves garlic (medium, roasted and minced, or 1 raw. These are NOT in addition to the optional ones mentioned below.)
  • 2 tablespoons tahini
  • 1 teaspoon fine sea salt (plus more to taste)
  • ½ teaspoon ground curry masala
  • ½ teaspoon smoked paprika
  • 1 pinch cinnamon
  • 2 cloves garlic (medium, roasted, and then minced)
  • 1 sprig rosemary
  • 2 tablespoons extra virgin olive oil
  • Pita chips or toasted pita bread
  • Fresh parsley or rosemary sprig
  • Fresh chopped raw veggies like carrots and/or celery

Directions

  1. 1

    Rinse and drain chickpeas. Then add to a food processor or blender along with pumpkin, tahini, garlic cloves, lemon juice, salt, smoked paprika, curry or cumin, and cinnamon. Blend until the pumpkin hummus is creamy and smooth, scraping down sides as needed. See notes below.

  2. 2

    Taste and adjust seasonings as needed, adding extra lemon juice for acidity, cumin or paprika for smokiness, tahini for nuttiness, more garlic for intensity, pumpkin puree for sweetness and added pumpkin flavor, salt to make it savorier and extra virgin olive oil or garbanzo beans liquid for creaminess.

  3. 3

    Transfer hummus to a serving bowl and garnish (suggestions in notes).