Pumpkin Hummus – Cooking With Janica
This creamy Pumpkin Hummus is a healthy fall snack. It only takes a few minutes to prepare, so you can prepare it anytime you feel like it!
Homemade hummus doesn’t last long with us! Once you try it, you’ll never go back to buying from the store.
In the fall, we love to add pumpkin. Not only does it add fall flavor, but it also makes hummus healthier by adding extra fiber as well as vitamins, nutrients, and antioxidants.
Pumpkin hummus is always a beloved addition to Friendsgiving or as a Thanksgiving appetizer. It also makes a delicious spread for leftover turkey sandwiches.
- Pumpkin puree – Be sure to use pumpkin puree and not pumpkin pie filling (the latter has added spices and sugar). You can use canned or homemade.
- Chickpeas – You can substitute navy beans, aka Cannellini beans.
- Garlic – You can roast the garlic for a deeper flavor with less bite, or leave it out entirely, if you prefer.
- Tahini -It is a paste made from shelled, roasted and ground sesame seeds. It is one of the main components of hummus.
- Olive oil – You can use the olive oil of your choice. We love Graza lately.
- Lemon juice – Use freshly squeezed lemon juice. The bottle contains preservatives that negatively alter the flavor.
- seasoning – I use salt, cumin and paprika, but this recipe works with other seasonings too.
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How to do
- Add the ingredients to a food processor.
- Blend until smooth.
how to eat
Wondering what to eat with your homemade pumpkin hummus?
We recommend dipping cinnamon sugar pita chips and gingerbread cookies in it, as well as fruits and vegetables like apples and peppers.
It also makes a wonderful spread on toast, turkey sandwiches and vegetable wraps.
Store in an airtight container in the refrigerator for up to 7 days.
- Try adding pumpkin spice flavors like ground cinnamon and allspice instead of cumin and paprika.
- For a different fall twist, replace the pumpkin with butternut squash puree.
- Garnish with a little olive oil and pumpkin seeds.
- Tastes best after flavors have had a few hours to meld.
We recommend pairing this hummus with our Thanksgiving cocktail for the perfect fall happy hour.
It also makes a modern and simple menu for Thanksgiving when paired with our Cranberry Salsa and Turkey Stuffing Casserole.
2 (15.5 oz) cans of chickpeas, well drained
1 cup pure canned pumpkin purée
3 garlic cloves, peeled and coarsely chopped
3 tablespoons of tahini
3 tablespoons olive oil
2 tablespoons lemon juice, freshly squeezed
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon paprika powder
Water as needed
Add all ingredients except water to a food processor, then blend until smooth, or 2-3 minutes.
Pour in 3-4 tablespoons of cold water at a time as needed until the hummus is smooth to your liking.
Serve in a large bowl and use the back of a spoon to make a signature hummus swirl.
Lightly drizzle a little extra virgin olive oil on top, being careful not to overdo it.
Sprinkle with roasted pumpkin seeds or pumpkin seeds to garnish if desired, then serve immediately with pita chips.
This pumpkin hummus will keep for up to 1 week in an airtight container in the refrigerator.