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Pumpkin Hummus served and eating it with pitta bread

PUMPKIN HUMMUS EASY RECIPE

It’s that time of the year when pumpkin-spiced things are everywhere, and I wanted to start incorporating that Fall flavor into some of my meals, like this Pumpkin Hummus.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Course Dips, Sauce, Snack
Cuisine Gluten-Free, Mediterranean-Inspired, Vegan
Servings 6 Servings

Equipment

  • Food processor

Ingredients
  

  • 1 can chickpeas 15 ounces or 425 g can of chickpeas rinsed and drained (reserve the liquid).
  • 1 can pure pumpkin 15 ounces or 425g can.
  • 1 clove garlic peeled.
  • 1 tbsp tahini
  • 3 tbsp lemon juice fresh.
  • ¼ cup aquafaba liquid of chickpeas can.
  • 1 tsp coconut aminos
  • ½ tsp ground cumin
  • ½ tsp paprika
  • salt to taste
  • 2 tbsp pumpkin seeds toasted, optional for topping.
  • crushed red pepper optional for garnish.

Instructions
 

  • Add all ingredients in a blender or food processor, except for the pumpkin seeds if using. Puree until very smooth and creamy.
  • Adjust the consistency with more aquafaba or water if needed (1 tbsp at a time). Additionally, taste the hummus in case you need to adjust the flavor based on your preferences. Add more garlic, paprika, cumin, salt, etc.
  • Transfer to a serving bowl, and top with toasted pumpkin seeds and crushed red pepper if desired.
  • Serve with your favorite healthy snacks, and enjoy!

Notes

  • The tahini can be replaced for water or aquafaba if you don’t have it at home or you don’t want to use it. You can also skip it entirely.
  • Store the hummus in an airtight container in the refrigerator for up to 4 days.