Pumpkin-Flavored Hummus
This easy roasted pumpkin hummus is made with fresh puree and slightly sweetened with maple syrup. Perfect with pita chips, crackers, or veggies!
Ingredients
- 1 cup1 cup1 cup Pumpkin Purée, fresh or canned
- 15.5 oz15.5 oz15.5 oz Chickpeas, drained and rinsed - or 1 1/2 cups cooked
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, fresh - approximately 1 lemon
- 2 Tbsp2 Tbsp2 Tbsp Tahini
- 1 Tbsp1 Tbsp1 Tbsp Pure Maple Syrup
- 1 tsp1 tsp1 tsp Ground Cumin
- 1 tsp1 tsp1 tsp Kosher Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the pumpkin puree, garbanzo beans, lemon juice, tahini, maple syrup, cumin, and salt in a food processor or blender and process until smooth. Scrape down the sides and pulse a few more times to incorporate everything.
- Place hummus in a serving bowl and if you want, garnish with pomegranate seeds, pepitas, and sesame seeds.
Notes
This recipe yields approximately 2 cups of hummus.
- A tablespoon or two of water can be added when mixing the ingredients to make the hummus thinner.
- For a sweeter flavor, double the amount of maple syrup.
- Blend the hummus to your desired consistency. If you like your hummus super smooth, it's best to use a high-powered blender or food processor. For a chunkier hummus, only pulse the ingredients.
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About This Recipe
Show nutritional information
Appetizers Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Pescetarian Plant Based Shellfish Free Side Dishes Vegan VegetarianThis is our estimate based on online research. | |
Calories: | 212 |
Fat: | 6 g |
Carbohydrates: | 35 g |
Protein: | 8 g |
Cholesterol: | 0 g |
Sodium: | 158 mg |
Fiber: | 8 g |
Sugars: | 7 g |
Calculated per serving. |
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