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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