Pumpkin Hummus
Pumpkin Hummus blends canned chickpeas with pumpkin puree, tahini, maple syrup, and warm spices like cinnamon and nutmeg. The mixture is processed until smooth, creating a velvety dip that is subtly sweet and warmly spiced. It serves well as a unique spread or dip and can be topped with cinnamon-spiced pepitas for textural contrast.
Ingredients
- 15 ounces chickpeas (garbanzo beans) drained and rinsed (1 can)
- 3/4 cup pumpkin puree
- 2 tablespoons neutral cooking oil use a neutral flavored oil like olive oil or avocado oil, generic cooking oil
- 2 tablespoons tahini
- 2 tablespoons maple syrup plus extra for drizzling
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Pepitas for garnish, cinnamon spice
Instructions
- Add all of the ingredients for the hummus (chickpeas to nutmeg) to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with cinnamon spice pepitas, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Keep stored in an airtight container in the refrigerator for up to one week.
- Pumpkin hummus can be frozen up to three months in a suitable container, then thawed before serving.
Nutrition Information
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 217
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 307mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 4785IU | 96% |
| Vitamin C | 2.4mg | 3% |
| Calcium | 62mg | 6% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.