Pumpkin Hummus Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 cups
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Calories
111 kcal
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Course
Snacks
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Cuisine
Mediterranean
Pumpkin Hummus Recipe
Description
The Pumpkin Hummus Recipe combines canned chickpeas, pumpkin puree, tahini, lemon juice, garlic, sea salt, cumin, and optional cayenne pepper to create a smooth and creamy dip. The chickpeas are boiled first to enhance texture, then processed with the remaining ingredients and cold water until creamy. The addition of salty soy pumpkin seeds, made by cooking pumpkin seeds with soy sauce until dry, adds a crunchy, umami element to the final dish.
This hummus presents a subtle smoky and spicy flavor note with a balanced earthiness from the pumpkin and chickpeas. The tahini and lemon juice give it a classic hummus tang, while garlic contributes pungency. The mixture results in a dip that is thick but spreadable, good for pairing with bread, crackers, or fresh vegetables.
Serve it garnished with a drizzle of extra virgin olive oil, chopped parsley, and the crunchy soy pumpkin seeds to add textural contrast and seasoning layers. This weekend snack or appetizer offers a different take on traditional hummus with seasonal pumpkin flavor.
Ingredients
- 15 ounce chickpeas canned
- ½ cup water cold, divided
- 15 ounce pumpkin puree NOT pumpkin pie mix, canned
- ½ cup tahini
- lemon juice from 2
- 2 cloves garlic very finely minced
- 1 teaspoon sea salt
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper optional
- pumpkin seeds to serve, soy pumpkin seeds, chopped parsley
- parsley
- extra virgin olive oil
Salty Soy Pumpkin Seeds
- ¼ cup roasted pumpkin seeds
- 1 tablespoon soy sauce gluten-free, if needed
Instructions
- Empty the entire can of chickpeas (with liquid) into a small pot and bring it to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes. Drain and set the chickpeas aside to cool.
- Add the chickpeas, ¼ cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.
- Continue to blend the hummus adding 1 tablespoon of cold water at a time until the hummus is creamy and smooth. You may not need all the remaining cold water.
- Serve the hummus with the soy pumpkin seeds, a drizzle of olive oil, and a little parsley.
Salty Soy Pumpkin Seeds
- Place the pumpkin seeds and soy sauce in a small frying pan over medium-high heat. Bring to a boil then stir until the there is no liquid left. Remove the seeds from the pan and let them cool.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4cups
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Serving | 1 serving = ¼ cup | |
| Calories | 111kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 219mg | 9% |
| Potassium | 194mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 4201IU | 84% |
| Vitamin C | 4mg | 4% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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