Pumpkin Hummus with Curry and Turmeric

Name: Pumpkin Hummus with Curry and Turmeric
Prep time: 5 min
Total time: 5 min
Yield: 16 servings
Ingredients: 15 oz. canned chickpeas; ¾ cup pumpkin puree; 1 clove garlic; 2 teaspoons curry powder; ½ teaspoon Turmeric; ⅛ teaspoon cayenne pepper; ½ teaspoon cinnamon; 1 teaspoon kosher salt; 1-2 teaspoons honey; ½ cup Tahini; 2 tablespoons lime juice; ¼ cup extra-virgin olive oil; pumpkin seeds, more olive oil, herbs, red pepper flakes; pita bread, crackers, crudité, etc

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Total Time
5 mins
Servings
16 servings
Calories
105 kcal
Course
Appetizer
Cuisine
Middle Eastern

Pumpkin Hummus with Curry and Turmeric

Jacqueline Bell

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An easy savory pumpkin hummus recipe featuring pumpkin puree added to traditional chickpea hummus. This whips up in 5 minutes in your food processor. The pumpkin adds a nutritious vegetable as well as beautiful orange color to the hummus, with curry and other spices added for deep savory flavor that complements the sweetness of the pumpkin.

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Ingredients

Servings

15 oz. canned chickpeas drained, liquid reserved, see notes
¾ cup pumpkin puree canned or homemade, a little more or less is fine, see notes
1 clove garlic minced, more if desired
2 teaspoons curry powder
½ teaspoon Turmeric
⅛ teaspoon cayenne pepper more or less depending on spicy level preference
½ teaspoon cinnamon
1 teaspoon kosher salt
1-2 teaspoons honey or maple syrup
½ cup Tahini
2 tablespoons lime juice from approximately one lime, or lemon juice
¼ cup extra-virgin olive oil
pumpkin seeds, more olive oil, herbs, red pepper flakes optional, for topping hummus
pita bread, crackers, crudité, etc. optional, for serving with hummus

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Instructions

Add the drained 15 oz. canned chickpeas, ¾ cup pumpkin puree, minced 1 clove garlic, 2 teaspoons curry powder, ½ teaspoon turmeric, ⅛ teaspoon cayenne pepper, ½ teaspoon cinnamon, 1 teaspoon kosher salt, 1-2 teaspoons honey, ½ cup tahini, and 2 tablespoons lime juice to a food processor.
Turn the food processor on and drizzle in the ¼ cup extra-virgin olive oil. Keep the food processor on, and then drizzle in some of the chickpea liquid, until the consistency of the hummus is smooth, scraping down the sides as needed.
Serve hummus in a bowl or spread on a plate topped with pumpkin seeds, more olive oil, herbs, red pepper flakes, or other garnishes, with pita bread, crackers, crudité, etc. for dipping, or use in any other way you normally use hummus (I love it spread on toast for breakfast!).

Notes

½ to
¾ of a cup. I find most pumpkin baking recipes call for 1 cup of pumpkin puree, which usually leaves you with ¾ of a cup left from a standard can. Anywhere between ½ to 1 cup of pumpkin puree will work in this hummus recipe.
This recipe yields approximately 3 ½ to 4 cups of hummus.
Drain the chickpeas in a mesh sieve over a glass measuring cup to reserve the liquid. The liquid will be used to help thin out the hummus to a creamy consistency. The starchiness of chickpea liquid (aquafaba) helps make the hummus super creamy and almost fluffy in texture. If you are digestively sensitive to canned bean liquid, water may be used instead, and the chickpeas rinsed off before adding to the hummus.
The amount of pumpkin puree doesn't need to be exactly ¾ of a cup. I find most pumpkin baking recipes call for 1 cup of pumpkin puree, which usually leaves you with ¾ of a cup left from a standard can. Anywhere between ½ to 1 cup of pumpkin puree will work in this hummus recipe.
The flavors develop over time and this pumpkin hummus tastes best if made a day in advance, but it's fine to dig in right away, too!
For a 100% vegan version, be sure to use maple syrup instead of honey.
Store the pumpkin hummus in an airtight container in the fridge for about 5 days, or freeze for up to 4 months.
Pumpkin substitution: you can use any pureed winter squash, such as butternut, or even pureed sweet potatoes, if you want.

Nutrition Information

Show Details

Serving 4tablespoons Calories 105kcal (5%) Carbohydrates 7g (2%) Protein 3g (6%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Sodium 223mg (9%) Potassium 106mg (3%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1806IU (36%) Vitamin C 2mg (2%) Calcium 26mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 105 kcal

% Daily Value*

Serving	4tablespoons
Calories	105kcal	5%
Carbohydrates	7g	2%
Protein	3g	6%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Sodium	223mg	9%
Potassium	106mg	2%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	1806IU	36%
Vitamin C	2mg	2%
Calcium	26mg	3%
Iron	1mg	6%