Pumpkin Hummus with Curry and Turmeric
User Reviews
5
4 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
Report
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.
Share:
Ingredients
- 15 oz. chickpeas drained, liquid reserved, see notes, canned
- ¾ cup pumpkin canned or homemade, a little more or less is fine, see notes, puree
- 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 optional, for topping hummus, more olive oil
- olive oil
- herbs
- red pepper flakes
- pita bread optional, for serving with hummus
- crackers
- crudite
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
(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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
