Pumpkin Hummus Recipe
After preparing a big batch of pumpkin puree yesterday, I decided to experiment with my own version of pumpkin hummus.
A lot of pumpkin recipes are sweet — pumpkin cookies, pumpkin pie, pumpkin spice lattes, etc. But pumpkin is delicious in savory recipes, too.
About The Recipe
This recipe has all the classic hummus components in place – chickpeas, lemon juice, tahini, olive oil – but the pumpkin adds a little something extra.
I started out making the hummus base and then added a variety of spices until I reached a nice balance of spicy, salty, and sweet.
I added just a bit of sweetener which brought out the flavor of the pumpkin without refocusing the taste of the entire dish.
- Drizzle flavored olive oil on top of hummus (I used a harissa-flavored olive oil)
- Top with roasted pumpkin seeds
- Serve with raw vegetables, pita chips, or sweet potato chips
- Use as a sandwich spread
Best of all? This recipe is extremely cheap. Chickpeas and pumpkin are both budget-friendly foods.
- 15.5-ounce can chickpeas, drained and rinsed
- 1 1/2 cups pumpkin puree (or canned pumpkin)
- 2 tablespoons olive oil
- 2 tablespoons tahini
- Juice from one lemon
- 2 teaspoons honey or brown sugar
- Pinch of fine grain sea salt
- Optional spices: Cumin, red chili pepper, smoked paprika
- Combine all ingredients in a food processor or blender and pulse until smooth.
- Add spices to your liking.