Simple Pumpkin Hummus

Simple Pumpkin Hummus - Food & Nutrition Magazine - Stone Soup
Photo by Ginger Hultin

To make this simple pumpkin hummus, you literally throw all the ingredients into a blender, pulse it and serve. It makes perfect leftovers for the rest of your busy week and it’s a beautiful color to serve at an autumn celebration or as a pre-Thanksgiving snack.

Chickpeas make the base of this traditional dish and they’re packed with filling fiber and protein to power your day. Plant-protein is swiftly replacing many meat items as the go-to choice for so many reasons including environmental reasons, animal welfare benefits and positive health outcomes in humans. All the ingredients contain health-promoting properties!

I hope you enjoy this simple pumpkin hummus. In a sea of pumpkin spice, sweet coffee drinks, breads, muffins and desserts, you can enjoy this season’s flavor in a lighter, slightly more savory way with this recipe.

Simple Pumpkin Hummus

Serves 3

Ingredients

  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 ½ cups pumpkin purée
  • ¼ cup tahini paste
  • 1 medium lemon, juiced
  • 2–3 cloves garlic, minced
  • ½ teaspoon ground cumin
  • ¾ teaspoon salt
  • ¼ cup cold water

Instructions

  1. Combine chickpeas, pumpkin, tahini, lemon, garlic, cumin, salt and cold water in a food processor or high speed blender. Add additional water for desired consistency.
  2. Top with additional cumin if desired and serve with fresh veggies or crackers.
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Ginger Hultin
Ginger Hultin, MS, RD, CSO, is a Spokesperson for the Academy of Nutrition and Dietetics and a Seattle-based health writer specializing in integrative health and nutrigenomics. Read Ginger’s blog, Champagne Nutrition, and follow her on Facebook, Instagram, Pinterest and Twitter.


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