Description
This is the best pumpkin hummus recipe, offering a creamy, slightly sweet, and spiced twist on classic hummus. It’s quick to make, perfect for fall, and incredibly versatile as an appetizer or healthy snack.
Ingredients
Scale
- 1 cup chickpeas
- 1 cup pumpkin puree
- 2 tablespoons tahini
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 tablespoon dark brown sugar
- 1 teaspoon salt
Instructions
- Combine all ingredients: chickpeas, pumpkin puree, tahini, olive oil, lemon juice, chili powder, garlic powder, onion powder, dark brown sugar, and salt in a food processor.
- Process until smooth and creamy, scraping down the sides as needed.
- Transfer the pumpkin hummus to a serving bowl.
- Garnish as desired with a drizzle of olive oil, a sprinkle of chili powder, or fresh herbs.
- Serve the pumpkin hummus with pita bread, crackers, or fresh vegetables.
Notes
- Use canned or cooked chickpeas.
- Adjust chili powder for spice preference.
- Ensure you use plain pumpkin puree, not pumpkin pie filling.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
Nutrition
- Serving Size: About ⅙ of the recipe (approx. 90g)
- Calories: 160
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg