A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!

Pumpkincredible Hummus [Vegan, Gluten-Free]

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Calories

1487

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Ingredients

  • 1 14-oz can chickpeas, drained and rinsed
  • 1 14-oz can white beans (cannellini or other), drained and rinsed
  • 1 cup pure pumpkin puree
  • 1/4 cup freshly squeezed lime juice
  • 1 medium-large clove garlic
  • 1-1 1/4 tsp sea salt (adjust to taste)
  • 1 1/2-2 tbsp tahini
  • 1 teaspoon ground cumin
  • 1/4 teaspoon (rounded) ground allspice
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pure maple syrup
  • 1/3 cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tbsp for garnish)
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Preparation

  1. In a food processor add all ingredients except pumpkin seeds (and starting with 1 tablespoon tahini).  Puree until very smooth.  Taste, and if you’d like to add addditional garlic or spices, add a little (and if you’d like a richer tahini flavor, add the other tablespoon).  Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through.  Transfer mixture to a serving dish, and top with remaining pumpkin seeds.  Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.
  2. Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.
  3. To toast pumpkin seeds, place on a baking sheet lined with parchment paper.  Bake at 400° F for several minutes until they turn a golden color and you can smell a nutty aroma.  This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven.  Just be sure to watch them after about 6-7 minutes, as they can burn quickly.
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Nutritional Information

Total Calories: 1,487 | Total Carbs: 171 g | Total Fat: 61 g | Total Protein: 109 g | Total Sodium: 3,751 mg | Total Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.