The Best Pumpkin Hummus
This Pumpkin Hummus requires 10-ingredients and is super creamy, delicious, flavorful, and perfect for the fall!
Servings: 4
Calories: 464.35kcal
Ingredients
- ½ cup pumpkin purée about 1 small pumpkin
- ¼ cup tahini
- 1, 15 oz can chickpeas rinsed
- 2 tbsp lemon juice
- 4 tbsp olive oil or sub avocado oil, plus more for cooking the pumpkin
- ¼ tsp cumin powder
- 4 garlic cloves
- 4 - 6 tbsp maple syrup
- pinch of salt and pepper plus more to taste
- Crackers to serve
- Pita Bread/Chips to serve
- Raw or Roasted Veggies to serve
Instructions
- Make Pumpkin Purée. Preheat the oven to 400 degrees Fahrenheit and carefully use a sharp knife to halve the pumpkin lengthwise. Scoop out the seeds, place the halved pumpkins on a rimmed baking dish faced down with 1/4 cup of water, and cover with foil. Bake for 30 minutes covered, then remove the foil and bake for an additional 15 minutes, or until pumpkin is fork-tender and golden brown on the edges. Set aside.
- Make Pumpkin Hummus.Add 1/2 cup of pumpkin purée (you may have leftover pumpkin based on how big the pumpkin is), garlic, tahini, chickpeas, lemon juice, oil, salt, pepper, and cumin to a food processor.
- Purée until creamy and smooth, scrape down sides as needed, and add more oil or maple syrup (for sweetness) if too thick. Taste and adjust seasonings.
- Top the hummus with pepitas, additional oil, and cayenne pepper, and serve immediately with crackers, veggies, and pita bread/chips.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
Serving: 1g | Calories: 464.35kcal | Carbohydrates: 56.25g | Protein: 8.77g | Fat: 24.31g | Saturated Fat: 3.33g | Polyunsaturated Fat: 5.98g | Monounsaturated Fat: 13.76g | Sodium: 327.6mg | Potassium: 429.86mg | Fiber: 6.68g | Sugar: 31.19g | Vitamin A: 4795.54IU | Vitamin C: 5.88mg | Calcium: 130.49mg | Iron: 2.75mg