Pumpkin Pie Hummus
This pumpkin pie hummus is actually savory, but a must at fall gatherings. The perfect appetizer to bring out during the cozy season!
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Servings: 8
Calories: 128kcal
Equipment
Ingredients
- 1 cup roasted pumpkin puree
- 1 cup canned chickpeas, drained
- 4 tbsp tahini
- 2 tbsp lime juice
- 5 cloves garlic, peeled
- 1/2 tsp salt
- 1/2 tsp cumin
- 1 tsp paprika
- 1/4 cup olive oil
Instructions
- Add all the ingredients to a food processor.
- Process until smooth.
- Transfer the hummus to a bowl and top with roasted pumpkin seeds, paprika, sesame seeds, cilantro, and a splash of olive oil.
Notes
- You can use the more budget-friendly dried chickpeas for this savory pumpkin pie hummus! Just soak them overnight, drain, cover with fresh water, bring to a boil over high heat, then reduce the heat and simmer for 1 hour and 30 minutes.
- Add a dash of water if your roasted pumpkin hummus is too thick!
- Get creative and serve your homemade pumpkin hummus in a pumpkin bowl! Cut off the top, scoop the insides, then just fill it with your dip.
Nutrition
Serving: 1g | Calories: 128kcal | Carbohydrates: 6g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 0.5mg | Sodium: 82mg | Potassium: 88mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 1mg