Pumpkin Hummus Recipe
Servings: 8 people
Calories: 250kcal
This fall-flavored savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great party appetizer. It's gluten-free and vegan too.
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Ingredients
- 250 grams pumpkin puree use homemade or canned
- 1 cup cooked chickpeas if using canned chickpeas, drain and wash them before using.
- 5-6 peeled garlic cloves
- 4 tablespoons tahini
- 10 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- salt to taste
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 4 tablespoons ice-cold water
- ¼ teaspoon ground black pepper
Instructions
- Add all the ingredients to a blender.
- Blend until smooth. Serve.
Notes
Pumpkin Puree is different from Pumpkin Pie Filling. DO NOT use pumpkin pie filling in this recipe otherwise, the hummus will turn out sweet.
Use ice-cold water while blending the hummus for a creamier and dense texture. It also prevents the hummus from turning darker in color while blending.
Scrape the sides of the blender a few times while blending.
Make this hummus a day prior to serving for the best flavor.
This recipe can be easily halved or doubled.
Nutrition
Calories: 250kcal | Carbohydrates: 11g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2734IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg