Homemade Pumpkin Hummus made with pumpkin puree and pumpkin seeds for double the delicious (but not overpowering) pumpkin flavor. Healthy, easy vegan appetizer or snack recipe for the fall, especially Halloween or Thanksgiving
Today was almost a terrible day. Very fortunately it was not!
Let me explain... I was pretty excited to make a new seasonal hummus for snacks this week. Pumpkin Hummus to be exact, and I was pretty pumped {pump/pumpkin pun intended}.
I put the pumpkin seeds and chickpeas in the bowl of the food processor and went to pulse them together, when nothing happened. Pulse Pulse Pulse, I pressed... nothing.
"What?! WHAT?!?!?! Why aren't you working?!" I internally yelled at the mini food processor {i.e. one of my most precious and most used gadgets}
I reminded myself not to freak-out {or to stop freaking out}. Then I unplugged it, emptied out the food processor, and tried again. No such luck.
At this point, I almost had a panic attack over the possible loss of my beloved mini food processor. Then I noticed that my blender was right next to it and... oh wait... I had the blender plugged in, not the food processor. Whew! That was a close call.
Gotta plug the right thing in to make it work ya know? ha
Anyways, I made a new hummus today and it's quite tasty.
I doubled up on the pumpkin by using pumpkin puree and pumpkin seeds. Love it. Tons of pumpkin flavor but not too much. Like I've mentioned before, I don't love pumpkin stuff, especially things like pumpkin pie.
This has just enough pumpkin-ish flavor to make it feel fun & seasonal but not too much that it would be weird if you served it in April.
[clickToTweet tweet="Homemade #vegan hummus packed w/ both #pumpkin puree and seeds for 2 times the deliciousness" quote="Homemade vegan hummus packed w/ both pumpkin puree and seeds for 2 times the deliciousness"]
Plus, who doesn't like getting an extra dose of vitamins in their hummus?
This would be perfect to serve at a Halloween party or to just have in your fridge as a tasty snack. I served mine with carrots and green bell peppers, but feel free to use whatever your little heart desires.
Pumpkin Hummus
Ingredients
- ¼ cup pumpkin seeds
- 1 clove garlic minced
- 15 ounce can chickpeas rinsed & drained
- ½ cup pumpkin puree
- 2 tablespoon water
- 2 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- Toast pumpkin seeds in a dry skillet over medium heat for about 5 minutes, until lightly toasted. Remove from heat.
- Add all but about 1 teaspoon pumpkin seeds into the bowl of a food processor. Process for 20 seconds. Add remaining ingredients and process until smooth, stirring a few times throughout processing to make sure everything is completely smooth.
- Taste and season as needed.
- Transfer to a bowl and sprinkle with reserved teaspoon of toasted pumpkin seeds. Serve with fresh veggies. Enjoy!
Notes
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