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
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.
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
Nutrition Facts
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