• Megan Sherer

Pumpkin Hummus


Okay, that might sound weird to you but hear me out. This dip is creamy, lightly smoky and delicious. I never really need an excuse to cook with pumpkin, but when I saw this recipe on Forks Over Knives, I definitely got a little excited. It's not every day that I see new and creative ways of using my favorite fall squash.

So reserve your judgment until you give it a try! And no, it doesn't matter that it's not October. You can make this any time of year, you have my permission.

INGREDIENTS
  • 1 can chickpeas, drained and rinsed

  • 1 can white beans (cannellini or other), drained and rinsed

  • 1 cup pure pumpkin (I use farmer’s market brand)

  • ¼ cup freshly squeezed lime juice

  • 1 medium-large clove garlic (adjust to taste, use smaller clove for kid-friendly)

  • 1 teaspoon sea salt

  • 1 tablespoon tahini

  • ¾ teaspoon cumin

  • ¼ teaspoon (rounded) allspice

  • ¼ teaspoon (lightly rounded) smoked paprika (if you don’t have smoked paprika, use another ¼ teaspoon cumin - then go out and get yourself some smoked paprika!!)

  • ½ teaspoon pure maple syrup (optional)

  • ¼ cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tablespoons for garnish)

INSTRUCTIONS:

In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. Taste, and if you’d like to add additional garlic or spices, add a little. Then, add most of the pumpkin seeds (reserving a couple of tbsp), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.

Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.

Pumpkin Seeds Note: To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400ºF for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6-7 minutes, as they can burn quickly.

#pumpkinhummus #plantbased #holisticnutrition #vegan #ForksOverKnives #hummusrecipe #healthysnack

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​© by Megan Sherer

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