Description
Make creamy pumpkin hummus in under 5 minutes with a few pantry staples including canned pumpkin. It's the best healthy and delicious fall snack or appy.
Ingredients
- 1 (400 ml) can chickpeas, drained and rinsed but reserve canned water
- 3 tablespoons reserved canned water
- 2/3 cup pumpkin puree
- 1/4 cup tahini sesame paste
- 1 clove garlic, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (approximately juice from 1/2 lemon)
- 1 teaspoon maple syrup
- 1/2 teaspoon salt, or to taste
Toppings:
- chickpeas
- sesame seeds
- fresh herbs (try rosemary or thyme)
- olive oil
Instructions
- Add all ingredients into a heavy duty blender and pulse mix until fully combined and creamy. You may want to reserve a few of the chickpeas to add on top.
- Transfer to a dipping bowl. Add some chickpeas, sesame seeds, and fresh herbs on top, and drizzle on some olive oil. Serve with crackers, pita bread, naan flatbread, fruit or veggies.
Notes
Equipment used: blender or food processor.
How to store: Store creamy pumpkin hummus in an airtight container in the refrigerator for 7-10 days, or in the freezer for up to 3 months. To serve, let it thaw in the refrigerator until ready to serve.
- Prep Time: 5 minutes
- Category: Dip
- Method: Blender
- Cuisine: Middle Eastern