I’m a big fan of hummus, and I absolutely love the fall season. So, I had this idea to make a batch of pumpkin hummus, and let me tell you, it turned out to be incredibly tasty, especially when paired with some pita bread. I can’t help but think that this pumpkin hummus would make for the perfect appetizer when I have friends and family over during the fall season. It’s just one of those simple, delightful treats that can add a warm, cozy touch to any gathering.
I’ll be honest, I’ve always found pumpkin-flavored things a bit too strong for my taste buds. However, when I decided to give this pumpkin hummus a try, I was pleasantly surprised by how good it turned out. That being said, if I could turn back time, I’d probably use just one of the garlic cloves in the recipe. Also, I’d recommend avoiding strong, heavily seasoned crackers when serving it, so the flavors don’t become too intense.
But aside from those minor adjustments, this pumpkin hummus made for an excellent starter for dinner. The following morning, I had some leftovers, and I decided to spread it on a slice of sourdough toast along with some fresh vegetables. Let me tell you, it was absolutely amazing. The creamy texture of the hummus combined with the crunch of the veggies and the hearty sourdough made for a delightful and satisfying breakfast.
Ingredients:
- 1 Cup of pumpkin pure (I made my own but canned works too)
- 1.5 Cups Cooked and Drained Chickpeas (or one 15oz can) Set aside about a tablespoon to garnish at the end, this is optional.
- 1/4 Cup Tahini
- 1 Small lemon, juiced
- 1-2 Garlic clove
- 1 Tablespoon Olive oil
- 1 Teaspoon salt
- 1/2 Teaspoon Paprika
- 1/4 Teaspoon Cumin
- Pumpkin seeds to garnish (optional)
- Pita Bread or Vegetables for serving (optional)
Let’s make pumpkin hummus!
Instructions:
- If you already have pumpkin puree, skip this step. First, I got myself a small pumpkin, cut it in half, and baked it for 30-45 minutes at 350°F. I kept poking it with a fork to check if it was soft enough. Once it was cooked, the skin came off easily, and I removed the seeds. Now, it was good to go into the food processor.
- In your food processor or blender, put in all the ingredients, except for the pumpkin seeds, extra chickpeas you put aside, or the pita bread or veggies for serving.
- While you’re blending the hummus, if it gets too thick, add cold water one tablespoon at a time until it’s the consistency you like.
- Transfer your hummus into a serving bowl, and don’t forget to sprinkle some pumpkin seeds on top. You can also toss in those extra chickpeas you kept aside, maybe a pinch of paprika or any other extras you fancy.
- Grab some pita bread or veggies, and enjoy!
The little pumpkin I picked up turned out to be quite a winner. I managed to get about two cups of pumpkin puree out of it, and I decided to save the rest for another pumpkin recipe. You see, even though I don’t mind the taste of canned pumpkin puree, there’s just something about using fresh ingredients that makes me feel good. It’s reassuring to know I’ve got this homemade pumpkin puree in my kitchen, ready to go whenever I need it.
I’m really looking forward to seeing what other pumpkin-based recipes I can whip up with the remainder of this pumpkin puree. There’s a whole world of possibilities out there, and I’m excited to explore them one delicious dish at a time.
In the end, making this pumpkin hummus was a simple and tasty experience. It’s a nice addition to the fall season menu, especially when you want to try something a bit different. Plus, having some homemade pumpkin puree on hand opens up the door to even more delicious pumpkin-based recipes. So, give it a try and see how you like it!
Although we’re not nutrition experts, we do enjoy cooking with wholesome ingredients and exploring the potential health benefits of the tasty recipes we share. So, here’s a basic rundown of some of the health perks you can get from incorporating pumpkin into your meals.
- Nutrient-Rich: Pumpkins are packed with essential nutrients like vitamins A and C, which are good for your skin and immune system.
- Low in Calories: They’re naturally low in calories, making them a guilt-free addition to your meals.
- Fiber Content: Pumpkins have a decent amount of dietary fiber, which can help with digestion and make you feel full longer.
- Hydration: They contain a lot of water, helping to keep you hydrated, especially when you incorporate them into recipes.
- Heart Health: The potassium in pumpkins supports heart health by helping to regulate blood pressure.
- Eye Health: The vitamin A in pumpkins is great for your eyes and can help maintain good vision.
- Antioxidants: Pumpkins contain antioxidants, which may help protect your cells from damage.
- Weight Management: Their low-calorie and high-fiber content make them a good choice for weight management.
- Natural Sweetness: Their natural sweetness can satisfy your sweet tooth without the need for added sugars.
Remember, while pumpkins offer these benefits, a balanced diet with a variety of foods is key to good health.
We’re really glad you joined us for this blog post today! If you decide to give this pumpkin hummus recipe a shot, we’d be thrilled to hear from you. Whether you absolutely loved it, have some helpful suggestions, burning questions, or any comments at all, we’re all ears. You can reach out to us through our “About Us” page, or simply drop a comment down below in the comment section. Your feedback means a lot to us!
