Here's a simple recipe for easy pumpkin hummus. Using 2 common pantry staples you can whip up a nutritious dip that goes great with veggies, crackers and warm pita.
Everyone has canned chickpeas and pumpkin lying around... at least if you've been following hot for food for a while! Canned pumpkin is one of the most versatile ingredients. It adds nutrition and fiber in a sneaky way you wouldn't even notice.
I use it in my alt version of my cheese sauce, as well as this pumpkin spice latte pie. The latter may be a little extravagant for these times of self isolation and limited trips to the grocery store. But it's also useful in these simple pumpkin spice muffins!
Don't forget to save the liquid when you drain you can of chickpeas. You can use that for aqua faba and it can even be frozen for use later. I use it to make these easy banana pancakes (scroll down!)
pumpkin hummus
Ingredients
- 1 x 14oz can chickpeas (about 1 ½ cups)
- ¾ cup pure pumpkin puree
- 1 garlic clove
- 3 tablespoon lemon juice
- 3 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ¼ teaspoon ground pepper
toppings
- ¼ teaspoon smoked paprika
- 1 to 2 teaspoon olive oil
- 1 tablespoon pumpkin seeds
- handful fresh chopped chives, as garnish
Instructions
- In a food processor combine the hummus ingredients until very smooth. Adjust sea salt, ground pepper, or lemon juice to taste if desired. This is even better made a day ahead of serving to really develop the flavor.
- Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.
- Refrigerate leftovers and consume within 2 to 3 days.
Lauren Toyota
Lauren is a plant-based powerhouse, a former TV host turned wildly successful food creator, best-selling cookbook author, and the woman responsible for making vegan comfort food a thing worth craving. Through her blog and YouTube channel, hot for food, she’s amassed a dedicated following by recreating all the nostalgic, indulgent dishes we love—mac & cheese, burgers, cinnamon rolls—but making them entirely plant-based. No compromise on taste, no weird ingredients, just damn good food.