Pumpkin Hummus
This easy recipe for pumpkin hummus comes together in 15 minutes with delicious fall flavor!
Servings: 6 servings
Ingredients
- 15 ounces chickpeas (garbanzo beans) drained and rinsed (1 can)
- 3/4 cup pumpkin puree
- 2 tablespoons oil use a neutral flavored oil like olive oil or avocado oil
- 2 tablespoons tahini
- 2 tablespoons maple syrup plus extra for drizzling
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- cinnamon spice pepitas for garnish
Instructions
- Add all of the ingredients for the hummus (chickpeas to nutmeg) to the bowl of a food processor. Pulse until smooth, scraping down the sides of the bowl as needed.
- Transfer the hummus to a bowl for serving. Drizzle extra maple syrup on top and sprinkle with cinnamon spice pepitas, as desired. Serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
- Chilling: Store leftovers in an airtight container in the refrigerator for up to one week.
- Freezing: You can store the hummus in a freezer safe container and freeze for up to 3 months.
Nutrition
Calories: 217kcal | Carbohydrates: 27g | Protein: 7g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 8mg | Potassium: 307mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4785IU | Vitamin C: 2.4mg | Calcium: 62mg | Iron: 2.7mg