So hey guys, I’ve got a confession to make: I’ve been eating a ton of this creamy pumpkin hummus lately. Like, umm, almost everyday for the past few weeks. You’d think I’d be sick of it by now but it is just so damn good. I think someone should probably come over and take it out of my hands. It’s become a bit ridic.
When I was in Syria several years ago (one of my top 5 fav countries and one I would love to go back to when it finally becomes safe to again), I ate hummus nearly everyday. I’d order a plate of hummus, a plate of tabbouli and some pita and call it lunch. It was just so fresh and beautiful and I craved it everyday for the month I was there and for many many days after I left. I still crave it.
The hummus there was different than what I grew up eating here. It was creamier and softer and so much more flavourful. This hummus (aside from the pumpkin part of it) is very much like I remember from the million plates of it I ate when I was in the Middle East.
You’ll notice that there is a lot more tahini in this hummus than in most recipes you’ll find on the internet. Please don’t skimp out on it; it is where so much of the flavour comes from.
Aside from being incredibly delicious, this hummus is also very healthy. There’s lots of protein from the hummus and tahini and tons of fibre and many vitamins and minerals. If you serve this with veggies to scoop it up with, it’ll be even better for you.
One of my favourite things to serve creamy hummus with is tabbouli. I like to swipe some pita through the hummus, dip it in the tabbouli and then pop it in my mouth. And repeat. Repeat. Repeat.
If you make this Creamy Pumpkin Hummus, make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 can (approximately 2¼ cups) chickpeas
- ½ can (approximately ¾ cup) pumpkin (NOT pumpkin pie mix)
- ½ cup tahini
- Juice from 2 lemons
- 2 tablespoons olive oil
- 2 cloves of garlic
- ½ teaspoon salt
- Drain the chickpeas and reserve the liquid.
- Combine all ingredients in a food processor or high powered blender. Pulse until ingredients are incorporated. Add just enough of the reserved chickpea water to to form a loose creamy paste, 1 tablespoon at a time.
- Taste and add more salt if necessary.
- Serve with veggies sticks or pita.
Latest posts by Kristen Stevens (see all)
- Tuna Po’ Boy Salad Bowls - October 25, 2016
- One Pot Vegan Pasta with Spicy Sun-Dried Tomato Sauce - October 23, 2016
- Creamy Cauliflower Hummus - October 21, 2016