Prep Time:
Yield:
Category:
Cuisine:Description
This easy to make pumpkin hummus is creamy and delicious. The pumpkin flavor is subtle and works so well with the hummus. It’s a great way to sneak some healthy veggies into your snack or meal!
Scale
Ingredients
- 1 15-ounce can of chickpeas
- 1/2 cup (8 tablespoons) cold water, divided
- 1 15-ounce can of pumpkin (NOT pumpkin pie mix)
- 1/2 cup tahini
- Juice from 2 lemons
- 2 garlic cloves, very finely minced
- 1 teaspoon each: sea salt and cumin
- 1 teaspoon cayenne (optional)
Salty Soy Pumpkin Seeds
- 1/4 cup roasted pumpkin seeds
- 1 tablespoon soy sauce (gluten-free, if needed)
Instructions
- Empty the entire can of chickpeas (with liquid) into a small pot and bring it to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes. Drain and set the chickpeas aside to cool.
- Add the chickpeas, 1/4 cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.
- Continue to blend the hummus adding 1 tablespoon of cold water at a time until the hummus is creamy and smooth. You may not need all the remaining cold water.
Salty Soy Pumpkin Seeds
Place the pumpkin seeds and soy sauce in a small frying pan over medium-high heat. Bring to a boil then stir until the there is no liquid left. Remove the seeds from the pan and let them cool.