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!
Ingredients
15ouncecan chickpeas
½ cupcold water, divided
15ouncecan pumpkin puree, NOT pumpkin pie mix
½ cuptahini
Juice from 2 lemons
2clovesgarlic , very finely minced
1teaspoonEACH: sea salt and cumin
1teaspooncayenne, optional
Soy pumpkin seeds, chopped parsley, and extra virgin olive oil, to serve
Salty Soy Pumpkin Seeds
¼ cuproasted pumpkin seeds
1tablespoonsoy 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.
15 ounce can chickpeas
Add the chickpeas, ¼ cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.
½ cup cold water, divided, 15 ounce can pumpkin puree, ½ cup tahini, Juice from 2 lemons, 2 cloves garlic, 1 teaspoon EACH: sea salt and cumin, 1 teaspoon cayenne
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.
Serve the hummus with the soy pumpkin seeds, a drizzle of olive oil, and a little parsley.
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.
¼ cup roasted pumpkin seeds, 1 tablespoon soy sauce