Pumpkin hummus is your new favourite autumn dip!
I love hummus, I eat it for breakfast, as a snack, on BBQs, and as an appetiser for dinner. Pumpkin is one of these things that I love about Autumn, and to celebrate the Autumn season I’ve been baking/cooking a lot with pumpkin lately (Have you seen my spiced pumpkin rice pudding recipe? You NEED this in your life!). So to make things more fun, I thought why not add pumpkin puree to hummus, I came up with this interesting recipe and the hummus turned out just beautiful and extremely delicious!
This vegan pumpkin hummus is very rich and creamy, you will love the texture. It’s a healthy and easy to prepare dip that is usually eaten with toasted pita bread, but bread can be substituted with some carrots or cucumbers. I sometimes make hummus sandwiches, or pack it to take for lunch to work, or even to picnics! It makes a one healthy and light snack.
And if you’re feeling a bit adventurous, don’t be afraid to play with the ingredients! If you like things hot, you can double the amount of the chilli powder, if you’re making this hummus to take to work then it’s better not to add the garlic!
As I mentioned in my previous recipe, I don’t usually use canned pumpkin puree. I always buy fresh pumpkin to either consume fresh or to freeze. And to make the puree I just mash the fresh/frozen pumpkin cubes using an electric masher.
I love how easy is this, yesterday I was visiting my parents and to make this hummus I just threw everything in the food processor and TA-RAA the beautiful, creamy, and smooth hummus was ready for us to enjoy!
Creamy pumpkin hummus with walnuts
- 1 can chickpeas
- 1 cup pumpkin puree
- 1 tsp kosher salt
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1 tbsp olive oil
- 2 tbsp tahini
- lemon juice of half a lemon
- 3 cloves garlic
- Place all ingredients in a food processor and process until smooth and creamy!
- Garnish with walnuts or pine nuts, and olive oil.