Pumpkin Hummus
Easy and creamy pumpkin hummus ready in just 10 minutes
Ingredients
- 1 14-ounce can (400 g) chickpeas drained
- 1 cup (200 g) pumpkin puree or roasted pumpkin
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon (15 ml) extra virgin olive oil
- 2 tablespoons (30 ml) tahini
- 2 tablespoons (30 ml) lemon juice
- 3 cloves garlic
Instructions
- Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your preference.
- Once it's ready, spread in a bowl and garnish with olive oil, pumpkin seeds, watercress, nigella seeds and smoked paprika.
Notes
- Feel free to use roasted pumpkin or butternut squash, and add it to the mixture instead of the pumpkin puree.
- Serve pumpkin hummus spread on toast, with pita or naan bread, celery sticks, carrot sticks, or cucumber slices.
- Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 101kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 169mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9635IU | Vitamin C: 3.5mg | Calcium: 31mg | Iron: 1.4mg
Find it online: https://littlesunnykitchen.com/pumpkin-hummus/