I’m a big hummus fan and I usually make this hummus recipe, but I thought I’d try making some hummus with pumpkin in it for autumn! This Pumpkin Hummus is a great healthy dip—really smooth and creamy, with a light pumpkin, savory taste. Perfect for balancing out all those pumpkin sweet treats you may be baking! 🙂
This recipe makes 4 to 6 servings. If you’re making it for a party or large group, you may want to double the ingredients!
Pumpkin Hummus
PUMPKIN HUMMUS by NancyC
Makes 4 to 6 servings
1 (15-ounce) can garbanzo beans (also called chickpeas), drained
1 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup tahini
3 Tablespoons lemon juice
3 Tablespoons olive oil
2 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt (or a little more, to taste)
Add all ingredients in a food processor, starting with the garbanzo beans, and process until smooth.
To serve, spoon out on a platter or in a small bowl. Sometimes I garnish it with a little paprika. Serve with veggies, crackers, or pita bread.
Recipe from NancyC | nancy-c.com
It’s nice when a dip that tastes good is healthy, too! What are some of your healthy snack recipes for fall?
NancyC 
5 responses to “Pumpkin Hummus”
This is different! While I’m not a big fan of the flavor of pumpkin, I bet it is delicious here with all the hummus usuals, and so good for you too.
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Yes, pumpkin is very good for you! You may like it in this hummus!
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I think I might!
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It’s so pretty! I love using pumpkin purée in anything I can!
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Yes, it’s fun to try new ways to use it! 🙂
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