Try this Easy Pumpkin Hummus Recipe for a healthy snack. It’s great for after school or lunchbox yum. It’s perfect for a Thanksgiving appetizer.
Easy Pumpkin Hummus Recipe
Have you tried pumpkin hummus yet? You have to try this easy pumpkin hummus recipe it’s delicious. It’s not overpowering with pumpkin and a great way to add in all of the fantastic benefits of eating pumpkin. After all, it’s SUPER FOOD! Combine it with the benefits of chickpeas, chia seeds, Pepitas, olive oil and well…it’s a super snack.
This recipe is scrumptious with homemade pita chips, which I’ve included below. It’s equally delicious with pretzels and fresh veggies.
Pumpkin hummus is great to eat all month long, but it definitely is a great appetizer and perfect for entertaining and gatherings, as well as game night.
Here’s the printable recipe for you to try;
- 1 can of chickpeas
- ½ cup pumpkin puree, 100%
- 1 large clove of garlic
- 3 tablespoons olive oil
- 2 tablespoons tahini paste
- 1 tablespoon lemon juice
- 3/4 teaspoon sea salt
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
- Optional: Pepitas and Chia Seeds
Drain the chickpeas and place them in mini chopper or food processor. Add in the pumpkin puree, olive oil, garlic, tahini paste, lemon juice, sea salt, onion powder, garlic
powder, cinnamon and coriander.
Blend the mixture together until the ingredients are mixed well. You most likely will have to pause and scrape the ingredients down one or two times during the mixing process.
Pour the hummus into a bowl.
Optional: Sprinkle around the edge with pepitas and/or chia seeds.
DIPPING? Dip with fresh veggies or pita chips.
Consistency? I personally like less oil and my printable recipe reflects that, but my daughter likes the texture a little different than I do. She overrides me and recommends you add more 1/3 cup of oil. Try it both ways and let us know your thoughts in the comments.
How to Make Pitta Chips?
Preheat the oven to 375 degrees. Cut your pita(s) with a pizza cutter into triangle pieces and tear them apart for a single layer. Spray a nonstick baking sheet with a nonstick cooking spray. Place the pita pieces on the tray. Baste them with canola oil. Stir together 1 teaspoon of salt, ½ teaspoon onion powder and a ¼ teaspoon garlic powder. Sprinkle it on top and bake for 5 to 7 minutes.
Storing? Keep your extra hummus in the refrigerator in an airtight container for up to 3 – 5 days. You can store excess pita chips in a snap and seal style bag in the pantry for several days.
More Healthy Snack Options?