Savory Pumpkin Hummus For Fall

Carol Food

Fall always makes me think of golden leaves, apples, cider, and pumpkins.  Usually I make pumpkin bread and enjoy a glass of cider, but today I’m sharing a not-so-common savory dish, pumpkin hummus.  If you’ve read my blog before, you may have noticed I eat hummus quite often. I have some in the refrigerator almost all the time.  This year I’m trying a new version with pumpkin.  I love that it’s so easy to make in minutes using a food processor.  Pumpkin is high in beta-carotene. Your body converts beta-carotene to vitamin A, which is great for your eyes and skin. It is also rich in riboflavin and folate to boost your immune health.  As I wrote a couple of weeks ago, add color to your diet for taste and your immune system.  Pumpkin hummus is perfect on toast for a fall breakfast.  I love a small scoop to use as a dressing my lunch salad plate with bread.

 

 


 

 

A spicy hummus that can be used as an appetizer or snack with a plate of vegetables or chips.  Amazingly it’s delicious with strips of fresh peppers or cinnamon pita chips.

 

Savory Pumpkin Hummus

Use organic when available. Makes 2 cups

 

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Pumpkin Hummus

An amazing savory hummus that is just as good with cinnamon chips as it is with pepper strips. It's great on toast for breakfast, with veggies for an appetizer, and even as a dressing on a salad plate for lunch. Use organic when available.
Course Appetizer, Breakfast, Brunch, lunch, Salad
Cuisine American
Keyword appetizer, brunch, hummus, lunch, pumpkin, pumpkin hummus, snacks
Servings 2 cups

Ingredients

  • 1 can cooked garbanzo beans drained (15 oz can)
  • 3/4 cup pumpkin puree
  • 2 tbsp tahini
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic minced
  • 2 tbsp lemon juice
  • 1/4 tsp cayenne pepper
  • 1 tsp ground cumin
  • pinch of paprika
  • 3/4 tsp salt
  • optional handful of pumpkin seeds for garnish

Instructions

  • Pulse lemon juice, tahini, garlic, beans, olive oil, and salt together in a food processor or blender until smooth
  • Add pumpkin, cumin, and cayenne pepper; process until well blended
  • Optional garnish with paprika or toasted pumpkin seeds
  • Put in container with cover and refrigerate 2 hours for flavors to blend
  • Serve on toast, with chips or veggies, as a salad dressing,

Enjoy!

 

 

 

 

 

 

 

 

 

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Carol

I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

31 thoughts to “Savory Pumpkin Hummus For Fall”

  17. I love to make something tasty from the pumpkin flesh after the boys have carved their pumpkins. I’d have never thought of hummus until now. Thanks so much for sharing Carol, we will be trying this one out for sure!
    Hope you’ve had a lovely weekend. Take care x

    Reply

  18. ********************************************************
    Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Please stay safe and healthy. Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
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    Reply

  19. Carol, this looks so good! I’ve never thought of adding an ingredient like pumpkin to hummus. Now you have my wheels turning!

    Thank you so much for joining the Grace at Home party at Imparting Grace. I’m featuring you this week!

    Reply

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