#pumpkinhummus

The sweet roasted pumpkin, savory spices, and creamy tahini in this roasted sugar pumpkin hummus make it a tasty change from regular hummus.

Ingredients: 1 small sugar pumpkin. 2 cloves garlic, minced. 1 can 15 oz chickpeas, drained and rinsed. 3 tablespoons tahini. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons water optional, for consistency.

Instructions: Preheat the oven to 400F 200C. Cut the sugar pumpkin in half, scoop out the seeds, and place the halves on a baking sheet, cut side down. Roast the pumpkin for about 30-40 minutes, or until tender. Let it cool slightly. Scoop the flesh out of the pumpkin halves and transfer it to a food processor. Add the minced garlic, chickpeas, tahini, lemon juice, olive oil, ground cumin, smoked paprika, salt, and pepper. Blend until smooth, adding water if necessary to achieve your desired consistency. Taste and adjust seasoning if needed. Transfer the hummus to a serving bowl. Drizzle with a bit of olive oil and sprinkle with additional smoked paprika for garnish, if desired. Serve with pita bread, vegetable sticks, or crackers.

Prep Time: 15 minutes

Cook Time: 40 minutes

This pumpkin hummus dip offers a delightful twist on traditional hummus, incorporating the flavors of fall with pumpkin puree and warming spices. It's creamy, savory, and perfect for autumn gatherings or any time you want a unique and flavorful dip.

Ingredients: 1 can 15 ounces chickpeas, drained and rinsed. 3/4 cup pumpkin puree. 2 cloves garlic, minced. 2 tablespoons tahini. 2 tablespoons lemon juice. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. Salt and pepper to taste. Optional: roasted pumpkin seeds for garnish.

Instructions: In a food processor, combine chickpeas, pumpkin puree, garlic, tahini, lemon juice, olive oil, cumin, and cinnamon. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste, and blend again until well combined. Transfer the hummus to a serving bowl, garnish with roasted pumpkin seeds if desired. Serve with pita chips, vegetable sticks, or crackers.

Prep Time: 10 minutes

Cook Time: 0 minutes

PumpkINCREDIBLE Hummus is a delightful twist on classic hummus, incorporating the rich and earthy flavors of pumpkin. It's perfect for fall gatherings or anytime you crave a unique and delicious dip.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1/2 cup pumpkin puree. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons lemon juice. 1/4 cup olive oil. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. Pumpkin seeds for garnish. Fresh parsley leaves for garnish.

Instructions: In a food processor, combine chickpeas, pumpkin puree, minced garlic, tahini, lemon juice, and olive oil. Add cumin, paprika, salt, and pepper to the mixture. Blend everything until smooth and creamy, scraping down the sides of the bowl as needed. Taste and adjust seasonings if necessary. Transfer the hummus to a serving bowl. Garnish with pumpkin seeds and fresh parsley leaves. Serve with pita bread, vegetables, or your favorite dippers.

Prep Time: 10 minutes

Cook Time: 0 minutes

This pumpkin hummus is a tasty change from the usual hummus. It combines the earthy sweetness of pumpkin with the nuttiness of tahini and the warmth of spices in a delicious way. It's great for fall parties or any time you want to make your snack or appetizer spread look more like the season.

Ingredients: 1 can 15 oz chickpeas, drained and rinsed. 1 cup canned pumpkin puree. 3 tablespoons tahini. 2 cloves garlic, minced. 2 tablespoons lemon juice. 1/4 teaspoon ground cumin. 1/4 teaspoon paprika. Salt and black pepper to taste. 2 tablespoons extra virgin olive oil. 2 tablespoons chopped fresh parsley for garnish. Toasted pumpkin seeds for garnish.

Instructions: In a food processor, combine chickpeas, pumpkin puree, tahini, garlic, lemon juice, cumin, paprika, salt, and black pepper. Blend until smooth and creamy, scraping down the sides of the bowl as needed. With the processor running, drizzle in olive oil until well incorporated. Transfer the hummus to a serving bowl. Garnish with chopped parsley and toasted pumpkin seeds. Serve with pita chips, carrot sticks, or your favorite vegetables.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Roast Butternut Pumpkin Hummus is a delightful twist on traditional hummus, with the sweet and nutty flavor of roasted butternut pumpkin. It's perfect as a dip or spread for a healthy and flavorful snack.

Ingredients: 1 small butternut pumpkin, peeled and diced. 2 tablespoons olive oil. 1 can 15 ounces chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons tahini. Juice of 1 lemon. 1/2 teaspoon ground cumin. Salt and pepper to taste. 2 tablespoons fresh parsley, chopped, for garnish.

Instructions: Preheat your oven to 400F 200C. Toss the diced butternut pumpkin with 1 tablespoon of olive oil, salt, and pepper. Place it on a baking sheet and roast in the preheated oven for 25-30 minutes or until tender and slightly caramelized. In a food processor, combine the roasted butternut pumpkin, chickpeas, minced garlic, tahini, lemon juice, ground cumin, remaining olive oil, salt, and pepper. Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the processor bowl and blend again to ensure everything is well combined. Taste and adjust the seasonings, adding more salt, pepper, or lemon juice if desired. Transfer the roasted butternut pumpkin hummus to a serving bowl and garnish with chopped fresh parsley. Serve with pita bread, carrot sticks, or your favorite dipping vegetables. Enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

This Warm Pumpkin Hummus is a delightful twist on traditional hummus, with the added flavors of pumpkin and warming spices. It's perfect for fall gatherings or as a unique appetizer for any occasion.

Ingredients: 1 cup canned pumpkin puree. 1 can 15 oz chickpeas, drained and rinsed. 2 cloves garlic, minced. 3 tablespoons tahini. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon ground cumin. 1/2 teaspoon ground paprika. 1/4 teaspoon ground cinnamon. Salt and black pepper to taste. 2 tablespoons water adjust as needed. Toasted pumpkin seeds for garnish. Fresh parsley leaves for garnish. Extra olive oil for drizzling.

Instructions: In a food processor, combine the canned pumpkin, chickpeas, minced garlic, tahini, olive oil, lemon juice, ground cumin, ground paprika, ground cinnamon, salt, and black pepper. Process the mixture until smooth, scraping down the sides as needed. If the hummus is too thick, add water gradually and continue processing until you reach your desired consistency. Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. Transfer the warm pumpkin hummus to a serving bowl. Garnish with toasted pumpkin seeds, fresh parsley leaves, and a drizzle of extra olive oil. Serve the warm pumpkin hummus with pita bread, fresh vegetables, or your favorite dipping items.

Prep Time: 10 minutes

Cook Time: 0 minutes