It’s officially (almost) fall so I am feeling pumpkin! I know it can get overwhelming with pumpkin everything, but it’s always worth it to make a recipe or two since it’s very easy to get your hands on some pumpkin puree at your local grocery store. I whipped up this super easy pumpkin hummus that is savory with a bit of a kick from the cumin and cayenne and it takes less than 10 minutes to make! It is vegan, gluten free, nut free, and refined sugar free!
To make this hummus, you just put everything in a high-speed blender or food processor and blend until smooth. If you want your hummus to be more liquidy, you can always add in 1 tbsp of water at a time until it gets to your desired consistency. I highly suggest using our favorite creamy tahini from Soom (use code GIRLSWHOEAT for 10% off) in this recipe because it really makes a difference in the taste of the recipe!
This recipe makes for the perfect appetizer for any day of the week and can easily be added on to a snack board and served with my homemade pita chips!
Substitution Ideas:
- Pumpkin Puree: can use sweet potato puree
- Cumin: can remove this if you don’t like cumin
Spicy Pumpkin Hummus
Cooking & Baking Supplies
- Food Processor
Ingredients
- 2 tbsp tahini
- 1 cup pumpkin puree
- 1 15oz can chickpeas
- 1 garlic clove, minced
- 1 tsp cumin
- 3/4 tsp salt
- 2 tbsp lemon, juiced
- 1 tsp maple syrup
- 1 tbsp olive oil
- 1/4 tsp tsp cayenne
Instructions
- Drain and rinse chickpeas.
- Blend all ingredients in the food processor until smooth. If you want your hummus to be thinner, add in 1 tbsp water at a time and blend until it gets to your desired consistency.
- ENJOY with sliced vegetables, pita chips, or put on your salad!
