Your new favorite fall snack is pumpkin hummus! It's simple to prepare, healthful, and tasty, and it only takes 10 minutes from start to finish.
This pumpkin hummus is really a lot easier to make than the traditional version because it doesn't require any soaking, peeling, or coaxing of your blender. This lovely dip is absolutely to die for, despite the fact that it requires far less effort. It's rich and creamy, and it's difficult to resist.
How to make Pumpkin Hummus?
A food processor, a blender, or a small electric chopper is what you need. When it comes to hummus, the blender will provide you with the smoothest consistency.
Place all of the ingredients in a food processor and pulse until smooth. Blitz until the dip is smooth. Add water to taste, depending on how smooth or runny you want your hummus to be.
1 can chickpeas
1 cup pumpkin puree or roasted pumpkin
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon ground cumin
1 tablespoon extra virgin olive oil
2 tablespoons tahini
2 tablespoons lemon juice
3 cloves garlic
1. In a food processor, combine all ingredients and pulse until smooth and creamy. If the hummus is too thick, add a splash of water and adjust seasonings to taste.
2. Spread it out in a bowl and top with olive oil, pumpkin seeds, watercress, nigella seeds, and smoked paprika once it's done.
- You can replace the pumpkin puree with roasted pumpkin or butternut squash.
Serve the pumpkin hummus spread with pita or naan bread, celery, carrot sticks, or cucumber slices on toast.
- Refrigerate for up to 4 days after opening in an airtight container.