Savory Pumpkin Hummus recipe

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Ingredients

2 tablespoons lemon juice
2 tablespoons tahini
3 cloves garlic
¾ teaspoon salt
2 (15 ounce) cans garbanzo beans, drained
2 teaspoons extra-virgin olive oil
1 (15 ounce) can pumpkin puree
1 teaspoon ground cumin
½ teaspoon cayenne pepper
¼ cup toasted pumpkin seed kernels, or more to taste
1 pinch paprika

Nutrition Info

80.9 calories
carbohydrate: 11.3 g
cholesterol: : -
fat: 3.1 g
fiber: 2.6 g
protein: 3 g
saturatedFat: 0.5 g
servingSize: -
sodium: 280.7 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper, process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.

  2. Fold pumpkin seeds into hummus, garnish with paprika.

Recipe Yield

16 servings

Recipe Note

I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.

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