Pumpkin Hummus
Pumpkin hummus is a creamy and flavorful dip made with pumpkin puree and chickpeas. Perfect for dipping or spreading it is a delicious addition to any meal or snack.
Ingredients
- 1 cup cooked chickpea (210 grams)
- ½ teaspoon salt
- black pepper (a generous pinch)
- ½ cup pumpkin puree (110 grams)
- 2 cloves garlic (or 1 teaspoon minced)
- 2 tablespoons tahini (40 grams)
- 2 tablespoons extra virgin olive oil (30 milliliter)
- 2 tablespoons lemon juice (see note)
Instructions
- Process all the ingredients in a food processor until smooth, about a minute. Taste. Add more seasoning, olive oil or lemon juice, if you like.
- Store in the fridge in an airtight container until ready to serve.
Notes
- You will need about ½ medium juicy lemon to get 2 tablespoons of lemon juice. Keep on hand the other half, if you feel that more is needed.
- This will serve about 4-5 people when served as a dip.
- Possible toppings: sesame seeds, anything bagel seasoning, olive oil, finely chopped parsley or cilantro, a sprinkle of paprika, toasted pine nuts, pumpkin seeds.
- This pumpkin hummus is best consumed within 2-3 days. It is best on the day of making and the day after.
Nutrition
Serving: 1 tablespoon, Calories: 38 kcal (2%), Carbohydrates: 3 g (1%), Protein: 1 g (2%), Fat: 2 g (3%), Saturated Fat: 0.3 g (2%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 60 mg (3%), Potassium: 46 mg (1%), Fiber: 1 g (4%), Sugar: 1 g (1%), Vitamin A: 957 IU (19%), Vitamin C: 1 mg (1%), Calcium: 8 mg (1%), Iron: 0.4 mg (2%)
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