Pumpkin Hummus

16
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"Try this pumpkin hummus with warm pita bread or crisp vegetables."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (37.3 g)
  • Calories 102.9
  • Total Fat - 1.7 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 79.8 mg
  • Total Carbohydrate - 17.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 3.2 g
  • Protein - 5.4 g
  • Calcium - 32.5 mg
  • Iron - 1.9 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0.1 mg

Step 1

Place chickpeas, pumpkin, lemon juice, water, garlic, salt, pepper and cumin into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Adjust seasonings. Stir in parsley.

Step 2

Serve immediately or refrigerate in tightly covered container for up to 4 days.

Step 3

Serve with pita triangles or raw vegetables.

Tips & Variations


No special items needed.

Related

Tisme

My DD and myself did enjoy the flavors of the Hummus. I did prefer it straight after it was made, it was a lot softer in texture and the pumpkin flavor was subtle but really nice. I made 2 pots of it and the other I refrigerated overnight ~ although the texture was a lot firmer the next day, so I drizzled some olive oil over the top, and left it out for about an hour before serving. Left in the fridge the flavors changed a little, you could not taste the pumpkin flavor as much, but it still did have really great flavors to the Hummus. Such and easy recipe to make, and I will be making this again.

review by:
(5 Apr 2020)