Step aside sugary PSL....and welcome in Pumpkin Hummus!
A thick and creamy pumpkin hummus with both sweet and savory flavors.
Perfect for fall entertaining or simply packed for a working lunch at your desk. Just add whole grain crackers and veggie sticks. Give this seasonal hummus a try even if you're still sporting your summer shorts! Yum!
Chef Note: This tastes better the longer it sits, so make it a day in advance for a crowd pleaser.
Prep time: 10 mins
Total time: 10 mins
Although I'd like to take full credit for this amazing idea. All the glory goes to McKel from Nutrition Stripped. Check out her post here.
1 15-ounce can pumpkin puree
1 15-ounce can chickpeas/garbanzo beans, rinsed and drained
¼ cup of pumpkin seeds pureed (yields about 1 heaping tablespoon)
1 heaping tablespoon of tahini
1 tablespoon maple syrup
2 teaspoons pumpkin spice (adjust per your taste)
1 tsp. sea salt
Juice of 2 lemons
dash of cayenne pepper
pumpkin seeds (garnish, optional)
Soak the 1/4 cup of pumpkin seeds for about 10 minutes to soften.
Blend the pumpkin seeds in a high speed blender, nut grinder, or small food processor until pureed/broken down.
You will add the remaining ingredients to this pumpkin seed butter mixture.
Blend all ingredients into a Vitamix, high speed blender, or food processor until thick and creamy.