Savory Pumpkin Hummus (No Tahini)
This savory pumpkin hummus blends chickpeas, pumpkin puree, almond butter, garlic, lemon juice, and warm fall spices into a smooth, creamy dip with just a touch of maple sweetness. It comes together in one bowl in about ten minutes, making it an easy make ahead appetizer for Thanksgiving or any fall gathering.
Equipment
Ingredients
- 15 ounces chickpeas drained and rinsed
- 1 cup pumpkin puree
- 2 tablespoons olive oil
- ⅓ cup almond butter
- 1 tablespoon lemon juice freshly squeezed if possible
- 1 tablespoon maple syrup
- 2 cloves garlic peeled
- 1 pinch salt
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
Toppings
- pepitas
- chickpeas whole
- sesame seeds
Instructions
- Drain and rinse the chickpeas, then add them to your food processor. Add the remaining ingredients.
- Process for about 1 minute, then check to see if the mixture is smooth. If not, process for another 15-30 seconds, or until mostly smooth.
- Scoop into a serving dish and enjoy the hummus with tortilla chips, apples, or fresh veggies!
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition
Calories: 201kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 11mg | Potassium: 309mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4783IU | Vitamin C: 3mg | Calcium: 76mg | Iron: 2mg
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