Pumpkin Hummus

By Dani Potts | July 30, 2024

Portions: 8 Total Time: 20 minutes  

INGREDIENTS

  • 1 can chickpeas, drained and rinsed
  • 1 can white beans (cannellini or other), drained and rinsed
  • 1 cup canned pumpkin or cooked fresh pumpkin 
  • ¼ cup freshly squeezed lime juice
  • 1 medium-large clove garlic 
  • 1 teaspoon salt
  • 1 tablespoon tahini
  • ¾ teaspoon cumin
  • ¼ teaspoon allspice
  • ¼ teaspoon  smoked paprika (or add another ¼ t. cumin)
  • ½ teaspoon pure maple syrup 
  • ¼ cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 T.s for garnish

INSTRUCTIONS

  1. In a food processor add all ingredients except pumpkin seeds. Puree until very smooth. Taste and add additional garlic or spices if desired. 
  2. Add most of the pumpkin seeds (reserving 2 T.) and pulse. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. 
  3. Serve with whole-grain pita breads, tortilla chips, or warm whole-grain bread. Enjoy!

Pumpkin is highly nutritious  having 310% of the vitamin A you need in just one serving! Vitamin A helps strengthen the immune system while supporting vision health. Pumpkin is also high in vitamin C which promotes collagen production, keeping your joints healthy.

Credit: https://www.forksoverknives.com/recipes/vegan-snacks-appetizers/pumpkincredible-hummus/