Pumpkin Hummus
Savory pumpkin hummus with cumin, cayenne, creamy chickpeas and tahini, and tons of fall flavor!
Servings: 6
Calories: 363kcal
Equipment
Ingredients
- 3 cups cooked chickpeas peeled
- 3 garlic cloves minced
- ½ cup tahini paste
- ½ tsp celtic sea salt
- Juice and zest of 1 lemon
- Olive Oil
- ¼ teaspoon sumac
- 2 cups mashed roasted pumpkin or 1 15 oz can pumpkin puree
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
Instructions
Prep chickpeas:
- Soak your chickpeas overnight in plenty of cold water. Baking soda should be added at the beginning of the soaking time. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
- OR Cover chickpeas with water, bring to the boil, then remove from the heat and leave to soak for 1 hour. Baking soda should be added when the pan is removed from the heat. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
- Add ingredients but ½ pumpkin seeds to blender or food processor and blend until fine and smooth.
- Add to bowl and top with rest of pumpkin seeds, pinch of salt, and a pinch of cayenne pepper to garnish.
Nutrition
Serving: 1g | Calories: 363kcal | Carbohydrates: 44g | Protein: 13g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Sodium: 327mg | Fiber: 10g | Sugar: 13g