This is the time of year for pumpkin lovers, of which I am one. I really like decorating with pumpkins, inside and outside my house. But I especially like eating pumpkin in granola, bread, muffins, pie and cake. Yummmm.
But pumpkin in hummus? Really?
Yes, really. I think this recipe is deeelicious! The toasted pumpkin seeds add a surprise crunch that tastes great. And there’s an impressive 4 grams of fiber in ¼ cup.
Please give it a try and let me know what you think.
Crunchy Harvest Hummus
Yield: 4 cups
- 1-15 oz can chickpeas, rinsed and drained
- 1–15 oz can cannellini beans, rinsed and drained (can use other white beans)
- 1 cup canned pumpkin (NOT canned pumpkin pie mix)
- 2 tablespoons tahini
- ¼ cup fresh lime juice
- 1-2 medium-large cloves garlic (or to taste)
- 1 ½ teaspoons salt
- 1 teaspoon cumin
- 1/2 teaspoon coriander
- ½ teaspoon smoked paprika
- ½ teaspoon maple syrup
- ½ cup toasted pumpkin seeds
- Preheat oven to 350°. Place pumpkin seeds on a baking sheet lined with parchment paper. Toast 5-6 minutes until golden. Promptly remove from pan and set aside.
- Put all ingredients in a food processor except the pumpkin seeds and process until creamy.
- Transfer hummus to a serving dish and stir in pumpkin seeds. Serve immediately or cover and chill. Keeps refrigerated for about a week.