Easy Pumpkin Hummus
Categories: Appetizers, Recipes, Snacks, Thanksgiving
Tags: , Allergy Friendly, Dairy Free, Fall, Hummus, Pumpkin, Thanksgiving, Vegan
It’s November — you know, the month that is the continuation of the pumpkin craze that was the entire month of October?! We’ve already covered the traditional pumpkin favorites like pie and bread in my Thanksgiving Ebook and here on my blog, oh and in my new book, Free for All Cooking (is that enough for you?!), but I’m also enjoying covering some uncharted pumpkin territory lately with recipes like Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Donuts and now, Pumpkin Hummus!
If you caught my Thanksgiving recipes in the October/November issue of Living Without Magazine, you might have already been intrigued by this new easy, healthy appetizer option. In case you missed it, check it out here, but by all means don’t tell anyone how easy it is! Instead, let them wonder at your amazing hummus-making skills as they enjoy this yummy dip with chips like Food Should Taste Good® Sweet Potato Chips or Boulder Canyon® Hummus flavored Tortilla Chips!
Surprise your friends and family with how tasty and creative gluten-free can be!
Pumpkin Hummus
- One 15-ounce can chickpeas, drained & rinsed (or 2 cups dried chickpeas, boiled)
- 5 Tablespoons pumpkin purée
- ¼ cup roasted red peppers
- 3 Tablespoons lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons sunflower seeds, hulled
- ½ teaspoon coarse sea salt
- ¼ teaspoon minced garlic
- allspice to sprinkle on top
- chips or crackers for dipping
Totally easy, totally non-traditional, totally delicious!
If using dried chickpeas, add 1 cup chickpeas to 2 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer until the chickpeas are tender — approximately 1 1/2 -2 hours. Drain.
Combine chickpeas with all other ingredients, save allspice, in the bowl of a large food processor. Purée until smooth. Spoon into a serving bowl and sprinkle allspice on top. Serve with gluten-free chips or crackers.
Yeah. It’s that easy!
8 Comments
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Trackbacks/Pingbacks
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08. Feb, 2011
[...] Really?! What’s the reason for that? I make hummus from scratch and it certainly doesn’t need any wheat! (see my easy pumpkin hummus recipe) [...]
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17. May, 2011
[...] they’re already gluten-free, I hadn’t focused on them much. Ok, I did make a yummy homemade Pumpkin Hummus recipe for last Thanksgiving’s Living Without Magazine, but other than that. Oh, and I do make [...]
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24. Oct, 2011
[...] the recipe here. Delish. A reminder: Chickpeas are EXCELLENT for your [...]
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Sharon said: on November 6, 2010
I was a little hesitant to try this, but I **loved** it! My husband and I gobbled it up! The roasted red peppers makes it out of this world! Thanks for a great recipe!
Jules said: on November 6, 2010
That’s fantastic Sharon! Wasn’t it easy too? The best recipes are both delicious and easy!!
Alyssa said: on November 13, 2010
I also was a little hesitant – but who knew pumpkin and roasted red peppers worked so well together?! Thanks so much for this delicious recipe! I’m addicted to hummus (but this is the first time I made my own) and this is another way to eat some more of it
Jean Slocum said: on April 8, 2011
Can I use coconut oil instead of butter for quick breads and desserts? If so, do I use the same amount of oil as butter?
Jules said: on April 9, 2011
Hi Jean, I really love using coconut oil as a shortening substitute. I generally use it in the same proportions, but in fruit quick-breads, you may find that small modifications are necessary.