Have I mentioned before how much I love pumpkin? What’s really funny is that I didn’t start eating pumpkin until I was a young teen. You see, the only way I had tried it before that was in the form of pumpkin pie and oh my, but I didn’t care for that at all! Then, someone served me a pumpkin muffin and to be polite, I took a taste. Whoa. That was not the flavor or texture I had come to associate with pumpkin. I really liked it. I began to experiment with making all things pumpkin – my pumpkin and cream cheese swirl loaf, pumpkin ravioli, pumpkin bread pudding, pumpkin polenta, and now this delicious pumpkin hummus.
Now, here’s the thing about pumpkin recipes. They don’t always need pumpkin spice in them! Shocking, I know. There are other flavors that work really well with pumpkin and that’s what I’m going to show you with this pumpkin hummus recipe. Don’t worry – you can still go the pumpkin spice route if you want to.
Pumpkin Hummus Recipe – Two Ways
1 cup of roasted pumpkin puree (you can use canned in a pinch)
1 19-oz. can of chickpeas, drained and rinsed
1 cup roasted sweet potatoes (optional, but I do think that sweet potatoes and pumpkin go really well together)
2 T. olive oil
2 T. tahini (sesame seed paste) OR 2 T. sesame oil
2 T. peanut butter (or other nut butter – another optional but delicious addition)
The seasonings I added: 1 head of roasted garlic, 2 tsp. lemon juice, 1/2 tsp. smoked paprika, 1/2 tsp. ground cumin
Want to go more of the traditional pumpkin spice route? Try this seasoning mix instead: 1/4 cup maple syrup, 2 tsp. pumpkin spice, and substitute 2 tsp. of melted coconut oil for one of the tablespoons of olive oil
Instructions: Add pumpkin, chickpeas, sweet potatoes, olive oil, tahini, and peanut butter in the food processor and begin to puree. As it starts to come together, add the chosen seasonings. Continue to blend until smooth and creamy. You can add a bit of water, one teaspoon at a time if needed to achieve the desired consistency. This makes a large batch so I divide it up and put some in the freezer for future use. The rest will keep in the refrigerator for about two weeks. You can drizzle with olive oil and sprinkle on a little more paprika just before serving if desired. I topped mine with a mix of pumpkin seeds, sunflower seeds, dried cranberries, and cashews. Just because. 😉
I made my own tortilla chips to serve with the hummus. I set my oven to 350 degrees F and cut flour tortillas into triangles. Place on a baking sheet and bake for 5-8 minutes until golden brown. You can leave them plain or add some seasoning to them too! Try brushing lightly with a bit of olive oil or spray with olive oil or coconut oil Pam and sprinkle on some cinnamon and sugar or Truvia. These go really well with the pumpkin spice hummus.