Savory Pumpkin Hummus
by Crystal Hatch • featured in 4 Ways To Use Canned Pumpkin
Under 30 min
Inspired by pinchofyum.com
Under 30 min
Ingredients
for 6 servings
-
15 oz chickpeas, 1 can, drained and rinsed (425 g) -
1 cup pumpkin puree (225 g) -
2 tablespoons olive oil - 2 cloves garlic, minced
- salt, to taste
-
½ teaspoon paprika -
½ teaspoon fresh rosemary -
¼ cup lemon juice (60 mL) - pita chip, to serve
Nutrition Info
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Calories
169
-
Fat
6g
-
Carbs
22g
-
Fiber
6g
-
Sugar
4g
-
Protein
6g
Estimated values based on one serving size.
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Preparation
- Combine chickpeas, pumpkin, olive oil, garlic, salt, paprika, rosemary and lemon juice in a food processor or blender, and blend until smooth. Add more olive oil or water as necessary to reach desired consistency.
- Serve with pita chips.
- Enjoy!
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Tips
-
rwallwr
We used this for a family gathering and EVERYONE loved it I would totally recommend it and I would totally do it again
2018-08-26T16:19:15Z Helpful (6) -
hollyth
I used canned squash instead of pumpkin and added about a Tbs of fresh ginger. The recipe is easily doubled. It turned out very ‘Tasty’
2018-09-05T16:56:55Z Helpful (4) -
swindy
The garlic flavor is kind of heavy.
2019-02-18T19:39:43Z Helpful (2) -
walkersky
The garlic was a bit too strong. Is advise to use one clove instead of two. I also added more pumpkin because I couldn’t really taste it with the suggested amount.
2019-06-02T00:40:09Z Helpful (1)
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