Easy Creamy Pumpkin Hummus

Are you a hummus fan? If you haven’t tried it, I highly recommend Easy, Creamy Pumpkin Hummus!

This post contains affiliate links from which I can earn a commision, at no cost to you. Visit my full disclosure page here.

Hummus Nutrition

Hummus is full of protein and fiber. This versatile Middle Eastern dish is nutrient dense and has a low glycemic index. This means that it’s relatively low in calories compared to its nutrition and the natural sugars are absorbed slowly preventing a spike in blood sugar.

Regularly eating hummus aids digestion, reduces appetite, benefits cholesterol levels, and can help prevent heart disease and some forms of cancer! Incorporating pumpkin into your hummus adds a big boost of Vitamin A to your diet. That’s quite a feat for a savory dip.

I eat hummus at least a few times a week. It’s been an important and helpful part of my weight loss journey. (Read How I Lost 25 Pounds here!)

It’s important to mention that if you have severe allergies to peas, lentils, hazelnuts, sesame seeds or peanuts, you may want to avoid traditional hummus.

Versatile Hummus

My favorite way to eat hummus is as a dip. My top picks for dipping are carrots, pepper strips and Trader Joe’s Organic Blue Tortilla Chips. (These chips are not only delicious, but organic corn means you aren’t getting Bayer/Monsanto RoundUp Ready GMO corn that has been deluged with cancer causing glyphosate.)

I finally tried spreading it on a sandwich instead of mayo, and wow, did it add flavor as well as creaminess. Hummus can also be used in salad dressings, deviled eggs, rice and pasta dishes, in or on burgers, in sauces and more.

Hummus is easy to make with a food processor. It takes a bit longer with a blender, but it’s still worth the effort.

Try my recipes for Pesto, Rosemary Olive Oil or Asian Snow Pea Pasta Salad.

Classic Hummus

If you’re not a fan of pumpkin, here’s the recipe my daughter and I have been using for regular hummus!

Classic Hummus Recipe from Give Me Some Oven.

Easy, Creamy Pumpkin Hummus Recipe

Ingredients

Quality ingredients make for the best hummus: Fresh garlic, lemon juice and good Extra Virgin Olive Oil. All the ingredients you need should be readily available at your local grocery store. Even Tahini, a nut butter made from sesame seeds, is carried by most grocers now.

• 

• 

• 

• 1 15.5 oz can Chickpeas, rinsed and drained or 1.5 c. soaked, cooked, dry Chickpeas.
• 1 c. Pumpkin Puree (Not Pie Filling)
• 2 T. Tahini
• 2 T. EVOO, plus extra for drizzling (optional)
• 2 T. Lemon Juice, preferably fresh squeezed
• 2 cloves Garlic, peeled
• 1 t. cumin
• 1/2 t. salt (I doubled the salt since I was using home grown, roasted pumpkin instead of canned)
• 1/4 t. dried turmeric
• Pinch of Cayenne, Smoked Paprika, Chili Powder or Curry, optional
• 2 T. Pepitas (Roasted Pumpkin Seeds without the Shells) for Garnish, optional

Easy, Creamy Pumpkin Hummus Instructions

• 

• 

• 

Put all ingredients, except chickpeas, in the food processor. Pulse to combine. Scrape down sides, add chickpeas. Pulse to chop and combine. Scrape down sides. Turn food processor on and let it run up to 4 minutes, scraping down as needed. Taste. Add more seasonings if desired. Transfer to serving or storage container. Drizzle with EVOO and a pinch or two of additional spice.

That’s it. So easy!

Making your own hummus won’t save you money immediately because tahini and good EVOO are fairly expensive. But making it regularly will reduce the cost per batch to make it more frugal.

Once you’ve mastered home made hummus, you can get even more creative using red beets, avocado, olives or even change up the chickpeas with different types of beans! Your only limited by your imagination.

What’s your favorite healthy snack? Please share in the comments.

For more healthy, sustainable and frugal ideas, please subscribe to my weekly newsletter!