I will admit it; I am not a huge fan of pumpkin, but I am a giant fan of hummus. Knowing that the pumpkin everything season is upon us, and I just happened to have some pureed pumpkin in my freezer from last year, I decided to make some pumpkin hummus because, hey, maybe I could learn to like pumpkin if I married it to one of my favorite foods.
This pumpkin hummus took me a minute to get right. first, it was too thick and would have made awesome pumpkin falafels, but I was trying to make hummus and so it just wasn’t the right consistency. I also wanted it to taste like pumpkin but not be over-powering, as I wasn’t sure I would even like it. Let me just say, I loved it! I think this may be one way I can enjoy antioxidant rich pumpkin!
Through trial and error, I learned that in order to get the right consistency, you need to peel off the membrane on each chickpea. This is a time consuming process and honestly, was quite tedious. I peeled them off one by one and then I decided to check and see if there is an easier way online. Sure enough, America’s Test Kitchen has a great video for peeling the membrane away. (Wish I would have seen this first!)
When you are done with your pumpkin hummus, you can garnish it with a little bit of palm oil (make sure it is sustainably sourced!) and paprika!
Pumpkin Hummus
- 1 Can Chickpeas, peeled
- ½ cup Tahini
- ¼ cup Pumpkin Puree
- ½ cup Olive Oil
- ¼ cup Lemon Juice
- 1 Large Clove of Garlic
- Pinch of Salt
- Pinch of White Pepper
- A few Tablespoons of water
- Place all ingredients into a food processor and pulse until a paste with the consistency of frosting. If it is too thick, add a tablespoon of water at a time.
You can get Tahini, which is ground sesame on Amazon or at health foods stores.
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