5 Minute Pumpkin Hummus Recipe
Everyone goes wild when it's PSL season, but I took it up a notch by bringing those flavors to pumpkin hummus. This recipe is quick and easy, and you can easily be enjoying this cool-weather hummus in less than 5 minutes! With just a handful of easy-to-find ingredients, nothing is coming between you and this dreamy fall hummus.
Servings: 8 servings
Ingredients
- 1 15-oz can pumpkin puree not pumpkin pie mix, 425 g,
- 1 15-oz can chickpeas drained and rinsed – reserve chickpea juice, 425 g,
- 3 Tbsp extra virgin olive oil 45 mL
- 3 Tbsp tahini 45 mL
- 2 Tbsp lemon juice 30 mL
- 1 clove garlic
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Blend: Blitz all ingredients until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
- Serve: For best texture, let cool in the fridge for an hour before eating.
Video
Notes
Dried chickpeas work well in this recipe, just soak and cook the chickpeas yourself (learn how to cook chickpeas here). Cook the chickpeas a bit longer than usual, until they become very soft (borderline mushy). This will give you the creamiest hummus!
Storage: You can keep this hummus in the fridge for up to 4 days in an airtight container. Enjoy cold!
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 14.7g | Protein: 3.7g | Fat: 8.8g | Saturated Fat: 1.2g | Cholesterol: 0mg | Sodium: 360mg | Potassium: 119mg | Fiber: 3.1g | Sugar: 2.2g | Calcium: 48mg | Iron: 1mg
