Prep Time: 10 minutes Yield: 2 ½ cups Difficulty: Easy
Vegan, Gluten-free, Vegetarian, Dairy-Free
Special Equipment: Food processor
1 small garlic clove
1 can (19fl oz/540ml) chickpeas, drained but reserve the liquid
3/4 cup pumpkin purée
1/2 teaspoon sea salt
1 1/4 teaspoons ground cumin
2 tablespoons fresh lemon juice
1 teaspoon maple syrup
1 tablespoon olive oil
pinch ground cayenne pepper (optional)
1. Peel garlic and place in food processor. Process until finely chopped.
2. Drain the chickpeas and reserve the liquid. Add remaining ingredients to the processor and blend until combined.
To thin out the hummus add some of the reserved liquid from the chickpeas, one teaspoon at a time until the desired consistency is reached.
3. Scoop into a dish, drizzle with olive oil and if desired, sprinkle with paprika and toasted pine nuts.
4. Serve with raw vegetables, crackers, or pita. Store in refrigerator for up to 5 days.
make sure you use pure pumpkin puree and not pumpkin pie filling
feel free to increase the garlic clove to 2 if you like it garlicky
About Rosie's Kitchen
Rosie Coelho is a Food Enthusiast. Soul Nourisher. Cook. Baker. Kitchen Dancer and Certified Culinary Nutrition Expert. Rosie loves to inspire people to connect with themselves and loved ones through food.
Easy Pumpkin Hummus
A seasonal twist on a classic dip. Hummus is quick and easy - and making your own will ensure a preservative and additive-free snack. Nutrient-rich, this dip is high in Vitamin A (supportive of eye health), antioxidants, and a good source of fiber. Eat as a snack with raw veggies, crackers or pita bread. Or use as a spread in wraps or sandwiches.