Vegan Pumpkin Hummus
Hello & Happy Wenedays!!
Growing up hummus was never a thing. I think I had seen it on a salad bar before, but their appearance always creeped me out lol. I alway thought, what the heck is that?
It really wasn’t until years later in circa 2002 that I discovered the glory of hummus and connected the dots that it’s comprised of chickpeas!
In those times there was Sabra and maybe one other brand and that was it. Slim pickings! Today there are countless brands and hummus is taking on modern flavor profiles that I’ve never seen done before.
In an effort to explore more concepts with minimal ingredients and express my ongoing love for pumpkin, I decided to give Pumpkin Hummus a go and all I can say is.
Two thumbs up!
What I love about this recipe is the simplicity in the steps and ingredients, it’s high protein content, it’s filling, is the essence of fall, can be paired with whatever you like, similar to pumpkin pie filling but thicker and an all around game changing concept!
If you think hummus is hummus or simply love pumpkin you have to try this 7 ingredient Pumpkin hummus!
Why this recipe rocks:
Can be made with a quickness
Can easily be made in bulk
Can be enjoyed with fresh fruit
Eat Drink Shrink
Yields 2 cups
5 minPrep Time
5 minTotal Time
- 1 can Chickpeas, Low-Sodium
- 1.2 cup Canned Pumpkin not pie filling
- 1/4 C Pure Maple Syrup
- 1 1/2 tsp Pumpkin Pie Spice
- 1 tsp cinnamon
- 2 tbsp Oil any neutral oil with little added flavor will do
- 1 tsp sea salt
- 1 tsp cinnamon
- In a food processor or high speed blender, puree everything but the oil. drizzle in oil, puree again until combined.
- Let the hummus chill in the fridge until ready to serve. Top with a pinch of cinnamon. Store in the fridge for up to 3-5 days and serve with apples, cinnamon tortillas or cookies
You can top with candied pecans and a drizzle of date caramel!