When fall rolls around each year, we all inevitably look for tasty pumpkin recipes. What’s new, what worked last year, did I bookmark that recipe? Where did I put that Pumpkin Pie Spice recipe? Before we know it, Thanksgiving is upon us and the pumpkin frenzy is all over. The great news about this easy Savory Pumpkin Hummus recipe is that it can be enjoyed year round. It’s not reliant on pumpkin season, as you can use fresh or canned pumpkin. The garlic and rosemary round out the pumpkin and hummus perfectly as a savory pumpkin recipe.
Is Pumpkin Hummus good for you?
Hummus is made with Chickpeas (also called Garbanzo Beans) which is high in protein, fibre, folate, vitamin B, and iron. Pumpkin is high in vitamin C, potassium, fibre and antioxidants. This alone should make you want to make this recipe. Keep in mind that homemade Hummus can be different from store-bough hummus. Read the labels, as they might have added sugar and lots of oil. This is a healthy wholesome vegan appetizer.
Canned Pumpkin or Fresh Pumpkin?
You can easily modify this recipe for either. Here in Australia, they don’t sell canned pumpkin puree, so you have to make it from scratch. The good news that it’s easy to do. I just cubed pumpkin and boiled it in water for about 15 minutes until it was soft. Then you strain it and you’re ready to use. You want about 1 – 1 ½ cups of pureed pumpkin. Alternatively you can roast the pumpkin and garlic in the oven for a richer flavor. But that all takes time, you might need to plan ahead. In North America, it’s easy to buy canned pumpkin, so this Pumpkin Hummus recipe will be made in minutes.
Hummus in a Food Processor or Blender?
This recipe below is based on a food processor, but we recently moved and I couldn’t find my food processor. It was in some random box that we haven’t unpacked yet, so I used a blender. There is a small difference from using a blender vs a food processor and that’s the consistency. Blender Hummus turns out more fluffier and lighter than hummus made in a food processor. However, you need to make a slight modification when using a blender. Blending requires more liquid, you don’t want it too watery. If you follow the recipe below, and slowly add 1 tablespoon of water at a time until you get the consistency you are happy with. While blending, I also shook the blender to get it moving. As this recipe doesn’t use tahini, a blender blends the sesame seeds, instead of buying tahini. I always have sesame seeds in the pantry, but never tahini!
What to serve with Pumpkin Hummus
This is a savory pumpkin hummus recipe, and it goes perfect with Pita bread or flat breads. You can spread it on your next sandwich, or just use it was a dip. The usual dip suspects go perfectly; such as carrot sticks, celery, cucumber, crackers, rice crackers, pita chips and more.
It’s so easy to make this Savory Pumpkin Hummus recipe, you’ll wonder why you ever bought it in a store. Wow your guests and family by telling them you made Pumpkin Hummus from scratch. Just don’t tell them how easy it was! Bon Appetit! Приятного аппетита!
Savory Pumpkin Hummus
- 1 15 oz can of chick peas drained
- 1 can pumpkin puree (not canned pumpkin pie)
- ¼ cup water
- 1 tablespoon olive oil extra virgin
- 1 teaspoon salt
- 3 cloves garlic peeled
- 2 tablespoons fresh rosemary or 1 tablespoon of dry rosemary
- 2 tablespoons lemon juice
- 3 tablespoons sesame seeds
Place all the ingredients in a food processor or blender. Process until combined.
Garnish with pumpkin seeds (pepitas) and sesame seeds. Keep refrigerated for up to 5 days.
If using a blender, add extra water one tablespoon at a time, until it processes to desired consistency. If making your own pumpkin puree from scratch, you need about 1 - 1 ½ cups of pureed pumpkin for this recipe, and it will take longer than 5 minutes!