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Creamy Pumpkin Hummus

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer, Dessert
Cuisine: American, Mediterranean
Keyword: garbanzo beans, hummus, pumpkin
Servings: 6 people
Calories: 150kcal
Author: Elena Merklin
Cost: $2.5

Equipment

  • Blender or food processor

Ingredients

  • 1 (15 ounces) 1 (15 ounces) can garbanzo beans
  • 1 (15 ounces) can pumpkin puree, unsweetened
  • ¼ cup tahini paste
  • 1 Tbsp olive oil
  • 3 Tbsp water
  • 2 Tbsp lemon juice
  • ¼ cup dark maple syrup
  • ½ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ tsp nutmeg
  • For the topping:
  • ¼ cup sunflower seeds (or pumpkin seeds), toasted unsalted

Instructions

  • First, prepare the garbanzo beans. Drain the liquid from the can and rinse them well. Try to remove white soft shells that surround the beans. This will help butter to become silky and softer. 
  • Next, transfer garbanzo beans to a medium-sized pot. Cover with an extra two inches of water and bring them to boil. Reduce the heat and simmer on low heat for 10 minutes.
  • Remove garbanzo beans from the heat, drain the water and rinse them under the cold water for a few minutes.
  • Add all the ingredients, including cooled garbanzo beans, to a blender and process until smooth. It might take several blends to achieve the creamy consistency. Use a wooden spatula to scrape down the sides of the blender or food processor.
  • Place hummus in a bowl and drizzle with olive oil. Serve and enjoy the season!

Nutrition

Serving: 1person | Calories: 150kcal | Carbohydrates: 27g | Protein: 4g | Fat: 3g | Fiber: 5g | Sugar: 12g