Can one really ever have too many pumpkin recipes?
We’ve already covered the traditional pumpkin favorites like crustless gluten free pumpkin pie and gluten free Pumpkin Bread in my Gluten Free Thanksgiving e-book and here on my blog, oh and in my newest book, Free for All Cooking (is that enough for you?!), but I’m also enjoying covering some uncharted pumpkin territory lately with recipes like Gluten Free Pumpkin Cornbread, Gluten Free Pumpkin Pancakes and Gluten Free Pumpkin Pie Donuts.
So why not add another with this easy Gluten Free Pumpkin Hummus!
This recipe is so simple, you’ll wonder why you didn’t dive headfirst into the pumpkin hummus bowl earlier. Impress your friends and whip some of this yummy goodness for your next fall get together.
Enjoy with chips or veggies, homemade gluten free baguettes, or just lick the bowl!
Easy Pumpkin Hummus Recipe
Easy Pumpkin Hummus Recipe
Ingredients
- One 15-ounce can chickpeas drained & rinsed (or 2 cups dried chickpeas, boiled)
- 5 Tablespoons pumpkin purée
- ¼ cup roasted red peppers
- 3 Tablespoons lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons roasted sesame seeds OR tahini
- ½ teaspoon coarse sea salt
- ¼ teaspoon minced garlic OR 1/2 - 1 tsp. GF seasoning blend like Clean Monday Meals to taste
- allspice or smoked paprika to sprinkle on top
- chips or crackers or gluten free baguettes for dipping
Instructions
- If using dried chickpeas, add 1 cup chickpeas to 2 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer until the chickpeas are tender — approximately 1 1/2 -2 hours. Drain.
- Combine chickpeas with all other ingredients, save allspice/paprika, in the bowl of a large food processor or in a blender. Purée until smooth. Spoon into a serving bowl and sprinkle allspice or paprika on top. Serve with gluten-free chips, crackers or sliced, toasted gluten free baguettes.
- See? Wasn't that easy?
Video
Enjoy this easy gluten free appetizer anytime!
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Can I use coconut oil instead of butter for quick breads and desserts? If so, do I use the same amount of oil as butter?
Hi Jean, I really love using coconut oil as a shortening substitute. I generally use it in the same proportions, but in fruit quick-breads, you may find that small modifications are necessary.
I also was a little hesitant – but who knew pumpkin and roasted red peppers worked so well together?! Thanks so much for this delicious recipe! I’m addicted to hummus (but this is the first time I made my own) and this is another way to eat some more of it
I was a little hesitant to try this, but I **loved** it! My husband and I gobbled it up! The roasted red peppers makes it out of this world! Thanks for a great recipe!
That’s fantastic Sharon! Wasn’t it easy too? The best recipes are both delicious and easy!!