Easy Pumpkin Hummus Recipe

Easy Pumpkin Hummus Recipe

It’s November and I’ve capped the month with this easy pumpkin hummus recipe, only the latest in the pumpkin craze that was the entire month of October!

We’ve already covered the traditional pumpkin favorites like crustless pumpkin pie and pumpkin bread in my 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 Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Pie Donuts and now, Pumpkin Hummus!

This recipe is so easy 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, or just lick the bowl!

This recipe is so easy you'll wonder why you didn't dive first into the pumpkin hummus bowl earlier.
Easy Pumpkin Hummus Recipe

Easy Pumpkin Hummus Recipe

Yield: 1 cup
Prep Time: 5 minutes
Total Time: 5 minutes

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 sunflower seeds, hulled
  • ½ teaspoon coarse sea salt
  • ¼ teaspoon minced garlic
  • allspice to sprinkle on top
  • chips or crackers 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, in the bowl of a large food processor. Purée until smooth. Spoon into a serving bowl and sprinkle allspice on top. Serve with gluten-free chips or crackers.

See? Wasn't that easy?

vegan gluten free pumpkin hummus

 

Leave a Reply

Your email address will not be published. Required fields are marked *

6 thoughts on “Easy Pumpkin Hummus Recipe

  1. Pingback: Gluten Free Label Reading 101 - gluten free tips and tricks - gfJules

  2. 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.

  3. 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 :)

  4. 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!