Pumpkin Hummus Recipe

pumpkin hummus on a plate with crackers and cornbread

This pumpkin hummus recipe is a dose of sweet and savory. This vegan dish uses canned pumpkin, chickpeas, olive oil, and honey and is the perfect complement to any spread. Like it sweet? Add in pumpkin pie spice.

Course Side Dish

Cuisine American

Keyword pumpkin hummus, pumpkin hummus recipe

Prep Time 10

Total Time 10

Servings servings

Calories 69kcal

Author Brandi Crawford

Equipment

Food Processor

Ingredients

1/2 cup pureed pumpkin
15 oz canned chickpeas (garbanzo beans) drained
1 1/2 tablespoon olive oil
1 teaspoon Tony Chachere's Lite Creole Seasoning
1 teaspoon garlic powder
1 tablespoon honey
paprika optional garnish

Instructions

Add all of the ingredients to a blender or food processer (exclude the paprika if planning to garnish).
Blend until combined. If you want to thin out the hummus, you can add water. Start with a teaspoon and add more as needed. I find that I don't need any and the texture suits my liking.
Serve.

Nutrition

Serving: 1serving | Calories: 69kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g