Pumpkin Hummus

Pumpkin Hummus I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Pumpkin Hummus

This pumpkin hummus with fresh parsley and sesame seeds is the perfect fall snack. It's super delicious, packed with protein, and really easy to make!

 #Pumpkin #Hummus

Prep Time: 5 mins
Total Time: 5 mins
Servings: servings
Calories: 53kcal

Ingredients

• For the pumpkin hummus:
• 2 cups canned chickpeas, drained
• 1 cup pumpkin puree
• 1 large clove of garlic
• 1 tablespoon tahini
• 1 teaspoon Italian seasoning
• To serve:
• 1 handful fresh parsley, chopped
• 1 teaspoon sesame seeds (regular and black)
• red pepper flakes
• 1 teaspoon olive oil
• sesame crackers

Instructions

1. Put all ingredients in a food processor and process until smooth.
2. Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.

Notes

• I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. I usually make them in my Instant Pot.
• I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
• You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
• I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.

Nutrition

Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 4mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 190.6% | Vitamin C: 3.1% | Calcium: 2.9% | Iron: 6.7%