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EASY PUMPKIN HUMMUS

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

I wish summer would stay a bit longer. But fall also means delicious pumpkin recipes, so we gotta concentrate on the good things, right? And this pumpkin hummus is definitely one of them!

I love hummus in general, but this pumpkin hummus is a real treat!

EASY PUMPKIN HUMMUS – WHAT YOU’LL NEED:

This pumpkin hummus really couldn’t be much easier to make. You need only five ingredients:

  • cooked chickpeas
  • pumpkin puree
  • garlic
  • tahini
  • Italian seasoning

As always, you can find the full ingredient list and detailed recipe instructions in a separate recipe box at the end of this post.

HOW TO MAKE PUMPKIN HUMMUS:

STEP 1: Either use store-bought pumpkin puree for this recipe or make your own. If you want to make your own, place cooked pumpkin cubes in a food processor and pulse until smooth. I like to prepare them in my Instant Pot.

cooked pumpkin cubes in a food processor on a marble counter top
pumpkin puree in a food processor on a marble counter top

STEP 2: Then make the pumpkin hummus: Again, put all ingredients in a food processor and process until smooth. I prefer using a small food processor over a high speed blender for hummus.

ingredients for pumpkin hummus (chickpeas, pumpkin puree, garlic, tahini, and Italian herbs) in a food processor before blending
pumpkin hummus in a food processor on a marble counter top after blending

STEP 3: Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil.

WHAT TO EAT PUMPKIN HUMMUS WITH:

This easy hummus with pumpkin is super versatile. I love making it for parties and family get-togethers in the fall.

You can eat it with:

  • Crackers (I like whole wheat crackers with sesame)
  • Veggie sticks (carrots, cucumber, celery, or kohlrabi)
  • Grilled vegetables (zucchini, bell pepper, and carrots for example)
  • Freshly baked bread
  • Wraps
  • Pita chips
  • Falafel

I love hummus the whole year round! For more delicious flavors, check out this roundup of 20 amazing hummus recipes.

RECIPE NOTES:

  • I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. Usually, I 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.
pumpkin hummus with fresh parsley on top in a blue and white bowl with sesame crackers on the side

HUMMUS – FAQS:

CAN YOU FREEZE HUMMUS?

Maybe you’ve got a lot of hummus and can’t finish it. Good news! Freezing hummus is absolutely no problem! You can freeze it for up to 6 months.

Just freeze your hummus in an air-tight container. Either in a big one or several smaller containers for individual servings. Because the hummus will expand when it freezes, don’t fill it all the way to the top.

When you want to eat it your hummus, simply take it out of the freezer and thaw it in the refrigerator overnight.

You will probably notice some liquid on top. Don’t worry, this is normal as the hummus separates a bit when being frozen. Just stir it with a spoon and serve it as you would fresh hummus.

You might want to add some more spices, garlic, or red pepper flakes on top. And it’s also great with some fresh herbs such as parsley and sesame seeds. Or maybe even with a bit of olive oil.

CAN YOU MAKE HUMMUS WITHOUT TAHINI?

Traditional recipes usually call for tahini, a sesame seed paste. I love its nutty flavor. Besides, it’s super healthy and packed with nutrients. It’s for example one of the best calcium sources out there.

However, tahini also has a touch of bitterness, so some people (especially kids) aren’t the biggest fans of it.

But the fact that you don’t like tahini doesn’t mean you can’t enjoy hummus. You can easily leave it out! Maybe you even got a sesame allergy and can’t eat regular hummus at all.

Leaving out the tahini will change the flavor a  bit, but it will still be super delicious and nutritious!

EASY PUMPKIN HUMMUS

Course: Dip, Sides, SnacksCuisine: American, Arabian
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

53

kcal

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!

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

Directions

  • Put all ingredients in a food processor and process until smooth.
  • 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.

This recipe was created by veganheaven read the full article here

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