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5 from 1 vote

Pumpkin Hummus

Hummus is an integral part of Middle Eastern cuisine; it’s basically made with chickpeas as the base ingredient and is loaded with flavorful spices. Here, to give it a touch of fall I’ve added roasted pumpkin puree to make it extra creamy, rich, and even more amazingly delicious. Hummus is traditionally served with pita bread making it a complete meal by itself; however, you can use it as a dip.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: Indian
Keyword: pumpkin hummus
Servings: 8 servings
Calories: 153kcal

Ingredients

  • 1 cup roasted pumpkin puree
  • 1 cup cooked chickpeas or chickpeas
  • 4 tablespoons Tahini
  • 2 tablespoons lime juice
  • 5 peeled garlic cloves
  • 1/2 teaspoon salt
  • ½ teaspoon cumin powder
  • 1 teaspoon red paprika
  • ¼ cup olive oil

For Garnishing

  • Roasted Pumpkin seeds
  • Olive oil
  • Red paprika
  • Black and white sesame seeds and chopped cilantro

Instructions

  • Add all the ingredients into a food processor and blitz everything until smooth.
  • Transfer it into a bowl and garnish it with roasted pumpkin seeds, paprika, chopped cilantro, sesame seeds, and a splash of olive oil.

Notes

• You can store Pumpkin Hummus in an airtight container for 4-5 days in the refrigerator or around 3 months in the freezer.

Nutrition

Serving: 1serving | Calories: 153kcal | Carbohydrates: 11g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 152mg | Potassium: 177mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4903IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg