Pumpkin Hummus Recipe
Pumpkin Hummus
Watch the step-by-step video here.
A fun & festive twist on traditional hummus, this pumpkin hummus uses cannellini beans in place of garbanzo beans (which make for a super creamy hummus) and canned pumpkin puree for a warm, nutrient rich, autumn addition.
Serve this with your favorite veggies, spread on top of a sammie, or pile some inside of a hard-boiled egg as a protein rich replacement for the the yolks.
PS – this is my favorite 4-cup mini food processor that I refer to in the video. I find myself using it often.
Clean & Delicious Pumpkin Hummus
Yield: 1.5 cups (6 servings)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 2 cloves chopped garlic
- 1 (15-ounce) canned cannellini beans
- 2 tbsp. lemon juice
- 1 tbsp. tahini
- 1 tsp. ground cumin
- ¼ tsp. salt
Directions:
Place all ingredients in a food processor and pulse for 30 seconds or until smooth, creamy, and well blended.
Serve with crackers or fresh veggies and enjoy!
Nutrients per 1/4-cup of hummus: Calories: 80; Total Fat: 2.5g; Saturated Fat: 0.3g; Cholesterol: 0mg; Carbohydrate: 11.8g; Dietary Fiber: 4.6g; Sugars: 1.7g; Protein: 3.9g