Savory Pumpkin Hummus
Prep Time10 mins
Total Time10 mins
- 15 oz pumpkin puree
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 lemon (juiced)
- 2 cloves garlic (minced)
- 3/4 teaspoon salt
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon ground coriander
- 15 oz can of chickpeas ( * reserve liquid)
- liquid from can of chickpeas I used roughly 1/3 cup
In the base of a 7 cup food processor fitted with a steel blade, combine the pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin, coriander and 1/4 cup of chickpea liquid. Process for one minute.
Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 3 months.
Serving: 0.25cup | Calories: 114kcal | Carbohydrates: 13g | Protein: 4g | Fat: 5g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 151mg | Potassium: 197mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5525IU | Vitamin C: 2.6mg | Calcium: 35mg | Iron: 1.9mg