Are you looking for a more exciting, autumn approved hummus alternative? Then you found the right blog post! I will be showing you how to make the most comforting, delicious pumpkin hummus for the cozy season!
Pumpkin Time is finally here
Autumn is pumpkin time, which means I am currently making pumpkin recipes in all shapes and forms. What I love about pumpkin is that you can make sweet, but also savory recipes with it. There are also so many different kinds of pumpkin. So there are really so many options to make delicious things with them. I always try to experiment with different dishes adding pumpkin to them.
In my new pumpkin hummus recipe Hokaido meets chick peas in a sweet duet! The idea of making this vegan hummus came to my mind when a good friend who is literally addicted came to visit me for a weekend brunch. I wanted to make something special for her that also reflected the current season, so the quest of making pumpkin hummus was born.
You can use this pumpkin hummus in a lot of different ways. You can either snack it with some nacho chips as a dip, use it as a spread for your favourite crunchy bread, turn it into a salad dressing or use it as a base for burgers. No matter how you use this pumpkin hummus it will definitely bring color onto your plate and add some exciting new flavor to your dish.
I love this recipe because it is so easy to make and you really don’t need a lot of ingredients to make it. This recipe is totally vegan and also paleo approved. It will give you plant-based protein from the chick peas and complex carbs from the pumpkin. The dish contains healthy fats from the tahini paste and provides you with a lot of nutrients.
Pumpkin meets chick peas
So lets get into the recipe for this pumpkin hummus:
Pumpkin meets chick peas in a sweet duet!
- 220 g pumpkin (Hokaido)
- 220 g chick peas (from the can)
- 2 tbsp water
- 2 tbsp olive oil
- 3 tbsp Tahini (sesame paste)
- 2 cloves of garlic
- 1/2 tsp Cumin grounded
- 1 tsp salt
- 1/4 tsp red pepper grounded
- 1 tbsp pumpkin seeds chopped
- 1 tbsp chopped cilantro
- 1 tsp sesame seeds
Boil the pumpkin until done.
Rinse the chick peas and put them together with the pumpkin, water, olive oil, garlic, tahini and spices into a blender.
Blend until you have a smooth texture.
Transfer into a bowl and sprinkle with cilantro, pumpkin seeds and sesame seeds.
More Pumpkin Recipes
Here is a list of my other super delicious pumpkin recipes you should try:
- Easy Latte with pumpkin spice
- Comforting Pumpkin Porridge
- Low Carb Pumpkin Lasagne (German recipe)
- Pumpkin Pancakes
By the way you can sign up for my free Clean & Lean E-Book filled with 35 delicious fitness recipes!
Did you make this recipe?
Did you make this recipe?
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