Description
An easy pumpkin hummus recipe to satisfy your fall cravings. Pumpkin puree keeps this recipe quick, convenient, and delicious!
Ingredients
Units
Scale
- 2 cups cooked chickpeas (cook from scratch for extra thriftiness)
- 1 1/4 cup pumpkin puree (unsweetened)
- 1/4 cup + 2 – 5 tbsp aquafaba (chickpea brine, alternatively use water)
- 1/4 cup tahini
- 1/2 tbsp lemon juice
- 1/2 tbsp white vinegar
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1 small clove of garlic, optional (or 1/4 tsp garlic powder)
- 1 tbsp olive oil, optional (or more as desired)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add all the ingredients to your food processor or blender. If using aquafaba (the brine in the can of chickpeas) use ¼ cup to start. Alternatively, use cold water.
- As the hummus blends, stream in either more aquafaba, water, or olive oil 1 tbsp at a time until a smooth consistency is reached. If you can’t stream the liquid in while your machine is running just stop the machine and add more liquid a little at a time.
- Taste and adjust the flavour to your preference. Add more lemon juice or vinegar for bite, salt, garlic, nutmeg, or other spices for boosted flavour.
- Stores well in a sealed container in the fridge for up to 1 week. Try it as part of our Festive Whole Roasted Cauliflower Main Dish (video below)!
Notes
Approximate Cost: CAD $2.60 using chickpeas cooked from scratch and $3.73 using canned chickpeas.
- Category: Sauces & Dips
- Method: Food Processor, Blender
- Cuisine: Middle Eastern Inspired