Pumpkin Hummus without Tahini
Kelly Jensen
This pumpkin hummus without tahini recipe is tasty and savory, creamy and light. A great way to use canned pumpkin and turn it into a delicious and hearty snack!
Prep Time 5 minutes mins
Cook Time 30 minutes mins
Total Time 35 minutes mins
Course Appetizer, Dip, Snack
Cuisine American, Mediterranean
Servings 6 servings
Calories 64 kcal
1 cup pumpkin puree 1 tablespoon olive oil 1 14 ounce can No-Salt-Added Chickpeas use no salt added, and include the canning liquid 1/2 teaspoon Sea Salt 1/2 teaspoon pumpkin pie spice 1 lemon juiced 1/2 teaspoon smoked paprika
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Add all ingredients to a food processor or high speed blender.
Pulse on low and increase speed. Blend until hummus is a smooth consistency. Serve with crudite, pita chips, or as a spread on a sandwich or wrap.
Calories: 64 kcal Carbohydrates: 6 g Protein: 1 g Fat: 5 g Saturated Fat: 1 g Sodium: 197 mg Potassium: 120 mg Fiber: 2 g Sugar: 2 g Vitamin A: 6441 IU Vitamin C: 12 mg Calcium: 19 mg Iron: 1 mg
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