Creamy Pumpkin Hummus is definitely the perfect Fall appetizer. Great served with chips or veggies. Vegan, Vegetarian, and Gluten Free
Hummus has always been one of my go to snacks. Therefore I felt like I needed to add this Creamy Pumpkin Hummus to the mix. While you can find it readily available almost anywhere I’ve never tried it with pumpkin.
Of course, flavors and brands vary from store to store and nothing….and I mean nothing beats a bowl of homemade hummus. So I definitely recommend making it yourself if you’ve never tried.
So with this being the first official day of Fall it just seemed like I needed to share some kind of Pumpkin something.
It’s like the pumpkin fairy expects it or something. Since you can go to almost any store now and see the big bin of pumpkins. That so confirms it all for me. And we can’t be disappointing them fairies now can we?
This time of year to me not only means pumpkin hummus, spice, muffins and everything in between..but also of the up most importance is the pumpkin painting!!
Do you guys to prefer to paint pumpkins or carve them? I’m into the painting since all that lovely artwork lasts a lot longer than the carving. Well at least my husband appreciates my pumpkin painting talent somewhat.
Okay, Maybe I’m somewhat of an amateur but I really enjoy it. And one year I even did a Carolina Panther Pumpkin for my daughter Samantha. You’d a thought for sure it was Christmas already as proud as she was to display that in her yard.
Yeah, I tend to get a little carried away around the Holidays. Just want the “Fam” to all enjoy themselves 🙂
So why not get a couple extra pumpkins this year. Some for painting and others for the all important pumpkin hummus.
- 1 can or box Garbanzo beans drained and rinsed(11-14 ounce)
- 1 cup pumpkin puree
- 2 tbsp. coconut oil
- 2 tbsp. almond butter
- ¾ tsp. cinnamon
- 3 tbsp. water
- ¼ cup fresh lemon juice
- 2 cloves garlic chopped
- optional: pumpkin seeds
- Put all of the above ingredients in the food processer and pulse until smooth.
- Store in airtight container in the fridge for up to a week.