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.
And I say why not start with this Creamy Pumpkin Hummus. The perfect appetizer for your Halloween party<—Miss Boop tried to get into it. Or actually great to serve for any occasion.
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.
Creamy Pumpkin Hummus
Ingredients
- 1 can or box Garbanzo beans drained and rinsed 11-14 ounce
- 1 cup pumpkin puree
- 2 tbsp. coconut oil
- 2 tbsp. almond butter
- 3/4 tsp. cinnamon
- 3 tbsp. water
- 1/4 cup fresh lemon juice
- 2 cloves garlic chopped
- optional: pumpkin seeds
Instructions
- 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.
Notes
Hummus is one of my go-to snacks, and I love the fall spin you gave this! It must be delicious with the pumpkin!
Thanks Marcie! This was my first pumpkin hummus and yes I was pleased with the results 🙂
Can you use something other than almond butter
You could use tahini which is in most hummus or you could try peanut butter! Let me know how it turns out for you 🙂
I am obsessed with all things pumpkin, naturally, since it’s officially fall! But I have NEVER thought about pumpkin hummus. This looks so delicious! I am going to try this this weekend. Thank you for sharing this! And your photography is lovely.
Thanks Tiffany! I hope you enjoy it and it really ended up being pretty good after tweaking it several times 🙂