Summary:
A fun fall-themed hummus dip recipe that's easily made using a food processor. Vegan, low carb. Yields 3 cups of hummus.
INGREDIENTS
- 15 ounce
can chickpeas (garbanzo beans) drained and rinsed - 15 ounce
canned pumpkin puree - 1/4 cup
pumpkin seeds - 2 tablespoons
tahini - 2 tablespoons lemon juice
- 1 tablespoon
olive oil
For the seasonings:
- 1 teaspoon
ground cinnamon - 3/4 teaspoon salt
- 1/2 teaspoon
ground ginger - 1/8 teaspoon
ground cloves
INSTRUCTIONS
Add chickpeas, pumpkin, tahini, lemon juice, and olive oil to a food processor. Puree until smooth. - Add all seasonings to the food processor. Puree again until smooth, pausing once to scrape down the sides of the bowl.
- Transfer the mixture to a lidded container. Stir in pumpkin seeds. Cover and refrigerate until cold.
- For serving, optionally garnish with additional pumpkin seeds and ground paprika, and serve with crackers, baby carrots, or roasted vegetables.
NUTRITION
| Makes 6 Servings |
| Amount Per Serving: |
| Calories 180 (31% from fat) | |
| Total Fat 6g | 10% |
| Saturated Fat 1g | 4% |
| Cholesterol 0mg | 0% |
| Sodium 370mg | 15% |
| Net Carb 14.5g | |
| Total Carb 21g | 7% |
| Dietary Fiber 6.5g | 27% |
| Sugars 3g | |
| Protein 7g |
PHOTOS
NOTES & TIPS
Serving. I suggest pairing with roasted vegetables like cauliflower, or dippers like baby carrots. Recently, I’ve started making ultra low carb flax seed crackers. They are very simple to make, crisp up nicely in the oven, and are the perfect vehicle for hummus.
This looks Delicious!
This was perfect for the holidays! Thank you for posting!
Flavored hummus is a favorite of mine! I have a pumpkin hummus recipe I’ve been devouring the past few days