Savory Pumpkin Hummus ~ Classic hummus of chickpeas (garbanzo beans), tahini, olive oil, and lemon juice given a fresh twist with pumpkin puree, pepitas, and warming spices. Still your delicious hummus, just with added nutrition and a fun bright color.
Most people are over the pumpkin and fully immersed in the peppermint now, but not me. I ride out the pumpkin craze until after the New Year.
Okay, I rotate between pumpkin and peppermint, if I’m to be fully honest. I will have one more slice of pumpkin pie come Christmas, but I truly love my pumpkin savory. It’s great for you and tastes fantastic when you add the right herbs and spices to it.
No fat or calories were spared for Thanksgiving dinner and none will be spared for Christmas dinner either. But in between and more particularly, after the holidays, I will need to watch them just a wee bit closer. I like that I’ve gone down one pants size recently and I’d like to keep that downward progression.
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When dinner rolls around, and I need to make something for just us versus the blog, I enjoying thumbing through a stack of my magazines for inspiration. And by stack I mean stacks. I think I am on a mission to single handedly try to save the glossies, but I digress. I was at my local Sam’s Club filling a prescription for my daughter when I picked up their Healthy Living Magazine and thumbed through it. I was really impressed with the leftover holiday meal ideas they had.
Being in-between holidays, I wanted to continue trying to eat a bit better. Pumpkin is still on my brain (and maybe, quite possibly because I had a bag of pita chips sitting in my cart), pumpkin hummus sounded like a tasty idea. I knew I could get everything I needed while at Sam’s Club.
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp cumin
- 1/4 tsp coriander
- 1/4-1/2 tsp cayenne pepper; to taste
- 1-15 oz can pumpkin puree
- 2-15 oz cans chickpeas (garbanzo beans)
- 1 garlic clove
- 1/3 cup pepitas; reserving some
- 1 tbsp extra virgin olive oil (more if needed)
- 2 tbsp water (to help thin, if needed)
- 2 tbsp parsley (optional); reserving some
- 1/2 tsp salt +/- to taste
To a high powered blender or a food processor, add everything but the oil, water, pepitas, and parsley.
Puree on medium speed, slowly incorporating the olive oil.
If needed, slowly add the water, until the hummus reaches the desired consistency.
Transfer to a bowl and fold in parsley and pepitas, reserving a few for garnish.
Garnish with the remaining parsley and pepitas.
Serve immediately or cover and chill until ready to be served.
Serve with pita chips and vegetables.
This savory pumpkin hummus will delight any guests you may have over this holiday season, or will simply please your palate if you make it for just yourself. Be sure to check out the Sam’s Club Healthy Living Magazine. What recipe for your holiday leftovers looks great? The casseroles? Muffins? Tell me in the comments below.