Pumpkin Seed Hummus
A quick 10-minute pumpkin seed dip filled with nutrient-dense pumpkin puree, making a delicious savoury dip! An easy appetizer recipe for Thanksgiving, or Friendsgiving! No tahini needed.
Servings: 6 servings
Equipment
- 1 food processor or blender
Ingredients
- 2 cups chickpeas (save a few to top the hummus with!)
- 1 cup pumpkin puree*
- 1 cup pumpkin seeds*
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 tablespoon honey
- 2 tablespoons lemon juice
- 4 cloves garlic
- 1 teaspoon sea salt more to taste
- ½ cup olive oil
- ½ cup cold water
Instructions
- Place all the ingredients into the food processor or high powder blender, start on low speed and turn to high speed until it becomes thick. Turn the machine off, and scrape down the sides. Add ¼ cup to ½ cup cold water if needed. Then blend for another 3-5 minutes until fully creamy.
- Use a spatula to scrape the hummus out of the machine and into a bowl or container. Top with a few chickpeas, pumpkin seeds, a drizzle of olive oil, fresh herbs, and paprika!
Notes
I’ve tested making hummus with a food processor and a high-power blender. I found the high-power blender did work better to make it super duper creamy however, both turned out great. Read more about my insights in the blog post above.
Pumpkin puree: I like to make this recipe with any leftover canned pumpkin puree, if it’s less than 1 cup, even ½ cup that is totally fine! I’ve also made it with leftover sweetened pumpkin pie puree! If this is your case too, omit the honey from this recipe.
Pumpkin seeds: I use green raw pumpkin seeds or pepitas in this recipe. However, roasted and salted pumpkin seeds can be used also, just taste before adding any salt!
How long will hummus with pumpkin seeds last? This hummus will last 4 days in the fridge, be sure to keep it covered or in an airtight container.
Eat with pita bread, corn chips, veggie chips, veggie sticks, have in a wrap, or as part of of a mezze platter!
Nutrition
Calories: 339kcal | Carbohydrates: 24g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 397mg | Potassium: 358mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6540IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 4mg