Pumpkin Hummus

Happy Friday everyone, it’s time for a recipe! With all of the football games on this weekend (not that I watch football) there’s bound to be some tailgate food around. Why not make a delicious dip and spread that also happens to be full of protein, fiber, and your favorite Autumn food…pumpkin!

Hummus is one of those things that can intimidate people while others have it as a staple in their fridge. Making your own hummus means you get to be creative and spend less money. Many hummus recipes will call for an ingredient called tahini (tahini is ground up sesame seeds if you were curious). Tahini can be a bit expensive and I don’t use it in any other recipes right now which means I might waste it and I hate wasting food. So instead of tahini, I add substitutions like a nut butter, a fruit or veggie, or plain Greek yogurt.

I used an immersion blender for blending my hummus today, but you can also use a food processor or blender as well. Or if you have kids/grandkids who want to get involved in the kitchen, hand them a potato masher or a large fork and let them have at it.

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Pumpkin Hummus

Ingredients:

  • 1 can chicken peas, low sodium (drained and rinsed)
  • 1/2 cup canned, pureed pumpkin
  • 1 teaspoon brown sugar
  • 1/2 tsp pumpkin pie spice

Directions: Mix all ingredients in a food processor, blender, with an immersion blender or potato masher. Enjoy with graham crackers, pears, apples, or just with a spoon. You can keep it in the fridge for 5-7 days, or just watch for mold 😉

Cheers!

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