Description
This Pumpkin Spice Hummus is rich and creamy with spiced flavors of fall!
Ingredients
Units
Scale
To boil:
- 1 15 oz can Garbanzo beans, drained and rinsed
- 1/4 tsp Baking soda
Pumpkin and spices:
- 1 cup Pumpkin, fresh (is best!) or canned
- 3 Tbsp Tahini
- 2 cloves garlic
- 1/2 tsp Cumin powder
- 1/2 tsp Pumpkin spice blend (or a dash of cinnamon, allspice, cloves, and ground ginger – about 1/16 of a tsp each)
- 2–3 Tbsp Cold water
- 1/4–1/2 tsp Salt
- 1/4 tsp Cayenne powder (optional for heat)
Optional garnish
- Pepitas
- Seseme seeds
- Olive oil
Instructions
- If using fresh pumpkin, cut off stem and cut pumpkin in half. Scoop out seeds and stringy guts and discard or set aside if cooking seeds later.
Oven: Pre-heat oven to 350℉. Place both halves of pumpkin on a baking sheet with the flesh facing up. Bake for 45-60 minutes, piercing with a fork to see when pumpkin is tender.
Instant Pot: Place trivet and 1 cup water in the bottom of the Instant Pot. Place one half of the pumpkin, flesh facing up, on top of the trivet. Seal Instant Pot and cook for 18 minutes. Do a quick release of pressure. - Place garbanzo beans and ¼ tsp baking soda in a small pot with water and boil for 10 minutes. This makes the hummus creamier!
- Meanwhile, place all the ingredients under “pumpkin and spices” in the food processor. When the garbanzo beans have boiled for 10 minutes, drain and rinse those and add them to the food processor as well. Process until creamy, about 1 minute, stopping to scrap the sides. Add anything more to-taste.
- Transfer hummus to a bowl and option to garnish with pepitas, a drizzle of olive oil, and/or sesame seeds. Enjoy!
Notes
Pumpkin hummus keeps in the fridge in a well-sealed container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, sides
- Method: Instant Pot or oven, food processor
- Cuisine: American, Middle Eastern