Did you know that pumpkins can sit on your counter for up to 6 months whole, meaning you can enjoy it year-round if you have one saved up? This versatile pumpkin hummus recipe is perfect for leftovers. The hummus tastes very reminiscent of pumpkin pie filling – just not overly sweet – and boasts a lot more nutrients than the sugary-laden filling. Actually, let’s not even compare. Try this recipe and see for yourself. I like to eat it as a snack with sliced fruit, spread on toast, or even mixed into a morning bowl of oats. If you’re up for it, you can incorporate the mixture into a non-conventional pumpkin pie recipe.
Ingredients
14 oz. cooked chickpeas (1 can)
About 3/4 the amount of the chickpeas of pureed pumpkin (10.5 oz)
2 tsp molasses
2 tbsp lemon juice
1 tsp salt
Pumpkin pie spice + cinnamon to taste
Sweetener to taste (you can use maple syrup, sugar, brown sugar, stevia… what have you)
Almond oil*
Directions
1. Put all the ingredients in the food processor except for the almond oil. I like to blend the chickpeas first though so that it comes out with a much smoother consistency.
2. Once everything is blended smoothly, you add in the almond oil little by little until you’ve reached the consistency you like. If you decide not to add the almond oil, it will come out much drier and not as full of flavor. So I do recommend not ousting the oil.
*If you don’t have almond oil, you can use safflower oil or some other oil that won’t take away from the dessert flavor of this recipe. I don’t recommend using olive oil as a replacement because it will be unpleasantly noticeable.
Did you know that pumpkin is fruit? More facts on pumpkin from the Behind Foods newsletter.
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Author: Katharina Knoll: Photo and story originally published here.
