Hummus is already a super healthy snack option that can be served as a spread or dip with just about anything. To make this plant-based protein snack even healthier, I’m adding fall’s favorite vegetable, pumpkin. It works so well in this dish and adds a subtle orange hue that whispers, “I’m festive” when set out at a gathering. I topped it with my Roasted Pumpkin Seeds which is the perfect sweet and salty compliment to this creamy and savory dip.
Why add pumpkin to hummus? In addition to lending a velvety creaminess, this bright orange gourd is packed with disease-fighting nutrients. It’s high in potassium, it contains fiber and calcium, and it’s a good source of vitamins A and C making it a nutrition powerhouse. Something to keep in mind when Halloween has come and gone.
When fresh pumpkin is not available, canned pumpkin can be a convenient alternative, saving lots of preparation time.
You can dip pita, chips or crunchy vegetables, of course. Or, go the adventurous route and try sliced apples for a truly fall-inspired appetizer.Print
- 1, 15 ounce can of cannellini beans or chickpeas (rinsed, drained, patted dry)
- 1/2 cup pumpkin puree (not sweetened)
- 1/4 cup extra virgin olive oil
- 2 tablespoon maple syrup
- 1–2 cloves garlic
- salt to taste (I used about 3/4 teaspoon)
- Combine all ingredients in a food processor and blend until silky smooth.
- Serve immediately or place in a glass container in the refrigerator and enjoy within 5 days.
- Optional: Top with my Roasted Pumpkin Seed recipe
- Category: snack