I’m pretty sure my skin is going to turn orange any day now. My Homemade Pumpkin Puree is almost too easy to make, so pumpkin puree is weaseling its way into everything. I can’t complain though! With it being the holidays back in the states, and everything here in China staying the same, I can at least make my food be somewhat festive.
Are you guys sick of hummus yet? I’m fully aware that I share a hummus recipe almost every month, but I just can get enough of it! It’s the perfect condiment or spread for so many meals and it’s extremely versatile. So far on this blog I’ve shared Easy Oil-Free Hummus, Avocado Hummus, Oil-Free Edamame Hummus, Beanless Carrot Hummus, 5 Ingredient Oil-Free Tahini-Free Cilantro Lime Hummus, and now Pumpkin Hummus!
Yeesh! You’d think I’d have hummus coming out of my ears by now! Thankfully most other people I know love hummus as well, so I’m often serving it to others and bringing it to parties or get-togethers. Especially when the winter months roll around and the desserts and pies start making an appearance, it’s nice to have a healthy, savory dish to share with others to balance out all the that delicious sugar.
So if you’re in need of a savory dish to bring to a party this holiday season, or if you just want a healthy and savory spread to have on hand in your fridge, this Pumpkin Hummus is just the thing you need. Full of protein from the chickpeas, creaminess from the Homemade Pumpkin Puree, and healthy fats from tahini, this Pumpkin Hummus is a creamy and flavorful way to spice up simple meals, plain vegetables, or a crusty piece of bread. And with that beautiful rich, orange color, it will be a show stopper at your next party!
If you give this recipe a try, I’d love to hear about it! Leave a comment or take a picture and tag #theconscientiouseater on Instagram!
- 1 cup Homemade Pumpkin Purée
- 1 15 oz. can chickpeas, drained and rinsed
- ¼ cup freshly squeezed lemon juice (from about 2 lemons)
- ¼ cup tahini
- 3 small garlic cloves, coarsely chopped
- 1 teaspoon salt
- ¾ teaspoon cumin
- Place all of the ingredients into a high speed blender or food processor and blend until smooth. If using a blender, it's best to put the liquid ingredients into the blender first.
- Serve immediately or store in an airtight container in the fridge for up to a week.