Guess what I had for breakfast this morning? My Spicy Pecan Pumpkin Hummus with homemade flour tortilla chips. Now, this is no ordinary pumpkin hummus recipe. And I know that it sounds like a funny thing to eat for breakfast but believe me, it couldn’t be helped. I had visions of hummus dancing in my head last night as I was lying in bed trying to fall asleep. I was really, really obsessed with it and suddenly, little pumpkins started racing through my mind. I remembered just at the brink of slumber that I had a can of pumpkin in my pantry. Alas! I knew when I woke up this morning that I would create something unique that no one else had done and I think I managed to do just that. It sure turned out scrumptious and although I tried to wait to serve it for lunch, I couldn’t help myself but to eat it for breakfast.
Why add pumpkin to hummus? Pumpkin is incredibly rich in antioxidants and vitamins, especially Vitamin A. In fact, just 100 grams of pumpkin contains about 7,384 milligrams of Vitamin A, a whopping 246% of the recommended daily allowance. Pumpkin is also low in calories and is abundant in flavonoid poly-phenolic antioxidants such as lutein, xanthine, and carotene.
An under-recognized, backyard vegetable, pumpkin is tasty and flavorful and adds an amazing zing to traditional, garbanzo bean hummus. It’s also a good source of B-complex vitamins, such as folate, niacin, vitamin B-6, thiamine and pantothenic acid and supplies a rich supply of minerals such as copper, calcium, potassium and phosphorus.
Unfortunately, Michael had to leave for work before I was finished preparing the recipe. The last thing he said when he walked out the door: “be sure to save me some.” And of course, I did.
If you’re looking for a pumpkin hummus recipe that’s easy to make and delicious, try my Spicy Pecan Pumpkin Hummus. You can serve it with just about anything: pita bread, tortilla chips, a healthy vegetable platter, you name it, it will taste good on it, guaranteed!
- 3 tbsp olive oil extra virgin
- 3 tbsp tahini
- 1 15 oz can pumpkin
- 1 15 oz can garbanzo beans
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1/2-1 tsp cayenne pepper use more or less to adjust the heat to your liking
- 1 tbsp lemon juice
- 3 large cloves garlic
- 3 tbsp water
- 3-4 tbsp pecans finely chopped in food processor
- Add pecans to food processor but save a couple for garnish. Pulse till finely chopped. Leave in processor bowl.
- Add the rest of the ingredients to food processor saving water for last. Add the water one tablespoon at a time and pulse until you reach the right consistency. If you like a creamier hummus, just add more water.
- Top with whole or crushed pecans. Serve as a dip for vegetables, tortilla chips or as a spread for a pita sandwich.