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Pumpkin Hummus Recipe
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5 from 1 vote

Spicy Pecan Pumpkin Hummus

A healthy, flavorful alternative to traditional hummus with just the right amount of sweet and spice.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Lunch
Cuisine: Mediterranean
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 239kcal
Author: Deborah
Cost: $6

Ingredients

  • 3 tablespoon olive oil extra virgin
  • 3 tablespoon tahini
  • 1 15 oz can pumpkin
  • 1 15 oz can garbanzo beans
  • 2 teaspoon cumin
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½-1 teaspoon cayenne pepper use more or less to adjust the heat to your liking
  • 1 tablespoon lemon juice
  • 3 large cloves garlic
  • 3 tablespoon water
  • 3-4 tablespoon pecans finely chopped in food processor

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 606mg | Potassium: 345mg | Fiber: 7g | Sugar: 3g | Vitamin A: 11888IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 3mg