Low in calories and rich with antioxidants, this Spicy Pecan Pumpkin Hummus Recipe an excellent alternative to traditional hummus.
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.
Are you looking for recipes to pair this pumpkin hummus with? Check out my Air Fryer Smashed Potatoes with garlic aioli, and my crispy Vegan Cauliflower Bites.
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!
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Spicy Pecan Pumpkin Hummus
- 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
- 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.
Leave a Reply