Pumpkin Hummus

You know when you’re laying in bed and it’s early in the morning and you’re half asleep and half awake, but you’re perfectly comfortable and the coolness of your covers clashes perfectly with the warmth of your body and there is nothing you would rather do than lay in bed all day? That was me last Sunday, but I got up and out of bed anyway because I went apple picking! The crisp cool morning air made it feel like it was finally Fall, and what better way to kick off the season than with a little apple picking? Every time I set foot in an apple orchard, I overdo it and pick way too many apples. This time was no different, but as I was strolling through the trees, I thought of a healthy, Fall friendly snack recipe that I could use my apples for. Pumpkin Hummus! I L-O-V-E fall, and if you love it as much as I do, you’ll love this fun little Fall friendly recipe I have for you.

There is nothing like a snack consisting of fresh hummus and warm crispy pita bread. I could be wrong, but lately hummus seems to be a trending food. More recently, I’ve noticed that a variety of grocery stores carry hummus. And not just any hummus; I’m talking about interesting flavors ranging from everything flavored hummus to coconut curry hummus. Hummus has definitely become a must-have snack food to buy during weekly grocery trips, but there is something about making your own hummus that’s oh-so-satisfying.

Hummus is made from chickpeas. Chickpeas belong to the legume family and are sometimes referred to as the Egyptian pea. In just one cup of chickpeas you get 12grams of healthy fats good for heart health, 121grams of good carbs that provide an ample amount of energy for your body, 35grams of dietary fiber which means you will be visiting the bathroom shortly after you consume these babies, 21 grams of natural sugar that also provide the body with energy, and finally a whopping 35grams of protein, tell me what meat source will give you that much protein with no cholesterol? Not to mention chickpeas also contain vitamin A, vitamin C, vitamin B-6, a ton of iron, magnesium and calcium. Essentially chickpeas are one of the worlds most perfect foods. Pumpkin is another food that is nutritious and delicious. 1 cup of pumpkin contains 197% of your daily vitamin A requirements as well as vitamin C, calcium, iron, magnesium, vitamin B-6, 8 grams of good carbs and virtually no fat (0.1grams)! Now that we’ve gotten the nutrition facts out of the way, lets cook!

This simple recipe requires a food processor or a Nutribullet/ Nutrininja. I made mine in a food processor so I don’t know what the actual consistency would be like if you used a Nutribullet or Nutrininja, but they pulverize food just as well as a food processor so I’m sure it would work just as well. Prep Time: 0mins Total Time: 5 mins

Ingredients: (Serves 6-8)

2 cans organic chickpeas drained

1 can organic pumpkin puree

1/4 cup safflower seed oil or extra virgin olive oil

1/2 cup Organic Blue Agave

1 pinch of salt

1 tsp nutmeg

3 tsp pumpkin spice seasoning

1 tsp cinnamon

1 handfull of salted roasted pumpkin seeds for garnish if desired


Drain chickpeas and pour them into a food processor. Add oil of choice (either extra virgin olive oil or safflower seed oil). Pulse chickpeas until broken up, but not fully smooth. Add pumpkin puree and process mixture until smooth. (If mixture is still a bit grainy at this point, add more oil until mixture is smooth). Add seasonings one at a time, pulsing the food processor after each addition. Add agave. (If you desire your mixture to be more on the sweet side add more Agave). Blend mixture one more time to make sure everything is mixed together evenly. Pour into serving dish and sprinkle with a little more cinnamon and/ or pumpkin seeds if desired. Serve with apple slices, warm pita chips or graham crackers. Enjoy 🙂








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