There are lots of ways to remix classic hummus. You can swap in black or white beans for the usual chickpeas, add chipotle seasoning or extra garlic for a kick, swirl in mashed roasted beets for a pop of color … the list goes on and on.
For fall, our favorite hummus variation is pumpkin hummus. It’s sweet, earthy and extra-creamy (plus, it sneaks in some extra nutrition, great for picky eaters). Try a batch with raw veggies for a quick and healthy afternoon snack.
Easy Pumpkin Hummus
| Yield |
|---|
| Serves 6 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 0 min | 10 min |
For a refresher on how to cook dried beans, head here.
Ingredients
- 1 (15-ounce) can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
- 3/4 cup pumpkin puree
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder, or 1 garlic clove, minced
- 1 lemon, juiced (about 2 tablespoons)
- 2 carrots, cut into sticks
- 2 stalks celery, cut into sticks
- 1 small cucumber, sliced
Method
- In a large bowl, using a fork, mash chickpeas until smooth (a few chunks will remain). Add pumpkin puree, olive oil, salt, garlic powder and lemon juice, and mix to combine.
- Serve with carrots, celery and cucumber.
Thanks to GIANT Food Stores, which has partnered with PA Eats to help create recipes for our Nourish PA and Nourish PA for Kids series.
- Recipe and photo: Dish Works
