Pumpkin Hummus With Veggies High Protein Snack
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Vegan, Gluten-Free, Dairy-Free
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup canned pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (optional, for balance)
- Assorted fresh vegetables for dipping (carrots, cucumber, bell peppers, celery, and radishes)
Instructions
- Drain the canned chickpeas into a colander and rinse them thoroughly under cold running water. For an extra smooth hummus texture, you can choose to peel the skins off the chickpeas, though this is optional and takes a bit more time.
- In a food processor or high-speed blender, combine the tahini and lemon juice. Process for about 1 minute until the mixture becomes creamy and whipped. This helps ensure your hummus has the best possible texture.
- Add the pumpkin puree, minced garlic, cumin, smoked paprika, salt, and maple syrup (if using) to the food processor. Pulse a few times until the ingredients are well incorporated and the mixture is bright orange.
- Add the rinsed chickpeas to the processor. Blend on high for 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl. While the motor is running, slowly drizzle in the olive oil until the hummus is light and fluffy.
- Wash and dry your choice of vegetables. Slice carrots and cucumbers into rounds or sticks, and cut bell peppers into strips. Arrange the vegetables on a platter around a central bowl of the fresh pumpkin hummus.