As it’s cooler now, the garden produce is pretty much done, although we’ve had a pretty warm fall. Thankfully, one of the things (or rather, two of the things) that are still keeping great since we brought them in are the pumpkins and squash. And with this hummus recipe, it’s perfect. Pureed pumpkin and squash combined with chickpeas and delicious seasonings to create a fall hummus. This hummus is wonderful with pita chips, but it’s also fabulous on carrots sticks as well. It’s a great snack and it holds well in the fridge for several days. Since it has chickpeas in it (also called garbanzo beans), it’s packed with fiber, which means it helps to keep you full longer. It’s definitely a little spicy with cayenne pepper and chili powder, but you can always season it to taste. If you’re baking pumpkin and squash, you can puree it beforehand, or simply weight out 8 oz of chunks and puree them with the garbanzo beans. The reason why I recommend pureed pumpkin and squash is that ensures a smooth texture, and that there won’t be any chunks in the hummus. Give this delicious fall hummus a try. It’ll give your day just the kick of flavor it needs!
Autumn Hummus
This delicious hummus has tons of fiber and even more flavor. Delicious pumpkin and squash add flavor and depth to this traditional recipe. The chili powder and cayenne add some heat. This is perfect for a snack with some vegetables.
Ingredients
- 15 oz chickpeas, drained and rinsed
- 8 oz pumpkin puree
- 8 oz butternut squash puree
- 2 Tbsp olive oil
- 1 clove garlic, minced
- 1 Tbsp honey
- 1/4 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp ground oregano
- 1 tsp chili powder
- Salt & Pepper to taste
- Pumpkin seeds for garnish, if desired
Instructions
- In a food processor, combine the chickpeas, pumpkin, butternut squash and olive oil.
- Process until smooth.
- Mix together the remaining ingredients in a small bowl.
- Add the seasoning mixture to the hummus and stir well.
- Garnish with pumpkin seeds, if desired.
Preparation time: 10 minute(s)
Diet type: Vegan
Diet tags: Low calorie, Reduced fat, Gluten free
Number of servings (yield): 8
Culinary tradition: Middle Eastern
Calories: 117
Fat: 4
Protein: 3
Entire recipe makes 8 servings
Serving size is about 1/4 cup
Each serving = 4 Smart Points/3 Points
PER SERVING: 117 calories; 4g fat; .5g saturated fat; 18g carbohydrates; 2.8g sugar; 3g protein; 3.3g fiber
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4 Comments
How long will this last in the fridge?
It should last 5 – 7 days in the fridge, but you can also freeze it for up to 6 months.
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