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 roasted butternut squash combined with chickpeas and delicious seasonings to create a fall hummus.

This hummus recipe 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.

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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.

Give this delicious fall hummus a try. It’ll give your day just the kick of flavor it needs!

Autumn Hummus

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.
from votes
Prep Time 10 mins
Servings 6 servings
Calories 140 kcal

Ingredients
  

  • 15 oz canned chickpeas (drained and rinsed)
  • 8 oz pumpkin puree
  • 1 butternut squash (peeled, seeded, cubed and roasted)
  • 1 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

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.

Notes

Entire recipe makes 6 servings
Serving size is about 1/3 cup
Each serving = 1 Point*
*based only on ingredients with an SP Freestyle value

Nutrition

Calories: 140 kcalCarbohydrates: 25.7 gProtein: 4 gFat: 3.3 gSaturated Fat: 0.5 gCholesterol: mgSodium: 188 mgPotassium: 365 mgFiber: 5 gSugar: 5.2 gCalcium: 50 mgIron: 2 mg
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4 Comments

    • Lisa Coffman

      It should last 5 – 7 days in the fridge, but you can also freeze it for up to 6 months.

  1. Why can’t I pin your recipes to my Pinterest board?

    • Lisa Coffman

      If you hover your mouse over the picture, a “Pin It” button should appear on the top left of the picture.