Pumpkin Curry Hummus

Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.

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Pumpkin Curry Hummus is a spin on classic homemade hummus. You still blend together tahini, chickpeas, garlic, lemon, and olive oil, but by adding real pumpkin puree and curry powder, you transform everyone’s favorite healthy appetizer to an instant fall classic. Everyone knows hummus is a healthy alternative to naughtier dips like beer cheese ranch dip or loaded cheesy pizza dip. But just because this pumpkin curry hummus is good for you doesn’t mean it doesn’t taste awesome!

Are you a lover of hummus? The fun doesn’t have to stop here. You should give my garlic beet hummus a try. Or how about my edamame herb hummus? Both are tasty, healthy, and make a perfect dip or sandwich spread. One of my favorite things about homemade hummus is how fast it all comes together. No cooking required – just a few minutes and a food processor is all that’s really needed. Plus, I pretty much always have the necessary base ingredients at the ready in my pantry, so any time I get a random craving for something like pumpkin curry hummus, I can have it fresh and ready to devour in just a few minutes.

I’ve also recently fallen in love with baking with tahini. Almost every hummus recipe will call for tahini, but because it is basically just ground sesame seeds, it is a fantastic addition to any baked quick breads or cookies. Just recently I made some chocolate tahini bread and my entire family loved it. In fact, I have a bunch of overly ripe bananas on the counter just begging to be made into that bread again!

Hummus doesn’t have to just be a dip.

Here are some ideas

You can use with this Pumpkin Curry Hummus:

• Make a fall hummus burger. That’s right – mix about a 1/2 cup hummus in with your ground beef along with some minced red onion and grill it up.
• Mix the pumpkin curry hummus in with your chicken or leftover turkey salad.
• Make a one-pot chicken and rice dinner by mixing chopped cooked chicken, cooked brown rice, and a variety of sauteed veggies, then topping with pumpkin curry hummus and a drizzle of olive oil. Bake until heated through and serve!
• You can make fall themed deviled eggs by mixing the pumpkin curry hummus in with the egg yolks along with enough olive oil to give it a smooth consistency.

Tools used to make this healthy, quick & easy Pumpkin Curry Hummus:

Food Processor – I have a big one. Sure it’s heavy and can sometimes be a pain to clean depending on the recipe, but it does the job and it does it well.
Garlic Press – Having a good garlic press can make all the difference. I use this one because it’s not only easy to squeeze, but it’s easy to clean. Both are equally important, in my opinion.
Flexible Measuring Cups – My sister and I first found these at a cooking class and we thought they were just the best invention. Any time you are measuring and/or pouring liquid, these are simply the best to have on hand. They make a great gift for your favorite cook, too!
Spatula: One can never have too many good quality silcone spatulas, and this one is my favorite. It’s a great size, has the perfect firmness, and doesn’t leave a nasty silcone taste on your food.

Pumpkin Hummus

Prep10 minutes mins

Total10 minutes mins

Servings 12 servings

Author Krissy Allori

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Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.

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Equipment

• Food Processor

Ingredients 

½x1x2x

• ▢ 10 ounces pumpkin puree see note
• ▢ 13.5 ounces chickpeas 1 can, drained and rinsed
• ▢ 3 tablespoons tahini
• ▢ 1 clove garlic
• ▢ 2 tablespoons lemon juice
• ▢ 1-2 tablespoons curry powder
• ▢ 1 teaspoon salt
• ▢ 2 tablespoons extra-virgin olive oil amount may vary depending on preference

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Instructions 

• In a food processor fitted with a blade, process pumpkin, chickpeas, tahini and garlic until fairly smooth. Scrape sides and process again.
• Add lemon juice, curry powder and salt. With the processor running, slowly pour in a thin stream of olive oil. Stop adding the olive oil once you’ve reached your desired consistency. It should process until smooth.
• Add additional salt to taste. Serve with tortilla chips, crostini, or fresh veggie sticks.

Notes

Recipe makes about 3 cups of hummus.

 

Amount of pumpkin puree may vary depending on preference. Use anywhere from half to entire 15 oz can of pumpkin puree.

Nutrition

Calories: 106kcal, Carbohydrates: 12g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Sodium: 199mg, Potassium: 166mg, Fiber: 3g, Sugar: 2g, Vitamin A: 3690IU, Vitamin C: 3mg, Calcium: 29mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below