Hummus has become a staple on nearly every happy hour menu in America. It presents us with a protein-packed alternative to dips and condiments that could aggravate food sensitivities and allergies. This pumpkin hummus is a fantastic snack and spread both on and off the 21-Day Program.
A seasonal twist on hummus
Traditional Middle Eastern hummus is composed of garbanzo beans (chickpeas), tahini, olive oil, lemon juice, and salt. Using this formula as a rough template, it’s fun to play with different flavor combinations and introduce seasonal ingredients to the mix. Pumpkin offers loads of health benefits and lends autumnal flavor to this simple and savory cleanse-approved dip.
Pumpkin, a member of the winter squash family, is high in beta-carotene. When consumed, the body converts beta-carotene to vitamin A and uses it to strengthen the immune system and nourish the skin, bones, and other tissues. Like carrots, eating pumpkin has also been linked to strong eyesight and a lower risk of cataracts. As a great source of fiber, pumpkin can curb our appetite between meals, helping us resist the urge to snack on a donut post-lunch.
Eating pumpkin can also improve the quality of our skin. Pumpkin is high in vitamin C, which the body needs to make collagen, the protein that keeps our complexions smooth and strong.
Quick tips for buying pumpkin
Arguably, the easiest and most convenient way to use pumpkin in the kitchen is to buy canned pumpkin. When browsing the shelves, be sure to select pure pumpkin. Read the ingredient list to make sure the product you choose is free of sugar and other added ingredients. Alternatively, as pumpkin comes into season, you can buy a whole pumpkin to make this hummus recipe.
Just like any other squash, you’ll slice the pumpkin in half and scoop out the seeds. Slice the pumpkin into pieces, toss with olive oil, salt and pepper, and roast in a 325F degree oven until the flesh is fork tender, about an hour. Scoop the flesh away from the peel and add it to your food processor with the remainder of the hummus ingredients.
1 can chickpeas, drained and rinsed
1 cup pumpkin puree
3 tablespoons tahini
2½ tablespoons lemon juice
1 garlic clove, minced
1½ teaspoon paprika
¾ teaspoon salt
Olive oil, for garnish
Raw pumpkin seeds, for garnish
Fresh parsley, for garnish
Prep and measure the chickpeas, pumpkin, tahini, lemon juice, garlic, paprika, and salt.
Combine all of the ingredients in a food processor and blend until creamy and smooth. Adjust salt, paprika, and lemon juice to taste.
Scoop the pumpkin hummus into a bowl and garnish with olive oil, raw pumpkin seeds, and fresh parsley. Serve with Cleanse-approved crackers and sliced veggies.
Recipe and photography by Kate Kasbee
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