It’s officially my favorite time of year! Pumpkin time! And not just because you get to buy one and carve it into a puuuurty jack-o-lantern, but also because you get to eat it!! (The pumpkin, not the jack-o-lantern).
Yup, yup… I love the pumpkin patches, the hay bales everywhere I look, the halloween decorations and the chill in the evening air. There’s just nothing like it! And one of my favorite recipes to make this time of year is this clean eating pumpkin hummus. The flavor is what autumn tastes like. Deliciously comforting!
- First, if you are making your beans at home, do so. The recipe below does not include the prep time for this. I have found that a super easy way to make beans is in an Instant Pot. You can find directions for making them that way, here. If using canned beans, drain and rinse them. (And omit the salt called for in the recipe below.)
- Second, collect all your ingredients. so you have everything on hand and set up your food processor.
- Next, put all the measured ingredients into the food processor and blend until you have a smooth hummus.
- Lastly, serve with pita chips or spread over your morning toast. Easy!
- Store this in the fridge for up to one week (but it probably won’t last that long!
WHY THIS RECIPE?
Well aside from the crazy deliciousness of this pumpkin hummus, it’s actually very beneficial, health-wise too.
- Chickpeas – A great source of fiber and plant-based protein and well as iron, magnesium and calcium.
- Pumpkin – It has tons of fiber, controls blood pressure and has been said to normalize heart function. Plus, it has lots of vitamin E, B6, A, C, and iron.
- Maple Syrup – While maple is still being heavily studied, it is showing many promising benefits such as high levels of antioxidants, zinc, calcium and magnesium. It is also more nutritious than honey.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
- Clean Eating Traditional Hummus
- Clean Eating Taco Hummus
- Clean Eating Sun Dried Tomato and Olive Hummus
CLICK PLAY TO SEE THE RECIPE IN ACTION!
PUMPKIN HUMMUS RECIPE:
One of the most delicious dips for autumn! Perfect paired with cinnamon pita chips, or even spread over your morning toast. It's Autumn in a jar!
- 2 cups chickpeas (drained and rinsed if canned - low sodium or homemade is best)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 tbsp. pumpkin pie spice (no sugar added)
- 1/8 tsp. salt (only if using homemade beans - omit for canned beans)
Place all ingredients in a food processor. Blend until smooth (about 3-4 minutes).
Serve over toast or with pita chips.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe updated 6/12/18.