Both hummus and pumpkin are surprisingly tasty food combinations! With your choice of seeded crackers, fresh vegetables, or pita chips, you can quickly prepare a smooth, creamy dip that is savory and packed with nutrients. You can also taste the dip and customize the seasoning as desired by adding extra salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne pepper for heat.
Due to their high protein, fiber, vitamin B, and mineral content, chickpeas are great for your health since they help to lower cholesterol and blood sugar levels while also reducing inflammation and promoting gut mobility. Pumpkins are equally impressive since they can help boost immunity, enhance skin complexion, and lower the risk of chronic diseases.
See my recipe tutorial below, and subscribe to Dr. Melissa’s Kitchen for more!
- 1 food processor or high-speed blender
- 1 15 oz can chickpeas
- 2/3 cup unsweetened pumpkin puree
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp sea salt optional
- 1 pinch nutmeg
- 1 pinch cinnamon
- 1 pinch cayenne pepper optional
- 2 cloves garlic, minced
- 1 tsp avocado oil or olive oil
- Rinse and drain chickpeas in a fine mesh strainer. Then, add to a food processor or high-speed blender the following: chickpeas, pumpkin puree, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, cayenne pepper, garlic, lemon juice, and avocado oil. Blend until creamy and smooth, scraping down sides as needed.
- Serve immediately with seeded crackers and vegetables of your choice. Another option is chilling hummus in the fridge for about 3-4 hours for a thicker, creamer texture. Enjoy!