Hope your week is going fantastic and you’re welcoming the fall with a lot of excitement! If you follow me on Instagram or Facebook, you can tell by now that I’m obsessed with pumpkins, squashes and pretty much anything that has to do with Fall!
I know, a bit too intense, but it’s such a wonderful season and sadly a little bit too short that I just want to enjoy it as much as I can!
Today’s recipe is obviously featuring pumpkins as our main ingredient. This easy, delicious, creamy and very versatile hummus is gonna be your favorite go-to snack for the season! You can also make it chickpea free if you want a lighter version.
Gastrawnomica’s Oil Free Pumpkin Hummus
Makes 3 cups hummus
1 cup cooked pumpkin puree (homemade or canned, I recommend this brand)
1 cup cooked chickpeas (or cooked cauliflower for a bean free version)
1/4 cup smooth tahini (preferably toasted and not raw)
Juice from 1/2 lime
1 clove of garlic, minced
Pinch of turmeric and paprika
Sea salt and pepper to taste
Room temperature water, as needed
Blend all your ingredients on a high speed blender until you have a very smooth consistency. You might need to add a few Tbsp of water, depending on the pumpkin puree you’re using. Season hummus to taste and serve with your favorite raw veggies, over rice cakes, toast or make it a wrap!
Super versatile, easy and so yummy! Hope you try it and let me know what you think. You can tag me and show me your pictures on Instagram and Facebook #gastrawnomica