Your New Healthy Fall Snack Hack is Here — Easy Pumpkin Hummus (Vegan/Gluten-Free)
At this point, it’s safe to say I’ve been straight up living that PUMPKIN LIFE (see here, here and here), so I decided it was time to add it into one of my absolute favorite flavor-enhancers and dips — hummus.
I’ve been making hummus at home consistently (as in at least 1-2x per month) ever since discovering how easy and satisfying it is.
And while I know hummus is widely available in stores, homemade hummus is SO much more delicious. Seriously, tossing a few ingredients into a food processor is an absolute game-changer — it’s such an easy way to enhance the taste and nutrient-density of your snacks and meals.
Especially THIS easy pumpkin hummus version, which is super creamy, hearty, and full of fall flavors.
It also sneaks in a vegetable (hello pumpkin) that adds a hefty dose of nutrients in the form of vitamin-c (helps your body efficiently absorb the iron from the chickpeas and tahini, which is especially critical postpartum, while you’re menstruating, or if you follow a vegan/vegetarian diet), beta-carotene (essential for optimal thyroid function) and b vitamins (assist our liver in detoxification and eliminating excess hormones).
Pairing this nutrient-rich gourd alongside the fiber and protein-loaded chickpeas (important for optimal gut health and blood sugar balance) as well as the olive oil and tahini (filled with healthy fats your hormones need to thrive) makes for one serious hormone-balancing, health-promoting dip.
You can use it as a vehicle for vegetable slices, crackers or sourdough, or as a delicious spread/sauce to top meals like toast, grain-bowls, sandwiches, wraps or eggs. PRO-MOM-TIP — my one-year-old absolutely loves it and it’s a good way to crowd in vegetables for picky little eaters.
Snag this no-brainer recipe below and enjoy all season long.
Easy Pumpkin Hummus
This creamy, hearty and seasonal pumpkin hummus is simple to make, seriously delicious and loaded with nutrients your gut and hormones need to thrive.
- 1 cup organic pumpkin puree (or sub for 1 cup roasted Japanese pumpkin or any other gourd like kabocha, butternut, acorn, etc.)
- 1 can of Eden Organic's Garbanzo Beans, rinsed and drained (I prefer this brand as it pressure cooks its beans which makes them easier to digest/absorb their nutrients)
- ¾ cup extra virgin olive oil
- ¼ cup creamy tahini
- juice of 1 lemon or about 1-2 tbsp lemon juice
- 4 cloves minced garlic (or about 1-2 tsp)
- 1 ½ tsp sea salt
- black pepper and chile flakes to taste
- Add all ingredients except for olive oil to a food processor and begin pulsing/mixing while slowly drizzling in olive oil until creamy and well-combined.
- Taste and add more olive oil if you like it extra creamy, or seasoning depending on your preference.
- Serve with crudite platters or as a vehicle for veggies, on grain bowls or toast, with eggs, etc. Will last in the fridge for about a week.
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