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.
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).
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.