Easy, gluten-free, dairy-free pumpkin hummus is everything you ever wanted! Whether you are looking for a way to use leftover roasted pumpkin, a delicious fall recipe, or a way to use pumpkin that doesn't incorporate pumpkin spice, this is your perfect recipe!
Servings: 6 people
Liquid measuring cups
Dry measuring cups
- 15 oz can chickpeas drained
- ¾ cup pumpkin puree
- 1 tsp paprika
- ⅛ cup water or bone broth
- 1 tbsp lemon juice (more to taste)
- ½ tsp salt
- 1 garlic clove
- ¼ cup olive oil
If you like spicy foods, add a little cayenne or red pepper flakes.
Replace the water with bone broth for additional nutrients and flavor.
Swap out the pumpkin for butternut or acorn squash in the recipe!
Calories: 209kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Sodium: 201mg | Potassium: 278mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4974IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 3mg