Description
Looking for the best fall dip idea? This roasted pumpkin and walnut hummus is creamy, easy, and full of warm flavor. A quick healthy snack made with chickpeas and tahini great for autumn appetizers, lunch ideas, or simple holiday entertaining. Totally beginner-friendly and so satisfying!
Ingredients
Scale
- 1 cup roasted pumpkin cubes
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp tahini
- 1 garlic clove
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/3 cup toasted walnuts chopped
- 1/2 tsp smoked paprika
- Salt to taste
- Chopped parsley for garnish
Instructions
- Roast pumpkin at 400°F for 25–30 minutes until tender.
- Toast walnuts in oven for 6–8 minutes until fragrant.
- In a food processor, blend roasted pumpkin, chickpeas, tahini, garlic, lemon juice, olive oil, salt, and paprika until smooth.
- Add water or oil to adjust consistency if needed.
- Scoop into a bowl and top with olive oil, walnuts, paprika, and parsley.
- Serve chilled or at room temperature with pita or veggies.
Notes
- Use canned pumpkin for a quicker version.
- Add cumin or cayenne for extra flavor.
- Refrigerate up to 5 days or freeze for longer storage.
- Great as a spread for wraps or sandwiches.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 2g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg