This recipe yields approximately 2 cups of hummus.
- For a less thick hummus, a tablespoon or two of water can be added when mixing the ingredients.
- For a sweeter hummus, double the amount of maple syrup.
- Blend the hummus to your desired consistency. If you like your hummus super smooth, it's best to use a high powered blender or food processor. If you like your hummus a little chunkier, then just pulse the ingredients.
Substitutions and Variations
- Pumpkin Puree - Fresh pumpkin puree or canned pumpkin puree can be used for this recipe. Make sure to get pumpkin puree or pure pumpkin, not pumpkin pie filling.
- Chickpeas - Also known as garbanzo beans, these beans are the typical cornerstone ingredient to homemade hummus. Either canned chickpeas or cook dried chickpeas may be used.
- Tahini - A creamy paste made from sesame seed, tahini has an earthy flavor that pairs great with the freshly roasted pumpkin and also makes this hummus creamy.
- Garnish - Garnish this hummus with pepitas (or the raw insides of pumpkin seeds), pomegranate seeds and sesame seeds. Alternatives that can be used are chopped pistachios, dried cranberries or sliced almonds.
Make Ahead and Storage Instructions
This pumpkin hummus will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months.