Ok, I have a little quickie for you today. White Bean Pumpkin Hummus.
Being from Seattle, I have football on the brain right now. GO HAWKS!! And when I have football on the brain, I can’t help but think about snacks for while we are watching the game. This weekend I am going to have people over and because we are still in the middle of a health streak, I was trying to figure out a few fresh and healthy options to serve alongside the Monster Nachos, you know?
Insert this White Bean Pumpkin Hummus. Creamy, flavorful and with a fresh zippy flavor from all of the garlic and lemon! This is packed with roasted pumpkin flavor with just a hint of smokiness from the paprika. The white beans and the olive oil make for an incredibly creamy texture.
Are you watching the game this weekend? Any bets on who will make it to the superbowl this year?
Recipe: White Bean Pumpkin Hummus
Ingredients
- 2 tbs lemon juice
- 2 cloves garlic
- 1 can white beans, rinsed and drained
- ½ cup roasted pumpkin
- 1/2 teaspoon smoked paprika
- 1/4 cup olive oil
- kosher salt to taste
Instructions
- Put everything in a food processor or the jar of a blender and puree until you have a smooth consistency. Season to taste with kosher salt. Drizzle with olive oil and sprinkle with toasted pumpkin seeds and chives if desired and serve with crackers and fresh veggies.
Preparation time: 10 minute(s)
Number of servings (yield): 4
I AM NEW AT YOUR BLOG…BUT I LOVE IT !!!!!! ALREADY SENT FOR YOUR BOOK!!!!!I LOVE SEATTLE…MY DAUGHTER USED TO LIVE THERE FOR 6 YEARS….I MISS PIKE’S PLACE !!!!!
Thank you so much Vilma! So happy to have you here!
Oh my goodness that sounds amazing! Fantastic recipe 🙂
Happy Blogging!
Happy Valley Chow
I can’t believe how smooth you got that hummus. It looks like edible velvet.
This must be incredibly healthy besides being delicious!
Hi Heather,
This hummus looks yummy. At this time of year in Palm Springs, I’m worried that I won’t be able to find a fresh pumpkin. Is there such a thing as canned pumpkin chunks that can be roasted? You don’t mention how to roast the pumpkin (temperature, time, seasoning).
I love hummus, what a great flavor combo!
I love the idea of this for my daughter who can’t have traditional hummus because of food allergies. But I second the question about using canned pumpkin as a substitute. I’m not seeing fresh pumpkin at the market right now (and honestly, even if I did, I’m not sure I’d have the time to deal with it!). Also, is it possible to “roast” canned pumpkin to give it more flavor? Or have you tried substituting butternut/acorn squash for the pumpkin? Would love more ideas…
Hi Jenn, I think canned pumpkin is just fine! And also, I believe that roasted acorn squash would be lovely. I don’t think that roasting canned pumpkin is necessary, I think it is fine as is.