Okay, I guess it’s officially fall. It got so cold in the last couple of days that we even turned on the heat. And it’s raining a lot. Until last week, I was in such a great fall mood with the weather being super nice and everything, but now I already start to miss summer! As expected, this didn’t take very long. BUT fall also means delicious pumpkin recipes, so we gotta concentrate on the good things, right? Like this super easy pumpkin hummus with sesame seeds, fresh parsley, and crackers. It’s like the perfect fall snack. Delicious, packed with protein, and really easy to make!
I hope you all had a great weekend and a good start into the new week. My weekend was totally crazy. We had this village festival where my parents live and we sold vegan burgers and potato wedges. I was actually a bit skeptical if this would work out, because it’s more like a BBQ, bratwurst kind of festival. It’s a small village, so I was a bit worried that people wouldn’t be interested in veggie burgers. I mean it’s totally different in bigger cities, where it’s not unusual to be vegan.
But it really did work out and we almost sold all our vegan burgers. I had so many people asking about veganism and a lot of them were just curious to try. And the feedback I got was entirely positive. There were also some vegetarians and vegans who were so excited that they found something to eat besides fries. But unfortunately there were also some people being pretty rude. They didn’t even try our burgers, but they knew right away that they’d be “disgusting.” And being vegan is just so “stupid.” Well, luckily they weren’t too many of those people. So all in all, it was a really great experience!
But now back to the pumpkin hummus or pumpkin dip. It really couldn’t be much easier to make. You only need five ingredients: Cooked chickpeas, pumpkin puree, garlic, tahini, and Italian seasoning. I used canned chickpeas, but of course you can also use dried chickpeas if you want. I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes. Serve it with crackers or veggie sticks.
Hope you all have a great week! Let me know if you give this pumpkin hummus a try. As always, I love hearing from you guys!
Talk to you soon. Sina – xx
| Servings |
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- 2 cups canned chickpeas, drained
- 1 cup pumpkin puree
- 1 large clove of garlic
- 1 tablespoon tahini
- 1 teaspoon Italian seasoning
- 1 handful fresh parsley, chopped
- 1 teaspoon sesame seeds (regular and black)
- red pepper flakes
- 1 teaspoon olive oil
- sesame crackers
Ingredients
For the pumpkin hummus:
To serve:
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- Put all ingredients in a food processor and process until smooth.
- Top with fresh parsley, sesame seeds, red pepper flakes, and olive oil and serve with sesame crackers or veggie sticks.
Pumpkin hummus is my favourite, I add a touch of chilli for extra kick. Your one looks amazing Sina xx
Hi could you tell me about pumpkin puree, do you buy it or make it yourself. I live in the UK and haven’t come across this before. Many thanks
Hi Sandy, Sure, no problem. ;-) You can either use store-bought pumpkin puree or you can just make it yourself like I did. Just peel the pumpkin, cut it into small cubes and cook it until it’s soft. No need to add salt or vegetable broth, just water. I usually make a large batch and freeze it for smoothies (like my pumpkin pie smoothie (https://veganheaven.org/recipe/pumpkin-pie-smoothie/ ), vegan cheese sauces, and desserts. Hope that helps. ;-)
This looks great! I love the vibrant color it turned out.
I can never get enough hummus and this sounds like the perfect way to welcome fall. Looks delicious!
This looks delightful! Fall is my favorite time of year, so I was ready to say good-bye to summer. I’ll be sorry once winter rolls in, but for now, I’m loving it.
I’m so sorry you had to deal with some rude people at the festival. Some people just like to hear themselves talk and try to make themselves feel better by putting others down. BUT, glad the overall vibe was positive. So, that is awesome!
I think my kids would love this pumpkin hummus – they love all things hummus!
This is gorgeous, and it’s such a creative use of pumpkin!
Great fall twist to hummus! I can see this going great with some hearty crackers. YUM!
What a great twist on traditional hummus. it looks great!
Is the pumkin purée raw or coocked ?
Hi Marion, the pumpkin puree is cooked. :-) Just cut the pumpkin into small cubes and cook it until it’s soft. No need to add salt or vegetable broth. Hope that helps!
Sounds wonderful! Just wondering how far in advance can this be made?