This pumpkin hummus with fresh parsley and sesame seeds is the perfect fall snack. It's super delicious, packed with protein, and really easy to make!
Servings 4 servings
For the pumpkin hummus:
- 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
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.
- I used canned chickpeas for this recipe, but of course you can also use dried chickpeas that you cook yourself if you want. I usually make them in my Instant Pot.
- I love topping the pumpkin hummus with lots of fresh parsley, sesame seeds, and red pepper flakes.
- You can easily make it the day before serving it. Just store it in an airtight container in the fridge and it will stay fresh for about 3-5 days.
- I recommend making this hummus in a food processor not a blender. It’s way easier to clean and it handles small amounts of food better than a big high-speed blender.
Calories: 53kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Sodium: 4mg | Potassium: 143mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9530IU | Vitamin C: 2.6mg | Calcium: 29mg | Iron: 1.2mg