Healthy, Guilt Free Pumpkin Hummus Recipe
Written by: Lindsay Sibson
You know what is great about picnic parties and get togethers?
You know what I’m talking about… the wide array of dips and chips and other yummy finger foods that always seem to be calling your name again and again (and again).
You chow down SO MUCH that when the main meal comes your eyes become as wide as saucers as you think, “Someone help me…”
I get it – DIPS are so freaking delicious that it makes it nearly impossible to contain your appetite.
As if DIPS weren’t already tempting enough, here is a fall inspired one that will keep you coming back for more (but don’t worry, it’s HEALTHY)!
Benefits Of Pumpkin Hummus
- Excellent source of fiber: helps your stay fuller longer
- Packed with vitamin C, which helps boost your immune system
- Full of the antioxidant beta-carotene
- Helps neutralize free radicals
- When your body has too many free radicals, it causes cell damage, which can accelerate the progression of cancer and other diseases
- Helps protect your skin from the sun’s wrinkle-causing UV rays (thanks to the beta-carotene!)
- Great source of iron, magnesium, manganese, phosphate, calcium, zinc and vitamin K
- Supports building and maintaining bone structure and strength
- High in fiber, potassium, vitamin B6 and vitamin C
- Acts as a blood purifier and cleansing agent
- Protects against inflammation
- Has many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, calcium, iron, potassium, zinc and protein
- Highly nutritious with few calories
- Contains manganese, vitamin B6, vitamin C, fiber, selenium, calcium, copper, iron, phosphorus and vitamin B1
- Help prevent and reduce common illnesses
- ½ cup organic pumpkin puree
- 1 can organic chickpeas (15 oz.), drained and rinsed
- ½ lemon, juiced
- 2 garlic cloves
- 2 tbsp tahini
- 4 tbsp extra virgin olive oil, divided
- ½ tsp sea salt
- ½ tsp ground cumin
- ½ tsp chili powder
- ¼ tsp ground cinnamon
- ⅛ tsp cayenne pepper
1. Place ALL ingredients in a high-speed blender (or food processor) and blend until smooth.
- Stop to scrape down the sides of the pitcher/bowl to make sure everything blends evenly.
2. Transfer the pumpkin hummus to a bowl and drizzle with 1 tablespoon of extra virgin olive oil.
- Serve with raw vegetables, homemade chips, or crackers.
- Use as a topping for salads, wraps, or sweet potatoes.
The saying goes that “things happen in 3’s…” which, in this case, is the tasty truth, because here are 2 other scrumptious hummus recipes for ya:
1. Beet Hummus
2. Hummoli (with avocados!)
Lindsay Sibson turned her lifelong dream of traveling the world into a reality when she first stepped on a plan in April of 2014. With the simple intention of learning more about this beautiful world, she stepped away from corporate America to explore an alternative lifestyle of long term international travel, volunteering, blogging and pursuing a blissfully happy and fulfilling way of life.
Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life. Connect with her on her website and follow her travels on Instagram (https://www.instagram.com/_traveloholic_).
Through her blog, Lindsay documents her journey in hopes of empowering others to find their passion, reignite their spark and freshen their outlook on life.
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