Easy pumpkin hummus is a healthy fall snack recipe and a great way to kick off football season.
Finally September! This means it’s ok to start posting pumpkin recipes am I right?
I made this hummus more than a month ago, but have been patiently waiting until it was socially acceptable to post pumpkin recipes. I know that there will still be people that say “too soon!”, but I saw Christmas decor at Michaels this week so I think i’m in the clear.
Besides fall rolling in (is it though? record high temps in Oakland this week) it’s also the beginning of The Hubs favorite season, football season! So begins 5 months of solo Sundays for this gal. That is, unless I decide to go crazy on my favorite sport (snack making) because that will definitely get him out of his man cave.
To kick off both seasons, I partnered with my friends at Sprouts to bring you this very exciting recipe.
Yeah, I know what you’re thinking. The reason that it’s so exciting is that you can soon get Sprouts products delivered by Amazon directly to your home in select cities.
Pretty much the only places I shop for groceries are Sprouts and Amazon Fresh, so for me, this is EVERYTHING!
Maybe you live in a city where you can’t get Sprouts delivered. If that’s the case, please take a trip to the store and pick up the ingredients to make this easy pumpkin hummus anyway. It’s so spicy and delicious, I promise you it will be worth the trip.
Serve it with your favorite “home team” colored dippables and you’ve got yourself a football party snack if I ever saw one!
As I mentioned earlier, I love making snacks and healthy ones are even better. I’m sure this will be on regular rotation in our home every Sunday until pumpkin season is over and peppermint season rolls in.
Pin Easy Pumpkin Hummus For Later
- 2 Tbsp. lemon juice
- ¼ cup Sprouts brand tahini
- 3 cloves garlic
- 1 tsp. salt
- 1-15oz can Sprouts brand chickpeas, drained and rinsed
- 2 tsp. olive oil
- 2 chipotle chilies in adobo
- 1-15oz can pumpkin puree
- 1 tsp. ground cumin
- ½ tsp. smoked paprika
- ¼ cup toasted pumpkin seeds
- 1 Tbsp. sour cream (optional)
- In a blender, pulse together lemon juice, tahini, garlic and salt. Add chickpeas, olive oil, and chipotle chilies. Process until smooth.
- Add in pumpkin puree, cumin, and smoked paprika. Pulse until fully combined. If the texture appears too thick, add an additional teaspoon or two of olive oil.
- Spoon mixture into serving bowl. Sprinkle with pumpkin seeds.
- Using a piping bag or a baggie with a corner cut off, pipe “football laces” onto dip for a festive game day touch.
- Serve with fresh veggies, chips or toasted bread.