This Creamy Savory Pumpkin Hummus is gluten free, dairy free, allergen-friendly, and uses savory fall flavors along with pumpkin puree to create a smoothie and velvety dip.

A New Kind of Fall Classic

Are we ready for fall recipes? Please tell me yes, because I am so ready for pumpkin everything – especially this Creamy Savory Pumpkin Hummus.

There’s just something special to me about the fall. Whether it’s the crisp air and changing leaves, or having the smell of cinnamon wafting through your kitchen as you bake with the apples you picked, fall feels so nostalgic to me – in the best kind of way. It brings out my inner child, and also brings out my love for cozy meals and comforting flavors. This recipe has all of that in one bowl.

Hummus is simple to make, perfect for any occasion, and I knew I wanted to put a fun spin on it and make a Creamy Savory Pumpkin Hummus! You can dip with carrots, cucumbers, gluten free bread or pita.

Using chickpeas and pureed pumpkin as a base, this Savory Pumpkin Hummus has the creamiest texture and hints of pumpkin without it being overpowering. That right there is key! Garlic infused olive oil adds a savory depth of flavor, too. I love to top the hummus with an extra drizzle of garlic olive oil, paprika, flaky sea salt, and pumpkin seeds.

This Savory Creamy Pumpkin Hummus is great on its own (Yes, I’ve eaten it by the spoonful), as a spread on sandwiches, and as the star of a fall snack board – like the one above!

Can You Make Substitutions?

If you can’t have the chickpeas that are used, I would suggest trying Cannellini beans, also referred to as White Kidney Beans. They’re the closest alternative to chickpeas and would make for a great bean dip spin on this Creamy Savory Pumpkin Hummus.

If you don’t have garlic olive oil, substitute for more of regular olive oil and add in either garlic cloves or garlic powder.

Creamy Savory Pumpkin Hummus

Recipe by thenoglutengirl Course: SCD Diet, Snacks

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 can 1 chickpeas, drained

• 3/4 cup 3/4 pumpkin puree

• 2 tbsp 2 tahini

• 2 tbsp 2 garlic olive oil

• 1 tbsp 1 regular olive oil

• juice of half a lemon

• salt to taste

Directions

• Blend all ingredients in a food processor until smooth.
• Transfer to a serving dish to dip, and add preferred toppings!

Notes

• Toppings: drizzle of olive oil, flaky sea salt, roasted pumpkin seeds, sprinkle of paprika