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Ancho chile pumpkin hummus in a brown handforn potter bowl with a maple leaf shaped yellow tortilla chip
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5 from 18 votes

Fabulous Oil-Free Ancho Chile Pumpkin Hummus Dip Recipe - Vegan and Gluten-Free

Prep Time10 minutes
Cook Time0 minutes
Course: Appetizer
Cuisine: American
Keyword: ancho hummus, chickpeas, easy dip, oil-free hummus
Servings: 24
Calories: 23kcal
Author: Kathy Hester

Equipment

  • food processor

Ingredients

  • 1 15.5 oz can chickpeas or 1 1/2 cup cooked garbanzo beans
  • 1 14.5 oz can pumpkin puree or substitute sweet potato or butternut squash
  • 1 teaspoon ancho chile powder or another mild ground chili like guajillo
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder blend , the one use use to make chili stew with
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon jalepeno white balsamic or substitute apple cider vinegar, or balsamic
  • 1/2 teaspoon salt or to taste, or salt substitute

Instructions

  • Puree the beans and pumpkin together in the bowl of your food processor until smooth.
  • Add the seasonings and blend again until creamy.
  • Leave out what you will eat now and store the rest in the fridge or freezer.

Video

Nutrition

Serving: 2tablespoons | Calories: 23kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 53mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2476IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg