Ancho Chile Pumpkin Hummus

This hummus is elevated with the slight sweetness of pumpkin puree and the richness of ancho chilies.

Ancho chilies give a depth of flavor that's amazing!

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Ancho Chile Pumpkin Hummus

Yield

3 cups

Type

Vegan

Time

10 min

Level

Beginner

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– chickpeas – pumpkin puree – ancho chile powder  – moked paprika – chili powder blend – garlic powder – 1onion powder – jalepeno white balsamic or apple cider vinegar,  – salt

You just need:

Step 1

Puree the garbanzo  beans and pumpkin together in the bowl of your food processor until smooth.

Step 2

Add the seasonings and blend again until creamy.

Step 3

Leave out what you will eat now and store the rest in the fridge.

Want some for later?

You can freeze this pumpkin hummus in single servings to pack in a lunch or for a last minute snack.

Go beyond the dip and use this as a sandwich spread. Or thin and use as a salad dressing or a pasta sauce!

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