Yes – it’s Fall and all things pumpkin! It’s September and that means pumpkin spice is in full effect and all the Fall holiday decorations are out and being put up. Doesn’t matter that it’s been in the upper 90s here – we are making it feel Fallish. And that means using pumpkin in recipes too! I got my canned pumpkin and decided to make one savory (today) and one sweet (next week) recipe with that big ole can. And yes, there will be more of the pumpkin coming because there is nothing better to use than a big ole can of cheap pumpkin :) I hope you get to enjoy this vegan and gluten-free Savory Pumpkin Hummus.

Yes, I names it savory hummus, which is what all hummus’ are but you never know when you’ve got pumpkin in the recipe. Because I really did want to make a sweet hummus too … which would technically just be a dip, but beans do equal hummus … hmm, that’s too much work for my brain. I knew that with September here and, yes, restarting the healthy eating, that I needed a new and exciting hummus. I also knew that all things pumpkin were going to be starting because that is all the is on FB and IG! Pictures of pumpkins, Fall leaves, pumpkin spice lattes … you name it, it’s had a meme made about it. Well, this hummus just takes the cake … or bean. Oh, to be punny! I love adding extra veggies to things, especially hummus – and it’s been so long since I’ve experimented with hummus! Living with a small FP (the big ‘un is in storage 😦 ) it takes a little of the fun out of cooking and coming up with new recipes. I mean you have to have the big FP to make pizza crusts and stuff. But the little gets the job done, even if it’s in multiple batches. So get yourself ready, because pumpkin season is in full effect and I have a ton of recipes I want to make.

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So this hummus was just me wanting to use pumpkin and not wanting to buy expensive hummus. I don’t know why it costs so much to buy premade, but when I can make it for a few bucks less in the long run (tahini is expensive!) I’m doing it. Pumpkin is also the perfect veggie to add to savory dishes because the flavor is nonexistent. It has such a neutral flavor that it gets lost – and that is okay, because I don’t know think I’d want pumpkin pie on my carrot stick! This is the easiest pumpkin recipe yet. Dump your canned ingredients into your fp, add the lemon juice, tahini (yes, I finally bought tahini to give it a try), garlic, and spices and let whirl. It is best after being stored a few hours in the fridge so all the flavors meld together. Dive in and enjoy! *Side note – if doing in two batches, just split the ingredients in half and blend. Once done dump both batches in a bowl and mix with a spoon then stick in the fridge.

Savory Pumpkin Hummus,

2 Cans Cannelini Beans, drained and rinsed
1 C Libby’s Pure Pumpkin
2 Tbsp Tahini
3 Tbsp Lemon Juice
1 Tbsp Minced Garlic
1 1/2 Tsp Cumin
1 1/2 Tsp Smoked Paprika
1 Tsp Chili Powder

1. Drain and rinse the beans in a colander and add to the food processor.
2. Dump in the rest of the ingredients.
3. Blend until completely combined.
4. Enjoy!