Savory Pumpkin Hummus Dip
Pumpkin is the ultimate symbol of fall, and for that we are grateful as pumpkin is a versatile ingredient that can be made sweet or savory depending on what you pair with it. Take for example Pumpkin Hummus, you might think it would end up sweet because of the pumpkin puree, but in fact this seasonal dip is quite savory with the addition of traditional hummus ingredients like tahini, garlic, lemon, beans and cumin. Where this Pumpkin Hummus departs from tradition is the addition of the pumpkin and a little heat from some added cayenne pepper. It’s amazing!
I partnered with Kuner’s of Colorado to recreate their pumpkin hummus recipe and share with you here. This recipe has not just one, but two kinds of beans which adds yet another depth of flavor to the dip. Combining traditional garbanzo beans with pinto beans not only makes the flavor more interesting, but also increases the fiber of the hummus, which is an added bonus.
I topped my Pumpkin Hummus Dip with fresh pomegranate arils, roasted pepitas (pumpkin seeds) and a touch of olive oil. You can also top with a sprinkling of cumin and cayenne pepper, which I did as well and is ultimately the way I would serve. Serve this anytime you have company this fall and keep them guessing about the secret ingredient which just makes this hummus absolutely delicious! We’re talking about pumpkin puree of course! Not pumpkin pie filling because that would be too sweet.
In a food processor, combine the drained and rinsed beans, pumpkin puree, tahini, garlic, spices, and lemon juice and puree until it is smooth. If you’ve never made hummus, you may be wondering what tahini is. Tahini is a paste made from sesame seeds and is a staple in many cuisines, especially in the Mediterranean and Middle East.
I added about 2 tablespoons of olive oil to get an extra creamy consistency. I also tasted for salt once the hummus was pureed and since I had used unsalted beans, I added about 1.5 teaspoons of salt and fresh cracked pepper to the hummus and mixed again. It was perfection!
Serve with pita chips, crackers, vegetables or chips. Below you can see that I topped with fresh pomegranate arils, pepitas, a drizzle of live oil and I sprinkled some cumin and fresh cayenne pepper for an extra kick. The combination of the sweet pomegranate, spicy cayenne and perfectly blended pumpkin hummus is to die for!
Be sure to check out the other recipes we’ve put together for Kuner’s Beans including a Cowboy Caviar Dip, Black Bean & Corn Salsa – perfect for holiday entertaining, savory White and Green Bean Casserole, perfect as a Thanksgiving side and Sweet & Smokey BBQ Beans. For more great recipe ideas and coupons on Kuner’s products, be sure to visit their website here.
Savory Pumpkin Hummus
- 1 15oz can Kuner’s® Pinto Beans (drained, rinsed)
- 1 15oz can Kuner’s® Garbanzo Beans (drained, rinsed)
- 1 15oz can pure pumpkin puree
- 3 tablespoons tahini
- 3 tablespoons lemon juice
- 1 teaspoon chopped garlic
- 1 teaspoon cumin
- ¼- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil optional
In large food processor, combine beans and pumpkin; process 1 minute or until almost smooth. Add tahini, lemon juice, garlic, cumin and desired amount of cayenne; process 30 seconds or until well blended, stopping machine and scraping sides of bowl as needed. Season with salt and pepper if desired.
Garnish with a drizzle of olive oil and cayenne pepper or pepitas. Serve with crackers, pita chips or pita bread.
This is a sponsored post on behalf of Kuner’s of Colorado. We appreciate you supporting the brands that help make Super Safeway possible.
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