Pumpkin Hummus with Milton’s Crackers

This post is sponsored by Milton’s Craft Bakers.

If we all scream for ice cream, does that mean we all hum for hummus?

Next time you serve hummus, you should try humming, see if anyone else follows your lead. And next time you serve hummus, you should make it yourself, with some fresh pumpkin.

It’s #pumpkineverything season right. Why not hummus? They perfectly go together.

Don’t believe me? Let me show you how!

And as a bonus (we love bonuses on this blog), I am going to tell you about the best crackers you’ll need to dip into the ultimate fall time hummus!

No Can Openers Needed

Whenever I make hummus or pumpkin anything, I don’t need a can opener. For hummus, it’s dried chickpeas and for pumpkin, I roast up a pumpkin. Doing both of these things is the key to great texture and flavor.

If you need some inspiration for can-less pumpkin hummus, check out these two posts:

? How to Make Fresh Pumpkin Puree

? How to Cook Chickpeas in the Instant Pot (or Pressure Cooker)

Hummus Meet Milton’s Crackers

Just as important to the hummus is what you are going to dip in it. For that I just have to go with Milton’s Gluten Free Crackers. Our household fell in love with them during our Hit the Road Snackin’ series this summer.

If you don’t follow a gluten free diet you may be turned off by gluten free foods. But I assure you these crackers are totally legit. You won’t miss the wheat. Their crackers are crunchy and light. And you don’t need to worry about them breaking off into the hummus. We tested. And tested. And tested again. Trust me!!!!

The flavors I have tried include Crispy Sea Salt, Cheddar Cheese, and Multi-Grain.

I am not going to say not to dip the cheddar crackers into the dip. I mean they are good on their own of course, but why not?

You can find Milton’s crackers in several grocery stores, Whole Foods for example. But if you can’t wait to buy them, you can do so from the comfort of your couch or whenever you may be sitting right now. Check out these links and order some now, then continue on and make the pumpkin hummus.

Milton’s Crispy Sea Salt

Milton’s Cheddar Cheese

Milton’s Multi-Grain

Recipe Notes

So here is some my thoughts when I was making this hummus.

I didn’t want to make it a sweet hummus, I wanted savory. But I wanted to keep a little bit of the pumpkin spice flavor. I opted to add some nutmeg. This brings a subtle “pumpkin spiciness” to the hummus without it tasting like a latte or a donut.

I also didn’t go too heavy on the pumpkin. It’s very easy to incorporate pumpkin since hummus and pumpkins are both purees. But the texture of pumpkin is not as smooth as hummus. I didn’t want to sacrifice that too much. By adding 1 cup of fresh pumpkin, I can get the flavor of pumpkin with the hummus texture in tact.

You are also getting the health benefits to pumpkins as they known for containing beta-carotene  hence their orange color. Pumpkins also pack some Vitamin A, Vitamin C, Potassium, Copper, Manganese, Vitamin B12, Vitamin E, and Iron. (source) When you add Tahini (sesame paste) to chickpeas to make hummus, you are getting a complete protein.

I also decided to add some turmeric. I could say I added it for it’s anti-inflammatory properties, but really it was because a cup of pumpkin didn’t do anything for the color of the hummus, so I thought I needed to add some natural food coloring to make it look like it contains pumpkin. You can skip the turmeric if you want, but again why not add another nutrition component.

Pumpkin Hummus Recipe

The moment you have been waiting for, here is the recipe to make the Pumpkin Hummus. Yum Yum!

Disclaimer: This posts includes affiliate links. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. These are products and services I recommend because I use or trust them. Cookies will be used to track the affiliate links you click.