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    Home Β» Recipes Β» Pumpkin Recipes Β» Pumpkin Hummus with Milton's Crackers

    Pumpkin Hummus with Milton's Crackers

    Published: Oct 13, 2018 Β· Modified: Aug 8, 2020 by Eric Samuelson

    Jump to Recipe Print Recipe

    How to Make Pumpkin Hummus and a review of my favorite crackers to eat with hummus - Milton's Gluten Free crackers.

    Fresh Pumpkin Hummus inside a in pumpkin with a picture of pie pumpkins underneath with the words "Fresh Pumpkin Hummus" in front.

    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!

    A collage with fresh pumpkin in a bowl on top and chickpeas in the pot of an Instant Pot on the bottom.
    You don't need a can opener to make this pumpkin 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)

    Milton's Crispy Sea Salt Gluten Free Crackers spilling out of the bag.
    Milton's Gluten Free Crispy Sea Salt Crackers - the standard cracker that tastes anything but standard.

    Crackers to Eat with Hummus

    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!!!!

    Milton's Cheddar Cheese Gluten Free Crackers spilling out of the bag.
    Milton's Gluten Free Cheddar Cheese Crackers - as far as cheese crackers go, this is the IT cracker.

    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?

    Milton's Multi Grain Gluten Free Crackers spilling out of the bag.
    Milton's Gluten Free Multigrain Crackers - the more grains the merrier I say.

    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

    Fresh Pumpkin Hummus inside a in pumpkin with crackers on the left on a whiter plate.
    Adding pumpkin to the hummus is such a great addition.

    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.

    Fresh Pumpkin Hummus inside a in pumpkin on a towel with a mini pumpkin and crackers.The plate of hummus is at the top left.

    Serving the hummus in one of these mini pumpkin is THE super cute pumpkin idea of the season. Having a party this month, you gotta do it![/caption]

    Pumpkin Hummus Recipe

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

    Pumpkin Hummus

    Take your hummus to the next level by adding some fresh pumpkin and making it a great fall dip!
    No ratings yet
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    Cook Time: 5 minutes
    Total Time: 5 minutes
    Author: Eric Samuelson

    Equipment

    • Food processor

    Ingredients

    • 1 pound already cooked chickpeas
    • garlic powder
    • Β½ lemon juiced
    • ΒΌ cup water
    • β…“ cup tahini mixed well
    • ΒΌ cup extra virgin olive oil
    • 1 cup fresh pumpkin
    • Β½ teaspoon nutmeg freshly grated
    • 1 teaspoon fresh tumeric for color optional
    • salt to taste

    Instructions

    • Place a pound of cooked chickpeas and garlic into a food processor. Process until smooth. You may have to stop and scrap the sides of the bowl a few times.
    • Add the water and lemon juice. Process to combine about 20-30 seconds. Scrap sides of bowl.
    • Add the Tahini. Process to combine about 20-30 seconds. Scrap sides of bowl.
    • Add the fresh pumpkin and nutmeg. Process to combine about 20-30 seconds. Scrap sides of bowl. 
    • With the food processor running slowly drizzle in your olive oil. 
    • Add salt to taste. Pulse a few times to combine, and taste. If it needs more salt, add a little more and repeat.
    • To make it look more like the color of the inside of a pumpkin you can add turmeric. Add a little a a time until you get the color you want. I wouldn't do more than a 1 teaspoon or you might throw off the flavor. 
    • Serve inside of a small carved out pumpkin for fall cuteness!
    Tried this recipe?Mention @eatlikenooneelse or tag #eatlikenooneelse

    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.

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    Reader Interactions

    Comments

    1. scratchbaker

      October 20, 2020 at 8:18 pm

      Garlic powder? You roast pumpkin and cook dried chickpeas from scratch and use garlic powder in hummus instead of fresh garlic? No way!

    2. Eric Samuelson

      October 21, 2020 at 9:27 am

      I used a high quality garlic powder from Burlap & Barrel that miles better than the cheap stuff from the grocery store. But you definately could use fresh raw garlic or roasted garlic.

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    Hi! I'm Eric : Father of 4, living just south of Ann Arbor, MI. I'm a reformed picky eater finding a new way to not conform. Eating what's in season is my jam (I also make it!)

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