Are you ready for Fall, but not quite ready to “pumpkin spice ALL THE THINGS”? This Paleo Pumpkin Hummus will be perfect, then!
I think if I ever wrote a memoir of my former vegetarian days, it would probably be titled something cheesy like “Hummus: A LOVE STORY”. Because, boy, could I chow down on the stuff. I think it’s safe to say that I was bordering on the obsessive. I can’t remember how I first came to the realization that a plain ol’ bean could be transformed into something creamy, tangy and ridiculously delicious, but once I did, I’d hazard a guess that approximately 347% of my meatless meals probably featured hummus.
Well, ok, that might be a teensy bit of an exaggeration. But only a little. I really, really liked the stuff. And then came Paleo. Well, actually, first came the misery of Hashimoto’s Disease. Paleo definitely helped to alleviate the symptoms of my thyroid problems, but it’s safe to say that it also destroyed my hummus dreams. If there was ever a reason to lament the loss of legumes, the absence of hummus in my life was it.
When people began telling me that you could make hummus from zucchini, I flat out refused to believe them. I mean, there was no WAY that a squash was going to replace a bean. Stop taunting me with your Paleo lies! And then one day, desperate for my dip-fix, I caved. I made zucchini hummus. And the hummus-afficionado in me became so ecstatic that it’s a good job I live in the middle of nowhere. The perks of country life? No one can see you dance around your kitchen like a flailing toddler. Yay.
Since Fall is supposedly coming but it’s still in the 90s for me temperature wise, I’m not quite ready to pumpkin spice ALL THE THINGS! But I did want to get my pumpkin habit started on time, so I flavored this batch of no bean Paleo hummus with pumpkin puree. It adds a gentle sweetness, a vibrant color and even a little extra snazzy creaminess to the original recipe. Top that with a little smoked paprika and this is one heck of a dip! Best part? It will take you all of 2 minutes to make if you’ve got a mini food processor. Let’s face it: nothing beats fast, healthy AND tasty in the kitchen!Print
Paleo Pumpkin Hummus
- 3/4 cup pumpkin puree
- 1 cup peeled & chopped zucchini
- 1/4 cup tahini
- 1 tsp garlic powder
- Juice of 1 lemon
- 2 tbl extra virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp fine sea salt
- 1/2 tsp smoked paprika
- Add all ingredients to a mini food processor.
- Process until everything is combined and the texture is as smooth as you like – that’s it! Drizzle with a little extra olive oil for prettiness before serving. Top with a few extra pumpkin seeds if you like!
Thank you Rach for the shout out!!! And thank you, also, for being kind enough to share this recipe on my blog!!!
Any time, lovely lady! 🙂