This post brought to you by LIBBY’S Pumpkin. All opinions are 100% mine.
Spring time is a time we head outdoors to enjoy the sun and warm air while we entertain. A favorite appetizer for our get-togethers is vegetable chips and hummus, because it is so easy to make and such a social party snack…we love getting everyone together around a few bowls to chat while they munch.
I usually make an hummus with olive oil, but I wanted to cut the fat a bit and kick up the taste factor, so I replaced the olive oil and half the beans in my usual recipe with a can of LIBBY’S 100% Pure Pumpkin, and the results were incredibly tasty, and so light- perfect for the spring and early summer! I chose a variety of my favorite seasonal herbs to make it more zesty too, and I use Great Northern beans instead of chick peas because they are a little lighter, great for warmer months.
Spring Pumpkin Hummus with Seasonal Herbs
Ingredients
1 can (15 oz) LIBBY’S 100% Pure Pumpkin
1 can (15 oz) Great Northern beans, drained
1/2 teaspoon sea salt
1/4 teaspoon rosemary
1/4 teaspoon thyme
pinch of lavender
Directions
1. Combine pumpkin and beans in a blender and pulse until smooth.
2. Pour out hummus mixture into a bowl and stir in seasoning and herbs.
3. Serve with your favorite hummus companion (we love veggie and flaxseed chips).
I never realized before how incredibly versatile pumpkin is, but now that I’ve been trying it in different recipes I found at LIBBY’S Pumpkin on Pinterest, I feel that almost everything tastes better with pumpkin. It stands on its own as a delicious ingredient, but also helps to cut the fat, calories, cholesteral and sodium when used to replace other ingredients in a recipe, like eggs or butter. It’s packed with fiber and vitamin A, in addition to the fact it can be used in so many recipes that you may not have thought of, so pumpkin really is a superfood.
I recently made a savory dish of Pumpkin Cheese Ravioli that was incredibly delicious as well as lower in fat (because it reduced the quantity of cheese filling). It’s a popular ingredient in desserts and beverages, and it’s also wonderful in appetizers, or part of lunch and dinner recipes.
Looking for a food to keep recipes tasting great while cutting the calories and fat? #PumpkinCan do that! Find and share fun #PumpkinCan facts via Twitter, Facebook and Pinterest for a chance to win weekly prizes, and discover some really unique and savory recipes you can make with pumpkin too, like risotto and lasagna…enjoy lighter version during the spring and summer!
That really sounds like a wonderful change of pace to traditional hummus. Great idea!
That sounds so weird to me! 🙂 My kids are begging me for some pumpkin cream cheese and will be making it for them this week.
I’d love to use Pumpkin in more recipes. This looks delicious!
This pumpkin hummus looks really tasty. I will have to try it real soon.
I would have never thought of pumpkin in hummus before, but I love both, so I bet it is an awesome combination!
I would never have thought to make hummus using pumpkin, bet it is delicious. I’ve never made my own but you’ve inspired me to give it a try!
Yum! That sounds incredibly delicious. I’ve never thought of adding pumpkin to hummus but KNOW I’d love it since I love everything pumpkin.
This sounds interesting… is it a strong pumpkin flavor? That little dish is cute though!
It’s actually not strong at all, you mostly taste the beans and herbs with a bit of light “something” there that you probably couldn’t put your finger on if you didn’t know it was pumpkin. When pumpkin is added to recipes, it tends to adapt toward the general flavor rather than overpower.
Looks very tasty and I love the flavor of pumpkin. I’ll have to try this.
Penelope, that looks absolutely delicious. I’m totally going to try this.
Now that’s something I never would have thought of substituting in hummus but oh my yum! I love the taste of pumpkin so I’d probably devour this.
Now that is creative!! I am so gonna have to try this out! I would have never tried pumpkin like this!
This sounds quite delicious! I love hummus and just about anything with pumpkin in it, but never heard of the combination of the two until now. Yum, yum! 🙂
I’ve never had hummus before but yours looks quite tasty. I’m not a huge pumpkin fan, but I would still make this.
What a great way to spice up hummus.
The combination of lavender and pumpkin sounds refreshing. I may have to check out that risotto recipe too!
That sounds delicious, I never thought about putting pumpkin and hummus together.
It’s so funny how I never think to eat pumpkin unless it is Fall. I’ll to have it year round. Why not? It’s delicious and healthy.
We just made our first hummus from scratch earlier this month using traditional garbanzos. I would love different flavorful spins and this pumpkin version sounds delicious indeed!
That looks amazing. I would never think to include pumpkin in my hummus.