This paleo pumpkin hummus makes for the perfect fall snack or appetizer. It’s smooth and creamy and doesn’t call for any chickpeas. Yup, that’s right. Chickpea-free hummus in the house!
This is my favorite time of year! Fall = Pumpkin EVERYTHING. I know people usually think of sweets when they think of pumpkin but I’m ALL about savory pumpkin recipes.
This hummus is my first blog post in a week… and there’s a reason for that. For the past week or so, I’ve been living out of my car – or well, it feels like I have. In just one week, I’ve put over a thousand miles on my jeep!
Roby and I drove to Virginia to spend time with family. Then I made my way back home to Pittsburgh, then to Canada, then to Michigan. Yep. A lot of road tripping. I went to Detroit for my my best friend’s surprise proposal/engagement party and so I stopped by Windsor for a night to see two of our closest friends, Tomy and Kat (you may remember me mentioning their wedding here).
After a weekend filled with celebrations, I drove back home. Roby met me in Pittsburgh at our house soon after and his uncle, aunt and cousins stopped by too so we ended the weekend with more family time.
It was an amazing weekend. I think the only way it could have been better is if I had some of this pumpkin hummus waiting for me in the fridge. The good thing is, it’s really easy to whip up – it takes just a couple of minutes! I’ve made this several times and I even have a LAZY method to making this even faster: use garlic powder instead of fresh garlic and mix everything together in a bowl vs. a blender (less cleaning) 😉
I’ll be making this several times this season I’m sure. Make this and share it with the people you love! It’ll definitely be a big hit!
- Combine all ingredients together in a food processor or blender and blend until smooth.
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