Pumpkin Keto Hummus can be enjoyed with several foods to suit the need of the occasion. Spread it over your breakfast toast, serve it as a side with grilled chicken and salads, enjoy it as a dip with freshly cut vegetable sticks, or even thin it out to drizzle it over your lunch salad as a healthy salad dressing.
Nutritional information (per serving): 62 Calories, Total fat 6.5g (Saturated fat 0.9g, Polyunsaturated fat 1g, Monounsaturated fat 4.3g), Cholesterol 0mg, Sodium 58.7mg, Potassium 40.8mg, Total Carbohydrate 1.3g (Dietary fiber 0.4g, Sugars 0.3g), Protein 0.5g
In short, hummus is a delicious, quick to prepare, and versatile recipe. Moreover, you can prepare hummus using several food combinations. Using pumpkin to prepare it will not only give this aromatic dish a unique, slightly sweet, and rustic flavor but increase its nutritional value as well.
One of the most important gadgets to prepare hummus is a great blender! Blenders are available in essentially two variations: hand-held and immersion blenders. The former tends to turn even a simple blending job into a T-A-S-K because of increased cleaning and transferring work, and the latter makes it convenient to blend and clean utensils after the blending job is completed. In case you’re looking for one, check this article on The Daring Kitchen blog for a genuine guide to cost-effective purchase.
So, now that we have covered all the major roadblocks to prepare Pumpkin Hummus let’s get started to enjoy this easy-peasy dip with our favorites for the evening snack!
Keto Hummus Ingredients: (makes 20 servings)
1 cup pumpkin, peeled and cubed
1 tablespoon lemon juice
3 cloves garlic, peeled
4 tablespoons sesame seeds, overnight soaked
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon red chili powder
¼ teaspoon cumin powder
A pinch of chili powder and cumin powder, for garnish
- Preheat the oven to 200 degrees C, line a baking tray with butter paper, or drizzle some oil.
- Lightly coat pumpkin cubes in the oil and then spread it in a single layer on the prepared baking tray.
- Roast pumpkin for about 25 to 30 minutes or until it starts to caramelize a bit.
- Meanwhile, drain sesame seeds and process them until smooth in consistency with a tablespoon of oil.
- Remove cooked pumpkin from the oven and blend it until smooth in consistency.
- Now, whiz the roasted pumpkin, lemon juice, garlic, sesame seeds blend, salt, red chili powder, and cumin powder. Blend all of it until almost smooth in consistency and even in texture.
- Slowly and gradually add olive oil to the pumpkin mixture and blend it until you get a thick consistency.
- Transfer the hummus into the serving bowl and garnish it with chili powder and cumin powder.
- Enjoy with vegetable sticks or sourdough bread strips!