December 13, 2019

Hummus Variation: Pumpkin Bean Paste

Name: Hummus Variation: Pumpkin Bean Paste
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 7 1/4-cup servings
Ingredients: 1 can white beans; ⅔ cup pureed unsweetened roasted pumpkin; 2 tbsp lime juice; 2 tbsp tahini; ½ tsp sea salt (plus more to taste); ½ tsp ground cumin; ½ tsp smoked paprika; 1 dash nutmeg; 1 dash cinnamon; 1 dash cayenne pepper (optional); 2 tbsp olive oil; 2 garlic cloves

I love hummus and everyone I know loves hummus. I especially like the word hummus. If you’ve followed my recipes for a while, you know why. If not, check out this post.

While this recipe is technically not humus, it is technically delicious. We were emptying our freezer before Christmas to make room for leftovers and the white beans had to go. What better way to blend them with tahini, a perfect mix of spices and pumpkin purée?

This Hummus Variation: Pumpkin Bean Paste recipe requires very little equipment:

Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
High-speed blender such as Omniblend Blender (affiliate link) or
Immersion blender (affiliate link)
My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!

Print Recipe

Hummus Variation: Pumpkin Bean Paste

Fluffy, savory white bean hummus infused with pumpkin, lemon, and a perfect blend of spices. 10 minutes of your time for a hearty, and wholesome dip or snack that tastes like fall!

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Appetizer, Dip

Cuisine: American

Keyword: dairy-free, fall, gluten-free, nut-free, vegan, winter

Servings: 7 1/4-cup servings

Ingredients

Dip

1 can white beans
⅔ cup pureed unsweetened roasted pumpkin
2 tbsp lime juice
2 tbsp tahini
½ tsp sea salt plus more to taste
½ tsp ground cumin
½ tsp smoked paprika
1 dash nutmeg
1 dash cinnamon
1 dash cayenne pepper optional

Garlic

2 tbsp olive oil
2 garlic cloves

Instructions

Rinse and drain white beans in a fine mesh strainer. Then add to a food processor or blender along with pumpkin, lemon juice, tahini, sea salt, cumin, smoked paprika, nutmeg, cinnamon, and cayenne (optional). Purée until creamy and smooth, scraping down sides as needed.
Heat oil in a small skillet or saucepan over medium heat. Add the entire garlic and sauté for a few minutes to brown slightly (this allows the flavor to deepen). Then add the garlic clove with the remaining olive oil from the pan to food processor and pulse to incorporate.
Taste and adjust seasonings as needed, adding more salt for saltiness, lemon for acidity, cinnamon for warmth, cumin or paprika for smokiness, tahini for nuttiness, olive oil (or water) for creaminess, or cayenne for heat.