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Pumpkin Hummus without beans! This thick and creamy “hummus” is made with zucchini and pumpkin instead of chickpeas. A delicious, low calorie dip, dressing, sauce or marinade!
This No Bean Pumpkin Hummus was originally published December 2014. I’ve retested and updated the photographs for you. Enjoy friends!
I have nothing against chickpeas or any beans for that matter. They’re a rich source of fiber which is a must have for weight loss and a healthy diet. In fact, these chickpea brownies are the best chocolate chip brownies you will ever eat in your life and you would never know that they’re made with chickpeas.
But sometimes I like to lighten up my recipes in non-traditional ways like in this case, by omitting the beans. Beans are a healthy source of carbs, but omitting them yields fewer calories and giving your digestion a rest. Something very important!
That’s not to say there isn’t a time or place for beans or that bean calories are bad. Nope! This recipe is just a really creative way to sneak in more veggies.
Easy Pumpkin Hummus
This nutrient rich pumpkin hummus has the obvious. Pumpkin! And to make it super smooth and creamy, zucchini. Together they made the best fall hummus and I’m not joking about that.
I know you won’t believe me until you try it so I’m daring you to now! Here’s the crazy thing too. You won’t even taste the pumpkin or zucchini. The tahini, paprika and garlic powder are the flavor bombs in this goodie. Ready to make it?
What You Need
- Zucchini
- Pumpkin Puree
- Olive Oil
- Tahini
- Paprika
- Garlic Powder
- Salt
- Lemon
How To Make Pumpkin Hummus
Peel the zucchini then toss everything in a blender or food processor and blend until smooth. Technically, you can leave the skin on the zucchini, but your hummus will have a smoother texture without it.
How To Serve Your No Bean Pumpkin Hummus
This hummus is soooo versatile! Use it as a pasta sauce, salad dressing, chicken marinade. The options are endless for what you could do with this recipe! Of course, there’s always the traditional route of dipping veggies into it like a traditional hummus.
Anyway you make it, it’s guaranteed delicious! No pumpkin-y flavor and a great way to sneak in extra veggies.
More Hummus Recipes
Vegan Spicy Black Bean Hummus Without Tahini
Paleo Vegan Sun Dried Tomato Red Pepper Hummus
No Bean Pumpkin Hummus
Equipment
Ingredients
- 1 zucchini, peeled & roughly chopped into 1 inch pieces
- 1/4 cup tahini
- 3/4 cup pumpkin puree
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice of
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1 teaspoon garlic powder
- Paprika for sprinkling on top
Instructions
- Place all ingredients in a food processor or blender and process until ingredients are smooth.
- Place in an airtight container and store in the refrigerator up to 2 weeks.
Notes
- 1 serving equals 4 tablespoons approximately.
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just tried this recipe and it was great! Easily adaptable to what I had on hand and tasty Thanks for the recipe!
Awesome!
Thanks for sharing! I pinned this and absolutely can’t wait to try, I love ALL the ingredients!
It’s one of my favorites!
I’m glad you’re doing well!!! Thinking about you. 🙂
also thinking about this deliciousness. May have to happen this week!
Thanks friend <3
Pumpkin always takes center stage this time of year. Happy to hear the surgery went well.
Pumpkin is so delicious I’m not sure why we don’t eat it year round.
Praying for a quick, complete recovery for you! I love that you didn’t use beans in this, such a great idea!!
Thanks Senika! I still like a good chickpea but every now & then like to switch things up.
This sounds delicious! I’ve never made hummus without chickpeas, but it looks like I’ll have to :). Get well soon!
Let me know if you try it Nicole. I really love it.
Feel better!!!
Just load up on hummus 😉 Recovery food!
Haha that’s what I say about all my food!
So happy to hear that you are already on the mend! And definitely take care of that sucker—noses are silly, but mighty necessary. Love that you made the dip no bean. I think I’ll make Alex some of my pumpkin hummus and make myself some of yours!
Good idea! Hope you like it!
I hope you recover quickly and feel better soon!
What a great way to make hummus without chickpeas. I am going to try this, as my husband is allergic to chickpeas.
Thanks Dannii, I hope your husband & you enjoy the hummus!
I don’t mind 30 degrees but not a fan of colder than that! I’d love to try this as a sauce, yum!
It makes a nice little pasta sauce with spaghetti squash.