# Snack Today: Pumpkin Chickpea Hummus

**By Paula Gallagher** · 2017-10-31

![Pumpkin hummus.](https://cdn.shopify.com/s/files/1/0319/0960/9603/files/pumpkin-hummus_300.png?v=1698165775)

Happy Halloween! The last few days around our house have been spent carving pumpkins and roasting seeds. Although most people compost the insides of the pumpkin, I say save it and use it to make this great hummus. It makes a great snack, while you are handing out candy!

Pumpkins contain a rich supply of beta carotene and alpha carotene. Loaded with fiber, vitamins and minerals, you’ll get a mouthful of potassium, magnesium, selenium, and lutein in every bite, plus a good dose of vitamins A, C and E.

There are many healthy benefits of pumpkins. Eating pumpkin has been linked to a lower incidence of type 2 diabetes, and its natural anti-inflammatory properties aid in fighting asthma and arthritis. Pumpkin also helps maintain fluid balance, regulate blood pressure, modulate the immune system, and prevent cataracts and arteriosclerosis. A digestive aid, pumpkin soothes the stomach and decreases bloating and flatulence.

If you’re buying a pumpkin to cook rather than carve, get a small sugar pumpkin. Look for a deep orange color and a smooth, dull rind, indicating a mature, sweet pumpkin. Store it in a dry place away from direct sunlight.

Once cut, cook pumpkin the same day to preserve its nutrients. Cook pumpkin just like you would a potato. You can use it in soups, or puree it and add to muffins, cakes and breads to enrich their fiber and nutrient content and produce moist, delicious baked goods.

## Pumpkin Chickpea Hummus

-   5 cups fresh pumpkin, cubed
-   1 cup canned chickpeas
-    Extra-virgin olive oil, as needed
-   1/2 cup tahini
-   4 large garlic cloves, minced
-   1/2 cup fresh lemon juice
-   2 tbsp flat-leaf parsley, finely chopped
-   1/4 tsp ground cumin
-   Salt and pepper
-   1 Tbsp toasted pumpkin seeds

Place pumpkin cubes in a large saucepan and cover with water. Bring to a gentle boil and continue to boil until soft (about 40 minutes). Drain well and blend in a food processor. Return pumpkin to saucepan and cook over medium-high heat until liquid is nearly evaporated (about 25 minutes).

Drain and rinse canned chickpeas. Place chickpeas and pumpkin in a food processor or blender and blend until smooth. Add oil in small amounts, if needed.

Transfer to a medium-size bowl. Stir tahini into pumpkin/chickpea mixture, followed by garlic, lemon juice, parsley, and cumin. Season with salt and pepper. Top with toasted pumpkin seeds. Serve with cut up veggies.

**Tags:** Category_Healthy Recipes, halloween, healthy recipe, hummus, pumpkin, tahini

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> Source: [Village Green Apothecary](https://myvillagegreen.com/blogs/post/snack-today-pumpkin-chickpea-hummus)