This is the ultimate fall spread and it is my mixed bean pumpkin hummus. This recipe is the easiest recipe ever. And it takes less than 15 minutes to make it. Spread this delicious fall hummus on a toast, add it to your grains or dip anything you like in it. Ok, you’ll tell me it is not really hummus because I have swapped out the chickpeas for some mixed beans. Actually, this Epicure 4 bean mix can that I use in this tasty recipe contains butter beans, red kidney, baby lima beans and some chickpeas too. So, this recipe is inspired by the idea of hummus, namely a creamy dip with Tahini (and a tiny bit of chickpeas). So I have called it hummus. Now you know.
Fall is here. Pumpkin is my favorite ingredient for this season as it is so versatile. If you love pumpkin or you want to explore fall food, you are going to love this mixed bean pumpkin hummus. It is creamy, sweet, and full of fall flavors. Of course, it is plant-based and packed with insane benefits. Try this out !!
Ingredients in this bean pumpkin hummus?
Only 5 ingredients to make this delicious pumpkin hummus: pumpkin puree, 1 can of 4 bean mix, Tahini, Maple syrup and pumpkin pie spice.
Usually, I steam some pumpkin for the week and I keep it in the fridge for 3 to 4 days. Or I keep some in the freezer to use it whenever I need it.
I love adding beans to my hummus. By adding different types of beans, I add extra protein and fiber to my diet. Because variety is key. And you won’t notice the difference. It is only creamier than regular chickpeas in hummus. And if you can’t find this 4 bean mix, you can use only white beans or butter beans instead (or use a full can of chickpeas, that’s it).
Tahini and maple syrup add a delicious hummus and sweet touch. And the pumpkin pie spice is the cherry on the cake. It makes this dip so “fall” vibrant. If you don’t have any pumpkin pie spice, just combine cinnamon, nutmeg, clove, ginger, and allspice to make your own.
If you like it spicy like me, I add some cayenne pepper on top or into the mix. It is divinely spicey.
How to make it?
This is where it becomes really interesting. Because of its simplicity.
After steaming your pumpkin and reducing it into a puree, all you have to do is rinse your beans and blend everything together in a food processor. I scrap the mixture only once, mix it again, and keep it in an airtight container for a few days.
Crunchy green topping
If you plan a dinner with friends and you want to make this dip more exciting, add some roasted pumpkin seeds and some green curry leaves on top. It is an extra crunch and it adds more healthy benefits to it.
Using a pan, I saute for 3 to 5 minutes the pumpkin seeds and some curry leaves with a little bit of olive oil. I actually wait for the seeds to pop. Finally, I pour it over my pumpkin hummus bowl for a delicate final touch.
How to use it?
It’s a delicious spread on toast, on apple, with some grains, or in some salad bowl. It is a perfect dip with some crackers or raw vegetables. I mean -look at this- it is irresistible and so creamy with a subtle spice of pumpkin pie.
More pumpkin recipes for this fall?
Check these out :
Roasted cauliflower and pumpkin spinach salad
Healthy mixed bean pumpkin hummus and…
Creamy, pumpkin-y, savory, satisfying, and delicious!
If you make it
If you make my mixed bean pumpkin hummus, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
Mixed bean pumpkin hummus
INGREDIENTS
Pumpkin hummus
- 1 cup pumpkin steamed and blend
- 1 can 4 bean mix (400 gr) or any other mixed bean - (or 1 can white beans or chickpeas)
- 2 tbsp Tahini
- 1 tbsp maple syrup
- ½ tbsp pumpkin pie spice
- 1-2 pinch(es) cayenne pepper (optional)
Topping
- Few curry leaves (fresh)
- 2-3 tbsp pumpkin seeds
- 1 tsp olive oil
- 1 tsp spicy olive oil - (or olive oil mixed with cayenne pepper and chili flakes)
INSTRUCTIONS
Pumpkin hummus
- Peel the pumpkin and cut it into cubes. Steam for approx. 10 minutes. When it is soft, blend it in a small blender. You need 1 big cup for the recipe.
- Rinse the beans. Then, mix all the ingredients in a food processor and pulse until smooth and creamy.
Topping (optional)
- In the meantime, saute in a pan over medium heat the pumpkin seeds and curry leaves along with a little bit of olive oil. You know it is ready when the seeds pop.
- Place your pumpkin hummus in a medium bowl, decorate with topping (seeds and leaves), and add some cayenne pepper and spicy olive oil. Enjoy or keep in an airtight container for a few days (as a meal prep for example).
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