This delicious paleo pumpkin hummus recipe uses cashews instead of chickpeas, but tastes just like the real thing! It’s also vegan and Whole30-friendly.

It’s here! It’s here! Today is the launch of The Casual Veggie, a blogger collaboration cookbook that I contributed to. I’m so excited to present this beautiful cookbook to you because I’ve had a sneak peek of it, and the recipes in it are so creative and incredible.  I love that it’s not a diet-specific book, rather, it’s a way to encourage the readers to eat more vegetables and to celebrate the seasonality and the variety of vegetables.

The Casual Veggie not only shows the steps on how to prepare and cook each vegetable, it also tells you what to look for in the market and how to store the veggie properly so it stays fresh and lasts longer. It’s a wonderful resource for those who want to eat healthier but aren’t sure where to start, as well as for those of us who can’t figure out what the heck to do with that eggplant sitting in the fridge. Here is a summary of what you can expect to find:

29 Veggies
ONE CHAPTER FOR EACH VEGGIE

• A photo of the veggie growing in the field
• Summary of how the veggie is grown
• What to look for at the market
• How to store the veggie
• How to prep the veggie
• 4-8 recipes featuring the veggie

48 bloggers

• The book is filled with perspectives from many different kinds of food bloggers.
• The food bloggers bio will let you know their cooking style (gluten free, paleo, vegetarian, etc.)

166 recipes
IT’S NOT A DIET SPECIFIC COOKBOOK.

• This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants.
• There is a range of recipe styles, including meat dishes, meatless, gluten free, breakfast, lunch, dinner, desserts, and snacks.
• This isn’t just a cookbook.  It’s a tool to help you live and eat healthier

Now that you are dying to get your hands on one of these beauties, click below to get your copy today!

Paleo Pumpkin Hummus Recipe

And, of course, how can I not celebrate this day without sharing a recipe featuring one of my favorite fall vegetables? As part of the virtual book launch party, I want to share my paleo pumpkin hummus recipe which is guaranteed to please all pumpkin lovers.

This paleo pumpkin hummus is the perfect appetizer to bring to a Fall potluck. Made with cashews instead of chickpeas, it’s a delicious and healthy snack whether you are grain-free or not. You can’t even tell the difference in the taste or texture!

Find more pumpkin and other delicious vegetable recipes in The Casual Veggie!

Also, check out what Fall drink and appetizer recipes other contributing bloggers are sharing to celebrate the launch of the cookbook!:

A Tasty Mess, Pumpkin Madelbrodt

Cooking Up Clean, Pumpkin Apple Wontons

Family for Health, Bacon Wrapped Brussels Sprouts

Fitful Focus, Pumpkin Kale Smoothie

Hola Jalapeno, Guacamole Deviled Eggs

Parsley and Pumpkins, Butternut Squash and Saurkraut Pizza with Fizzy Pumpkin Punch

Pumpkins and Peanutbutter, Simple Spaghettie Squash Cakes

Real Simple Good, Pesto Stuffed Mushrooms 

The Weekly Menu, Sweet Potato Casserole Muffins  

Toaster Oven Love, Veggie Pita Pizza Bites 

Vermilion Roots, Lemongrass Ginger Barley Tea 

Where is my Spoon? Roasted Beetroot with Crisp Chickpeas 

Will Cook For Friends, Sparkling Pear Ginger Cocktail 

**This post may contain affiliate links. Thank you for supporting Primal Health with Jean.**

Paleo Pumpkin Hummus

Prep Time: 2 hours

Cook Time: 5 minutes

Total Time: 2 hours 5 minutes

Author: Jean Choi

This delicious paleo pumpkin hummus recipe uses cashews instead of chickpeas, but tastes just like the real thing!

Print

Ingredients

• 1/2 cup raw cashews
• 1/2 cup pumpkin puree
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 1/4 tsp cumin
• 1/8 tsp cayenne
• 1/2 tsp pumpkin pie spice
• 1 garlic clove

Instructions

1. Soak raw cashews in water for 2 or more hours.
2. Drain and wash the cashews.
3. Place cashews and pumpkin into a food processor and process until smooth.
4. Add the rest of the ingredients then process until smooth.
5. Drizzle a little bit of olive oil on top before serving.
6. Use it as a dip for carrots, celeries, bell peppers, crackers, and more. Or just shove spoonfuls of it in your mouth.. whatever's your style, no judgement!

SaveSave

SaveSave