Paleo Pumpkin Hummus (Whole30, Vegan, Keto)
This delicious paleo pumpkin hummus recipe uses cashews instead of chickpeas, but tastes just like the real thing with the flavor of Fall in every bite! It's also vegan and Whole30-friendly.
Prep Time2 hrs
Cook Time5 mins
Soaking time2 hrs
Total Time2 hrs 5 mins
Servings: 12 servings
- 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
Soak raw cashews in water for 2 or more hours.
Drain and wash the cashews.
Place cashews and pumpkin into a food processor with the rest of the ingredients and process until smooth.
Drizzle a little bit of olive oil on top before serving. Garnish with pumpkin seeds and cayenne pepper if you'd like
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!
Serving: 1serving (2 tbsp) | Calories: 60kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 51mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1595IU | Vitamin C: 1.6mg | Calcium: 8mg | Iron: 0.6mg