Take your hummus game up a notch with this amazingly flavourful Thai pumpkin hummus recipe! Smooth and creamy hummus loaded with Thai-inspired flavours. This hummus is perfect for dipping veggies or chips but is even better used as a spread for sandwiches and wraps.
What exactly makes this a Thai hummus? It uses lots of flavours inspired from Thai cooking including ginger, cilantro, peanuts (peanut butter), lime juice, and sesame oil. Together, these offer a delicious and satisfying hummus.
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Create a More Nutritious Thai Hummus with Pumpkin
I’ve also added pumpkin to this hummus recipe for 2 reasons. First, pumpkin is delicious and full of great nutrition like vitamin A (beta-carotene), potassium, and vitamin C. It’s always great to get some extra veggies in our diets. The flavour from the pumpkin complements the Thai ingredients really well.
The second reason I’m using pumpkin is that I find it helps me get a creamy hummus consistency with a not-so-great blender or food processor. Since the pumpkin is already pureed (in the can), it helps get the Thai pumpkin hummus blending up well without having to water it down as much.
Health Benefits of Thai Hummus: Why It’s Amazing
I’m a huge fan of hummus for so many reasons. It’s such a versatile food and can be used as a dip, to spread into sandwiches/ wraps, or as a flavourful ingredient in another recipe. Hummus is also a great source of plant-based protein and fibre. The two things that help keep you full are protein and fibre so this is a great choice as a snack, or addition to your lunch, to keep you going all day long! I’ve written a full article on the health benefits of legumes, like chickpeas, if you’re interested in learning more.
I make regular hummus all the time, but sometimes it gets boring. This Thai pumpkin hummus is a new take on hummus that I’m sure you’ll love. You can adjust the ingredients to your taste if you like.
Have you ever tried making hummus before? Let me know how it went, and how this recipe turns out, in the comments below!
Thai Pumpkin Hummus
- Cutting Board
- 2 19 oz cans chickpeas drained and rinsed
- 1 C pumpkin puree (canned)
- 1/3 C natural peanut butter
- 4 tbsp lime juice
- 2 whole green onions diced if using food processor
- 1 tbsp ginger grated if using food processor
- 2 tbsp red curry paste
- 2 tbsp soy sauce can use tamari if gluten-free
- 2 tbsp sesame oil
- 1/4 C oil (neutral flavour like avocado or canola)
- 1/2 C water (may need more to blend)
- 1 tsp salt
- ¼ bunch cilantro chopped
- Place all ingredients, except for the cilantro, into a food processor or high-speed blender.
- Blend until smooth. This will take some time. If using a food processor, scrape down the edges every so often to get an even blend. You may need to add a small amount of additional water if you are having a hard time blending the hummus; I recommend starting with 2 tablespoons at a time, blend, and see if you need more.
- After its blended and smooth, stir in the cilantro.
- It’s best to let the hummus sit for an hour or more in the fridge before servings. This allows time for all those flavours to come together. Also, the hummus tend to become warm from the heat of the blender/ food processor, and this Thai pumpkin hummus is best served chilled.
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