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Vegan Recipes and Nutrition

  • Vegan Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snack
    • Appetizer
    • Gluten Free
  • Vegan Nutrition
    • Essential Nutrients
    • Food Groups
    • Vegan Health
    • Vegan Nutrition Articles
  • About
    • About Lettuce Veg Out
    • Meet Nicole: A Vegan Dietitian
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Vegan Thai Hummus with Pumpkin, Ginger Cilantro and Lime

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Thai Hummus Recipe with Pumpkin and vegetables on cutting board

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.

Thai Pumpkin Hummus Recipe Vegan Protein Snack

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 Hummus Recipe with Pumpkin and vegetables on cutting board
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Thai Pumpkin Hummus

Take your hummus game up a few notches with this Thai Pumpkin Hummus. Full of Thai-inspired flavours, plant-based protein, and fibre!
Course Appetizer, Snack
Cuisine Thai, Vegan
Keyword Thai Pumpkin Hummus
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 Cups
Calories 360kcal

Equipment

  • Blender
  • Cutting Board
  • Knife

Ingredients

  • 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

Instructions

  • 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.
  • Enjoy!

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.
Nutrition information based on using low-sodium soy sauce or tamari.

Nutrition

Serving: 1Serving (about 1/2 cup or 1/8 of recipe) | Calories: 360kcal | Carbohydrates: 37g | Protein: 13g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 871mg | Potassium: 352mg | Fiber: 11g | Sugar: 8g | Vitamin A: 5681IU | Vitamin C: 5mg | Calcium: 86mg | Iron: 2mg

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Filed Under: Vegan and Gluten Free Recipes, Vegan Recipes, Vegan Snack Recipes Tagged With: Cilantro, Ginger, Herbs and spices, Legumes, Nuts and seeds, Peanut butter, Pumpkin, Sesame, Thai, Vegetables

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About Lettuce Veg Out

Vegan registered dietitian Nicole Stevens MScFN

Welcome to Lettuce Veg Out, a vegan recipe and nutrition website created by Nicole Stevens, MSc, RD. As a vegan Registered Dietitian, I empower vegans to live a balanced life and gain confidence in the kitchen. Read More

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