Instant Pot Pumpkin Hummus / Tips, and Tricks for Making Homemade Hummus

How to Make Pumpkin Hummus in the Instant Pot |Tips, and Tricks for Making Homemade Hummus
Hello Foodies, 
           This rich, creamy, and nutty pumpkin hummus taste delicious and is incredibly easy to make using your instant pot. This pumpkin hummus is a favorite flavor variation on this popular gluten-free, vegetarian, and vegan dip. It's a simple recipe anyone can pull off. It has everything that makes falafel platter great.


 Adults and kids will love it, and it is super healthy. Serve it with falafel, tahini, pita, and salad, and everyone will be happy. It's perfect for a variety of dippers, including veggies, crackers, chips, and shrimp or meat. It can be customized in a variety of ways for an extra zing of flavor. You can add more red chili powder and make a spicier version too. It has a rich flavor, and it tastes fabulous with puffed warm pita, crispy falafel, and vegetables. It requires common ingredients that can easily found in your kitchen pantry. Pumpkin hummus made from scratch by using chickpeas, homemade pumpkin puree, garlic, tahini, red chili powder, cumin powder, green chili, lemon juice, and salt. 


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        From game day gatherings to cocktail parties, this homemade pumpkin hummus, a delicious spread or dip, is sure to impress when you are planning to throw a party. You will have a hard time keeping guests away from this creamy, silky smooth dip that is packed with tasty and healthy chickpeas, pumpkin and garlic. This simple appetizer allows everyone to snack apart, and this doesn't take long to prepare. So forget the store-bought hummus and try a classic, creamy pumpkin hummus recipe. 


Tips to make, and serve Instant Pot Pumpkin Hummus:
  • Peel the skin of cooked chickpeas that will help to make the silky-smooth hummus.
  • It can easily be doubled or tripled to feed a crowd. 
  • Cook chickpeas until they are so tender, and are mushy. 
  • Sometimes I add a pinch of baking soda while cooking chickpeas; it helps to chickpeas to separate their skin. 
  • Give an ice bath after cooking chickpeas; it makes this less tedious. 
  • You can prepare it ahead of time and refrigerate it; refrigerating improves the flavor. 
  • Always soak the chickpeas in the water; it helps to soften the chickpeas enough to lend hummus an ultra velvety texture. 
  • Use drained water while blending chickpeas instead of plain water. 

Along with pumpkin hummus, I have made this falafel platter. This falafel platter brings the Middle Eastern flavor with a tangy tahini sauce, pita bread, falafel balls, and salad. Instead of typically deep-fried falafel, these are baked, which means less mess and a healthier dinner/lunch. 

Here are recipes for falafel and tahini:
Preparation Time: 5 Minutes; Cooking Time: 15 Minutes. 
Each serving of Pumpkin Hummus Contains 70 Calories. 

Ingredients:
  • Chickpeas 1 cup(soaked in water for 7-8 hours) 
  • Pumpkin Puree ¼ Cup
  • Garlic 2 cloves
  • Cumin powder 1 tsp
  • Salt 1 tsp
  • Red chili powder ½ Tbsp
  • Green chili 1
  • Tahini sauce 4 Tbsp 
  • Olive oil 3 tsp
  • Lemon juice 1 tbsp
  • Water as needed 

Instructions:
  • Wash and soak chickpeas in water for 7-8 hours or overnight. 
  • Drain the water and add soaked chickpeas into the pan. 
  • Add 2 cups of water into the pan. 
  • Turn on Instant Pot and 2 cups of water and place the trivet with the pan. 
  • Close the lid, place vent on the sealing position
  • Cook on manual mode(Hi) for 6 minutes.
  • NPR for 10 minutes and then release the pressure manually. 
  • Open the lid and take the pan out and drain chickpeas completely.
  • Let it cool, and once cool, remove the skin of the cooked chickpeas (it's optional). 
  • Transfer chickpeas to the grinder or food processor, then add pumpkin puree, lemon juice, garlic cloves, red chili powder, cumin powder, salt, tahini sauce, olive oil, and add required water to grind.
  • Grind with adequate water to make creamy and smooth Pumpkin Hummus.
  • Transfer to a serving bowl and drizzle with olive oil and a dash of red chili powder. 
  • Creamy, smooth Pumpkin Hummus is ready to serve.
  • Serve with falafel, pita, and salad, and enjoy falafel platter!!!


Dietary Comment:
  • The calorie count is based on a 2000 calorie diet.
  • Per serving contains 70 calories, along with 7.41 g carbohydrates, 2.2 g dietary fiber, 3.66 g fats, and 2.57 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level. 

Health Benefits of Pumpkin Hummus:
  • It is a vegan, gluten-free and vegetarian meal.
  • Hummus is an excellent protein source for vegetarians and vegans.
  • It helps balance cholesterol levels, reduces hypertension, and protect against heart disease.
  • Weight loss management: high fiber content in chickpeas helps people avoid overeating and gaining excess weight.
  • It's low in calories and high in proteins, vitamins, and minerals
  • Highly nutritious and rich in Vit.A, also a good source of beta-carotene. 
  • Low in calories 
  • High in antioxidants 
  • Boost immunity

Good Time To Eat:
           It is good to eat pumpkin hummus for lunch, brunch, snacks, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
  • Subscribe to my YouTube channel for Healthy, Tasty, Instant Pot, and Air fryer recipes.
Eat Healthy, Stay Healthy!!!

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