Just in time for the fall season is this delicious vegan pumpkin puree hummus complete with a festive tangerine hue. The healthy appetizer incorporates pumpkins into a savory dip that is perfect to serve at parties, events and familial get togethers.
Often hummus is made with chickpeas and other veggies, rarely including squash. However food blogger Blissful Basil incorporates the staple fall gourd into the dip using pumpkin puree that can also be subbed in for butternut squash or sweet potato. The hummus is then topped with cooked chickpeas, nutritional yeast, lemon juice, smoked paprika, coriander and tahini before being blended. The end result is a cream orange hummus that pairs well with chips and bread or can be used as a sandwich spread.
Vegan Pumpkin Hummus
This Festive Dip is Made from Chickpeas and Pumpkin Puree
Trend Themes
1. Vegan Food - Opportunity for creating innovative plant-based alternatives to traditional dishes.
2. Fall Seasonal Recipes - Creating seasonal recipes incorporating popular ingredients can attract customers looking for festive options.
3. Creative Hummus Flavors - Exploring unique ingredients and flavor combinations can differentiate hummus products in the market.
Industry Implications
1. Food and Beverage - Opportunity to develop and market vegan food products.
2. Hospitality and Events - Offering vegan options for parties and events can cater to the growing demand for plant-based options.
3. Food Blogging - Creating and sharing innovative recipes can attract a niche audience interested in vegan and seasonal dishes.