Pumpkin Turmeric Hummus
- Sara
- Sep 13
- 2 min read
Who says pumpkin is just for desserts? Have you ever tried "pumpkin curry" at a Thai restaurant? It's one of my favorite Thai take-out options, and it inspired this Pumpkin Turmeric Hummus. Hummus, with its Mediterranean roots, gets a delightful twist with pumpkin, a hint of turmeric, and a dash of red pepper flakes, creating a wonderful Fall fusion version of the classic recipe. It's so delicious and quick to make that it will become your new favorite for holiday potlucks.
This nutritious hummus is a variation of my low-FODMAP Bean-Free Hummus, substituting garlic with garlic-infused olive oil. Tahini (sesame paste) and lemon juice are retained as traditional hummus ingredients and are within low-FODMAP serving sizes. Since pumpkin is technically a type of squash, I decided to include some summer squash, also known as zucchini, in the recipe to enhance plant diversity. I also incorporated a small amount of garbanzo beans for added creaminess and further plant diversification.
One 3-4 tablespoon serving of this Pumpkin Turmeric Hummus remains low-FODMAP, so enjoy on your favorite gluten-free bread, crackers, cucumber slices, or vegetable sticks, in wraps, on sandwiches. I love it on freshly made sourdough slices!
Pumpkin is a rich source of beta carotene, beneficial for eye health, packed with fiber, and readily available in canned form. Turmeric, known for its anti-inflammatory properties, is a key ingredient in curry, adding a hint of spice to this hummus. Chickpeas, abundant in fiber and plant-based protein, though high in FODMAPs in large amounts, support gut microbiome diversity and are among the most easily tolerated legumes.
If you try this vegan, low-FODMAP recipe please give it ⭐️⭐️⭐️⭐️⭐️ (5 stars) below and leave a comment.
This post may contain affiliate links. Please read my disclosure and privacy policy.
Comments