Feed Your Beauty: Hearty Pumpkin Hummus



There’s something about this time of year that beckons toasty, savory fare, be it sweet potatoes, apple pie, and foods that warm the soul. Hot chocolate? Yep. Casseroles? Yes please. Pumpkin Hummus?! YES YES YES! We are sprinkling a little bit of cinnamon on our tortilla chips and dipping into this skin-fully sweet dip whenever we have a hankering for a harvest-rich crunch.


SkinOwl Pumpkin Hummus Tip: Beta-carotene (a carotenoid better known as vitamin A), found in the bright orange pulp of pumpkins is known to protect skin cells from oxidative damage caused by free radicals. Free radicals are the culprits responsible for causing poor skin tone  and elasticity and wrinkles over time because they break down skin-plumping collagen and elastin, which can weaken over time. Also, if you sunburn easily or have an inherited disease called erythropoietic protoporphyria, then beta-carotene can reduce the risk of sunburn. What’s not to like?


Ok, so let’s get DIPPING. Follow along with us below…




For the hummus:

1 Cup Reduced-sodium Chickpeas, de-skinned (180g)*

¾ Cup Canned pumpkin

¼ Cup Maple syrup

2 tsp Pumpkin pie spice

2 tsp Coconut oil, melted + additional for drizzling, if desired.


For the chips:

1 tortilla of your preference

½ Tbsp Coconut oil, melted

Truvia, for sprinkling

Cinnamon, for sprinkling


Preheat your oven to 350 degrees and rub a cookie sheet with melted coconut oil, set aside.

To de-skin the chickpeas:


Drain the chickpeas and spread them out on a paper towel. Gently squeeze each chickpea until the thin, papery skin comes off. Repeat with remaining chickpeas


Add the chickpeas, pumpkin , maple syrup, pumpkin pie spice and 2 tsps of coconut oil into a small food processor and process until smooth. You may need to stop the processor and scrape down the sides every so often to get everything smooth and mixed, depending on how strong your processor is. Mine took a good 5 to 6 minutes of blending.


Cut the tortilla into 8 triangles and lay on the prepared cookie sheet. Brush with ½ of the melted coconut oil and then sprinkle with cinnamon and Truvia. No need to use an exact measurement, just give a good pinch of Truvia for each chip.


Bake for 8 mins, or until lightly golden. Flip the tortillas, brush with remaining oil and sprinkle with more cinnamon and Truvia. Bake for another 7-8 minutes until the tortillas are a deep golden, brown. They will not seem crunchy at first, as the Truvia will melt. But, once the chips cool and Truvia hardens, you will nice and crunchy chips!


Drizzle the hummus with additional melted coconut oil, if desired, and DEVOUR with the chips!


* Please note: This measurement is after taking the skin off. If you measure out before, it will be less than ½ a cup once the skins are removed.


Enjoy beauty birds! xo


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