Want to meal plan without spending hours in the kitchen?

The Perfect Fall Appetizer: Pumpkin Hummus Crostini

These pumpkin hummus crostini feature Fall’s signature flavor along with a flavorful punch from the pomegranate arils and a peppery kick from the arugula greens. You can easily make the pumpkin hummus the day before to make assembly a breeze the night of.

The fall season means the beginning of holiday entertaining, whether you’re planning a friendsgiving, girls’ night in or cocktail social. I’ve teamed up with my bestie and entertaining maven, Malia from Lettermade, to bring you a series of healthy hostess tips and recipes!

pumpkin crostini 1

If you’re an aspiring hostess with the mostess and you love entertaining friends and family like we do, then keep reading! I’ve got the most delicious (and easy) appetizer recipe that can be prepped ahead of time and assembled in a matter of minutes.

What’s not to love about Fall? The weather starts to cool down (so you can finally break out your booties), butternut squash soup is finally in season and pumpkins are everywhere (from décor, to candle scents, to PSL lattes).

Pumpkin Hummus Crostini makes the perfect and healthy fall appetizer for entertaining!

If you’re feeling like you need to keep things EXTRA simple, you could always buy store-bought hummus and skip the homemade pumpkin hummus step. But I’m telling, it’s worth the extra 5 minutes!

All you need for these pumpkin hummus crostini are:

  • A baguette (or gluten-free loaves)
  • Arugula
  • Pomegranate arils (seeds)
  • Cannellini beans
  • Canned pumpkin
  • Tahini
  • Maple syrup
  • Lemon
  • Essential spices: cumin, smoked paprika (optional), pumpkin pie spice and salt!
Pumpkin Hummus Crostini makes the perfect and healthy fall appetizer for entertaining!

These pumpkin hummus crostini are not only packed with flavor, but they are packed with nutrients as well. Pumpkin puree is full of fiber (meaning it will hold you over until dinnertime) and beta-carotene which is converted to vitamin A in the body to keep your peepers healthy.

When buying canned pumpkin, make sure you are buying the puree and not the pumpkin pie mix which has added sugars!

pumpkin crostini 4

If you make these pumpkin hummus crostini (or any other FitLiving Eats recipe) don’t forget to tag #fitlivingeats on the Instagram 🙂

Stay tuned for more healthy hostess tips and recipes coming your way!

You can shop the cocktail napkins featured in these delicious pics here. These gorgeous linens make fantastic holiday and hostess gifts!

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

The Perfect Fall Appetizer: Pumpkin Hummus Crostini

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 68 1x
  • Category: Side
  • Method: Oven

Description

These pumpkin hummus crostini feature Fall’s signature flavor along with a flavorful punch from the pomegranate arils and a peppery kick from the arugula greens. 


Ingredients

Scale

For the pumpkin hummus:

  • 1 14.5 oz. can cannellini beans, rinsed and drained
  • 2/3 cup pumpkin puree
  • 1 garlic clove
  • 1/2 lemon, juiced (about 1 Tablespoon)
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt

For the bread & toppings:

  • 1 baguette or gluten-free loaves, cut into 1” thick slices
  • 1 1/2 cups arugula
  • 1/2 lemon
  • 1 cup pomegranate arils (seeds)

Instructions

  1. Preheat the oven to 350 degrees.
  2. Place the baguette slices on a baking sheet and bake for about 15 minutes, or until slightly toasted on top. Remove from the oven and set aside.
  3. To make the pumpkin hummus, add all of the ingredients to a food processor and blend on HIGH until smooth and creamy, scraping down the sides a few times.
  4. To assemble, toss the arugula in a little bit of lemon juice. Spoon the hummus onto the crostini and top with the arugula leaves and a sprinkle of the pomegranate arils. Once the crostini are plated, sprinkle with a little bit of salt and freshly cracked black pepper. Enjoy!

Notes

You can buy store-bought hummus instead of making your own to save time. There will likely be leftover hummus that would be fantastic leftover with veggie sticks!

-Carly Paige

Post Tags

The Cookbook You'll Actually Use

Simply Swapped Everyday

Simply Swapped Everyday is your guide to elevating the everyday through mindful methods, ingredient swaps and over 75 plant-powered recipes. Cooking healthy foods at home has never been easier or more delicious!

You might also like

Comments

Leave a Reply

Your email address will not be published.

Recipe rating

Hi! I’m Carly Paige, a culinary nutrition expert and chef who believes that healthy doesn’t have to be frustrating, boring or restrictive. I’m here to show you how through my Simply Swapped Method so that you can feel more energized and confident from within. You’ll find tips for focusing on nutrition in the kitchen, along with plant-powered, gluten-free recipes that proves healthy can be delicious.

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.

You're In!

Download your copy of the Meal Planner Starter Kit below. You will also be receiving the link in the welcome email that was just sent to your inbox. Happy cooking!

Meal Planning Made Easy

Learn how to meal prep without spending hours in the kitchen and actually crave the foods you make. Get your free MEAL PLANNING STARTER KIT and printable weekly template to get cooking.