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!
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).
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)
- Pomegranate arils (seeds)
- Cannellini beans
- Canned pumpkin
- Maple syrup
- Essential spices: cumin, smoked paprika (optional), pumpkin pie spice and salt!
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!
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
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.
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)
- Preheat the oven to 350 degrees.
- 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.
- 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.
- 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!
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!