Pumpkin Hummus

Pumpkin Hummus

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2 cans (15 ounces each) chickpeas, drained and rinsed
3 garlic cloves, roughly chopped
1/4 cup fresh lemon juice
3 tablespoons tahini
3/4 cup canned pumpkin (not pumpkin pie filling)
2 teaspoons cumin
1 to 2 teaspoons salt
1/4 to 1/2 teaspoon cayenne pepper (depends how spicy you want it)
1/4 to 1/2 cup olive oil
Pinch of sea or kosher salt for to top (optional)
A few roasted pumpkin seeds to decorate the top (optional)

Place chickpeas, garlic, lemon juice, and tahini in food processor. Pulse until smooth. Add pumpkin and seasonings. Pulse to combine. With the food processor running, drizzle in 1/4 cup to 1/2 cup olive oil until blended. If too thick you can add a bit of water. Taste to see if more salt is needed. I love to serve this in a hollowed out small pumpkin. Decorate the top with a little sea salt and a few roasted pumpkin salt if you like. Serve with warm pita bread wedges, pita chips, my oven-baked Crispy Baked Tortilla Chips and fresh veggies for dipping.

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