fbpx

Appetizers

Pumpkin Hummus

Pumpkin Hummus
Pinit

Ingredients
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)

Directions
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.

Print Friendly, PDF & Email

Show Comments (0)

Share Your Secrets
[contact-form-7 404 "Not Found"]
×
Cooking Community - Share Your Recipe

    ×
    Cooking Community - Share Your Java Blog

      Blog Title

      Content

      Please attach a photo of your recipe.
      (Maximum file size: 5 MB. Accepted file types: jpg, gif, png. Images should be at least 700 pixels wide for best display.)

      [honeypot hunt-349]

      ×
      Book Club Choice

        Your Name

        Your Email

        Book Title

        Description/Notes

        [honeypot cantseethis]
        [anr_nocaptcha g-recaptcha-response]

        ×

        This is a unique website which will require a more modern browser to work! Please upgrade today!