Clearly I am hooked on making dips right now because today I bring you the most delicious Pumpkin Hummus recipe.
If you’re one of those people obsessed with pumpkin-EVERYTHING as soon as fall hits, you’re going to love this hummus. Even if you’re not, I bet you’ll think this Pumpkin Hummus is A++++ (if I do say so myself).
The pumpkin flavor is faint, but you still definitely know it’s there. The addition of cumin and paprika give this hummus a nice punch of spice.
Bessie REALLY wanted love and attention while I was making this, so I plopped her on one of the dining room chairs, looking into the kitchen.
There was something about sitting where “the humans” sit that made her extra content. She settled in and slept on the chair until I was done cooking.
It’s been almost a year since Travis and I first picked her up from the vet to foster her (we only officially adopted her this past July). We have no clue when her birthday is, so we decided we will celebrate it (yes, we’re those people) on the day in January when we first brought her home. The vets estimate that she is 7-8 years old, but we just like to pretend she is only 2, and hope that she lives a loooooooong time.
OK, back to hummus.
Some of you will have all of the ingredients for this hummus in your pantry already. It is very easy to whip up and it lasts in the fridge for about a week. I made a double batch of this hummus for a holiday party, but at the last minute I wasn’t able to attend, so Travis and I ate A LOT of hummus that week. We loved it so much, not a bite of it was wasted!
Enjoy!
This Pumpkin Hummus gives traditional hummus a delicious fall twist. Serve it with whole wheat pita and vegetable crudité. Vegan & Gluten-Free
- 1 1/4 cups canned pumpkin puree
- 1 15 oz. can garbanzo beans, rinsed and drained, skins removed
- 3 garlic cloves, chopped
- 2 Tablespoons tahini
- 1 Tablespoon extra-virgin olive oil
- 3 Tablespoons fresh lemon juice
- 2 Tablespoons maple syrup, optional
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
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Place all ingredients in a food processor and process until smooth (about 30 seconds), scraping down the sides as needed. Serve with whole wheat pita and vegetable crudité.
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