Seasonal Pumpkin Hummus including pumpkin puree, garlic and lime juice.
Remember last week’s Savory Creation of homemade Tahini? I made it for this pumpkin hummus.
I am going a little pumpkin crazy these days from cookies, fudge and cake to hummus now.
The pumpkin flavor isn’t strong and overpowering in this hummus but it gives a wonderful warm color.
Instead of the usual lemon juice, this version gets a special aroma through the use of lime juice.
I love dipping all kinds of veggies or naan or pita bread with hummus, but my current obsession are these gluten-free Brown Rice Thins – especially the Sea Salt & Pepper flavor.
This pumpkin hummus recipe first appeared on my travel blog a Nomad’s Dream.
Creamy Pumpkin Hummus
Ingredients
- 1 15-oz can chickpeas or 1.5 cups cooked chickpeas
- 1/2 cup pumpkin puree
- 1 garlic clove roasted, if preferred
- 1 tablespoon lime juice
- 1 tablespoon tahini
- 5 tablespoons olive oil more for smoother consistency
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- salt and pepper to taste
- dash of allspice
- for spicy hummus: 1/4 - 1/2 teaspoon cayenne pepper
Instructions
Start by draining and rinsing the chickpeas in a colander. Rub the chickpeas together to loosen the skins. Place the colander in a bowl of water and skim off the skins that are floating at the top.
Place all ingredients in a food processor and puree until smooth. Add more oil (or water) as needed for desired consistency.
Taste and add more salt, pepper, cayenne as needed.
Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with vegetables, pita, crackers etc.
This Pumpkin Hummus recipe first appeared HERE.
