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 (or 3-5 roasted cloves)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil more for smoother consistency
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 tsp pepper
- dash of allspice
- 1/4-1/2 tsp cayenne pepper optional for spicy hummus
Instructions
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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.
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Place all ingredients in a food processor and puree until smooth. Add a few tablespoons of reserved chickpea liquid (or water) as needed for desired consistency.
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Taste and add more salt, pepper, cayenne as needed.
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Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with paprika. Serve with vegetables, pita, crackers etc.
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This Pumpkin Hummus recipe first appeared HERE.
