Recipe: Pumpkin Hummus
Looking for a new pumpkin treat that isn’t the ubiquitous PSL? Try this easy pumpkin hummus recipe, made with only five ingredients. Not only is it a breeze to make, it’s versatile: It makes a great football watching dip, party appetizer, sandwich garnish, salad topping, or anytime snack.
The hummus can be made plain, with just the ingredients below, but you can also add extra flavor with spices such as rosemary, thyme, or smoked paprika. Because the hummus already contains pumpkin purée, I didn’t use tahini to avoid it becoming oily or runny. Feel free to experiment and add some tahini if you want, just be sure to play with proportion or remove some of the pumpkin purée to keep it the right consistency.
1 cup chickpeas
1/2 cup pumpkin purée
2 tbs olive oil
1 1/2 tsp minced garlic
Juice from a wedge of lemon
Optional spices (thyme, rosemary, smoked paprika, etc.)
In a high-powered food processor, combine all ingredients. Consistency can range from a chunky hummus, like the one pictured here, or one with a smoother texture. For a smooth texture, blend slightly longer. Garnish with pumpkin seeds and serve with fresh vegetables, crackers, or pretzels.