Pumpkin Hummus
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Prep Time
5 mins
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Course
Appetizer
Pumpkin Hummus
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Fall-inspired hummus made with pumpkin purée.
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Ingredients
- 2 15.5-oz cans of chickpeas, well drained
- 1 cup of pure canned pumpkin puree
- 3 cloves of garlic peeled & roughly chopped
- 3 tablespoons of tahini
- 3 tablespoons of olive oil
- 2 tablespoons of lemon juice freshly squeezed
- ½ teaspoon of salt
- ½ teaspoon of ground cumin
- ½ teaspoon of paprika powder
- Water as needed
Instructions
- Add all the ingredients except for the water to a food processor then blend until smooth, or 2-3 minutes.
- Pour in 3-4 tablespoons of cold water at a time as needed until the hummus is smooth to your liking.
- Serve in a large bowl and use the back of a spoon to make a signature hummus swirl.
- Drizzle some extra virgin olive oil lightly around on top, careful not to overdo it.
- Sprinkle some roasted pumpkin seeds or pepitas around on top for garnish if desired then serve immediately with pita chips.
Notes
- This pumpkin hummus can be stored in an airtight container in the fridge for up to 1 week.
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