by ADMIN on OCTOBER 24, 2011
Homemade creamy pumpkin hummus – in the spirit of the fall! This hummus combines chickpeas, pumpkin, lemon and spices to make a spread that’s worthy of a great dip or awesome sandwich spread.
TIP: Since tahini is a bit expensive and hard to come by, I used peanut butter in this recipe instead. It worked out wonderfully! I think I’ll be using this substitute in all my hummus recipes for here on out. Pumpkin Hummus Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 10 Pumpkin, chickpeas, and lemon make for a fantastic festive dip.
1 can (15oz) chickpeas, rinsed and drained
¾ cup pureed pumpkin, not pumpkin pie filling
2 Tbsp lemon, fresh squeezed
2 Tbsp peanut butter, smooth
1 garlic clove
1 tsp cumin
1 tsp olive oil
½ tsp salt
½ tsp pepper
⅛ tsp crushed red pepper
Place all ingredients together in a food processor.
Blend until smooth.
Enjoy as a dip or sandwich spread!