Pumpkin Hummus
I only make this during the fall for the holidays but everytime it is a huge hit. Makes a great filler for stuffed mini sweet peppers topped with feta cheese.
Equipment
- 1 Food Processor option of blender
Ingredients
- 2 tbsp lemon juice
- 2 tbsp tahini can sub for almond or peanut butter
- 3 cloves garlic
- 3/4 tsp salt
- 2 15 oz cans garbanzo beans drained
- 2 tsp olive oil extra virgin
- 1 15 oz can pumpkin puree
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper okay to omit
- 1/4 cup toasted pumpkin seeds
- 1 pinch paprika
Instructions
- Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
- Fold pumpkin seeds into hummus; garnish with paprika.
- Serve with pita chips, cracker, mini sweet peppers or vegetables.
Notes
Kid-Friendly Adaptation: Omit the cayenne pepper. Kids love this stuffed in mini peppers.