Get your pumpkin fix with this easy Creamy Pumpkin Hummus. It takes just a few minutes to prepare and makes an amazing dip, appetizer, or sandwich spread.
Last week I asked my friends on Facebook if they were ready for pumpkin recipes. It's mid-September and fall officially starts this week, but I wanted to double check. Is it too soon?
The answer was overwhelmingly in the pro-pumpkin camp. You told me loud and clear: We want the pumpkin recipes, and we want them now. Sounds good to me!
I literally have over 2 dozen pumpkin recipe ideas ready to test in the next few weeks. I am fully on the pumpkin train.
I decided to kick off the pumpkin party with this easy, creamy pumpkin hummus.
Hummus is simple to make at home and lends itself to so many different variations and flavors. Pumpkin is a particularly nice add-in, as it provides tons of flavor plus some healthy vitamins and minerals.
The fact that pureed pumpkin comes already prepared in a can makes things even easier.
I love dipping raw veggies in this hummus, or pairing it with chips.
It's also amazing as a sandwich spread; try it on a Grilled Hummus, Apple, and Caramelized Onion Sandwich and take things to a whole other level.
I also like to make a double batch during the weekend so we have enough on hand for snacking and lunches during the week.
The cinnamon in this recipe adds a spicy warmth to the savory hummus and plays on the pumpkin flavor nicely, but if you don't want to use it feel free to leave it out.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Invite your child to help you make the hummus by dumping the ingredients into the food processor. Then invite him or her to help you taste test.
2 | Offer his or her favorite veggies or chips for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Sugar-Free, Vegetarian and Vegan
Creamy Pumpkin Hummus
1-2 cloves garlic, chopped (1 if you like a mild garlic flavor, 2 for a stronger flavor)
1 15-oz can chickpeas, rinsed and drained
1 15-oz can pumpkin puree (not pumpkin pie filling)
1-2 teaspoons salt
4 tablespoons tahini
4 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon cinnamon (optional)
1. Add the garlic, chickpeas, pumpkin puree, 1 teaspoon salt, tahini, olive oil, lemon juice, and cinnamon (if using) to a food processor. If you like a chunkier hummus, blend for about 30 seconds. If you prefer a very smooth and creamy hummus, blend for 1-2 minutes.
2. Taste and adjust for seasonings, adding more salt or lemon juice to taste.
3. Serve the hummus, with veggies, chips, crackers, or as a sandwich spread. Store leftovers in the fridge, tightly sealed, for up to 4 days.
Notes: Tahini is made from finely ground sesame seeds. It's usually sold in jars or cans near the nut butters. If you can't find it there, check in on the "ethnic foods" aisle. It's available at most grocery stores these days, but if you can't find it you can order it here.