pumpkin hummus
this is a twist on your usual hummus, using one of the best pantry staples... canned pumpkin!
Ingredients
- 1 x 14oz can chickpeas (about 1 ½ cups)
- ¾ cup pure pumpkin puree
- 1 garlic clove
- 3 tablespoon lemon juice
- 3 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 teaspoon garlic powder
- ½ teaspoon ground cinnamon
- ¾ teaspoon sea salt
- ¼ teaspoon ground pepper
toppings
- ¼ teaspoon smoked paprika
- 1 to 2 teaspoon olive oil
- 1 tablespoon pumpkin seeds
- handful fresh chopped chives, as garnish
Instructions
- In a food processor combine the hummus ingredients until very smooth. Adjust sea salt, ground pepper, or lemon juice to taste if desired. This is even better made a day ahead of serving to really develop the flavor.
- Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.
- Refrigerate leftovers and consume within 2 to 3 days.
