Pumpkin Hummus
Pumpkin Hummus
A seasonal favorite, perfect for autumn entertaining, especially Thanksgiving!
Ingredients
- One 15-ounce can of chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 2 TBSP fresh lemon juice
- 3 TBSP tahini
- 1 TBSP pumpkin cream cheese (or substitute regular cream cheese)
- 2 small garlic cloves
- 2 tsp pumpkin pie spice
- 1 tsp garlic salt
- 1/4 teaspoon cayenne
- Kosher salt
Directions
- Step 1 In a food processor, combine the chickpeas with the pumpkin, lemon juice, tahini garlic, cayenne and pumpkin pie spice with 1/3 cup of water and puree until smooth.
- Step 2 Season the hummus with salt and pepper and serve with crackers (pita chips recommended!) and/or veggies.
As far as seasons go, winter used to be my favorite. This may have had something to do with my January birthday (what kid doesn’t love their birthday month?), because why else would I love this dark and dreary season above all others? But then pumpkin-flavored everything entered the picture and autumn suddenly had the edge. The months of September through December are now pretty much my hands down favorite time of year and I’m constantly looking for creative new ways to incorporate pumpkin into my diet. It’s only a limited window when pumpkin is seasonally accepted, so might as well make the most of it! I wave my pumpkin flag loud and proud, #sorrynotsorry!
This recipe has been featured on our blog in the past as part of my Thanksgiving theme menu, but this year I decided to make it a few weeks early and bring it to my friend’s Halloween party. It’s one of my favorite ways to incorporate pumpkin and it definitely deserves its own stand-alone post. Sure, to pumpkin-skeptics, this hummus may receive a few raised eyebrows, but I’m telling you, it’s worth the extra persuasion. It’s sweet, but also savory, silky smooth in texture and has just the right amount of heat from the cayenne. My *secret* ingredient (not so secret anymore) is to also add a tablespoon of pumpkin flavored cream cheese. Trader Joe’s has the BEST version and every year I buy several tubs and freeze them all so they last year round. Yes, it’s that good!
So roll up your sleeves, drag out the food processor and stock up on canned pumpkin. It’s time to get pumpk-inspired!
