I initially got the idea to make this from a post on All Access Internships, where I write the Daily Plate column. I always look forward to their Weekend Plate blogger’s posts! When I saw this pumpkin hummus recipe, I knew I had to try it (maybe or maybe not because I had a lot of leftover pumpkin puree I need to get rid of). I modified the recipe a little, and really dug the results! I think next time I might add a little cinnamon and cloves, maybe some ground ginger. Cumin and cinnamon could also be an interesting flavor combo.
- 1 15-oz can chickpeas
- 1 15-oz can pumpkin
- 1/3 c tahini (what remained in the jar)
- 1 tbsp olive oil
- 5 tbsp lemon juice
- 1 2 cloves garlic
- salt and pepper to taste
- Blend all ingredients in a food processor or blender until smooth.
- Serve with warm pita, roasted peppers, and salad.
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