We all love hummus right? Hummus is the perfect healthy snack or side dish to enjoy with veggie sticks, toasted bread or crackers and if you are looking for a fall hummus recipe this is perfect for you! This recipe is a fall spin on the original hummus recipe to add that pumpkin flavour this fall.
I love using home made pumpkin puree but you can also add canned puree if you are looking for an easy pease recipe.
If you are making your own simply slice pumpkin in half remove seeds and brush the pumpkin flesh with oil and place flesh down a baking sheet. Pinch the skin a few times with a fork or knife to let steam escape. Bake for 45-50 minutes at 350ºF/175ºC. Once its cooked remove flesh with a spoon and mash in a bowl! and there you have it your own pumpkin home made puree. So let’s get into this pumpkin hummus recipe!
Serves: 2 Cups
Prep Time: 15 min
Cooking Time: 0 min
1 15 ounce Can of chickpeas
1 Cup Pumkin puree
2 Tbsp Tahini
2 Tbsp olive oil
1 tsp Cumin
1 tsp Salt
1 tsp Black pepper
1 Tbsp Lemon or lime juice
1 Garlic clove
Drain chickpeas and keep about 1-2 Tbsp of the chickpea brine water. Rinse chickpeas.
Add all ingredients and 1-2 tbsp of chickpea brine to a food processor and blend until smooth and creamy.
Transfer to a bowl sprinkle some paprika and mixed seeds and drizzle a splash of olive oil on top to serve. Enjoy!