It’s no secret that I love pumpkin this time of year. I had some pumpkin purée left over from making pumpkin bread, so I decided to make something a little healthier with it—hummus! This idea came about because I bought some pita crisps made with pumpkin seeds and cranberries at Trader Joe’s and I wasn’t sure what dip would pair best. Instead of just a plain hummus, I decided to incorporate this fall flavor. It goes perfectly with the sweet and salty chips.
- 2 cups pumpkin purée
- 1 15 oz. can garbanzo beans, drained and rinsed
- 2 cloves garlic, peeled
- 1 Tbsp. tahini
- 1 Tbsp. olive oil
- 1 tsp. lemon juice
- 1/2 tsp. salt
- 1 tsp. smoked paprika
- 1/4 tsp. cumin
- 1/3 cup water
- Place all ingredients in food processor and blend until smooth.
- Chill in fridge for two hours before serving.
- Garnish with extra virgin olive oil, a sprinkle of paprika or pumpkin seeds. I served it with pita crisps made with cranberries and pumpkin seeds from Trader Joe’s.