Fiery Pumpkin Hummus

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OK, I was on the fence about the whole idea of adding pumpkin to homemade hummus, but let me tell you: It’s de-lic-ious.

Not to mention super easy. And fast. You can whip it up in a flash. Basically, just toss all the ingredients in your food processor and blend until smooth.

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A few notes on ingredients

  • Most hummus contains tahini (ground sesame seed paste). I didn’t have it on hand when I made this, and it came out just fine without it. So, add it or don’t. Up to you.
  • This recipe calls for canned pumpkin (which is just pumpkin) NOT pumpkin pie filling (which has all sorts of other stuff in it, sugar, spices, etc.)
  • I love hot stuff. This recipe gives you a hummus with a moderate amount of heat. Adjust the amount of cayenne up or down to suit your taste.

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It’s a fantastic fall twist on the ubiquitous dip.

Serving ideas

I would definitely serve this at a Halloween party in a hollowed out sugar pumpkin.

  • Serve it as a traditional appetizer dip for raw veggies, crackers, or chips
  • Tuck it into pita pocket sandwiches
  • Layer it in between crisp lettuce and juicy tomatoes on lamb sliders or regular burgers
  • Spread it on thick slices of homemade toast for a late-night snack
  • Drop a dollop or two next to sliced, spicy roast chicken

Fiery Pumpkin Hummus

1 28-oz. can chick peas, drained + rinsed
1 15-oz. can pumpkin puree (NOT pumpkin pie filling)
1/4 cup tahini (optional)
1/4 cup water
2 cloves garlic
2 Tbls. fresh lemon juice
1/2 tsp cumin
1 1/2 tsp kosher salt
1/4 – 1/2 tsp cayenne pepper + more for garnish
1/2 cup olive oil
Fresh or dried parsley for garnish

Makes about 4 cups of hummus

Make the hummus

Drain and rinse your chick peas.

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Toss them in the bowl of your food processor.

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Add the canned pumpkin and the rest of the ingredients except the olive oil.

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Pulse in your food processor to start to break everything up, stopping to scrape down the sides if need be.

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With the machine running, slowly drizzle in the olive oil.

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Process until smooth and creamy. If yours is too thick, add a little more water or olive oil to thin it out.

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Serve and enjoy!

Turn your hummus out into a bowl. Sprinkle with a little extra cayenne and some parsley.

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Nutrition

Calories

60 cal

Carbs

14 g

Protein

1 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Fiery Pumpkin Hummus

Yields About 4 cups

This is a fantastic fall twist on the ubiquitous dip. Be sure to use plain canned pumpkin puree--NOT pumpkin pie filling, which has a ton of extra stuff in it.

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Ingredients

1 28-oz. can chick peas, drained + rinsed
1 15-oz. can pumpkin puree (NOT pumpkin pie filling)
1/4 cup tahini (optional)
1/4 cup water
2 cloves garlic
2 Tbls. fresh lemon juice
1/2 tsp cumin
1 1/2 tsp kosher salt
1/4 – 1/2 tsp cayenne pepper + more for garnish
1/2 cup olive oil
Fresh or dried parsley for garnish

Instructions

  1. Toss all the ingredients in your food processor.
  2. Process until smooth and creamy. If yours is too thick, add a little more water or olive oil to thin it out.
  3. Turn your hummus out into a bowl. Sprinkle with a little extra cayenne and some parsley. Enjoy!
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http://www.thehungrymouse.com/2013/10/18/fiery-pumpkin-hummus/


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Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

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