Roasted Red Beet and White Bean Hummus, Zucchini Hummus, Cauliflower Hummus. Clearly I have a thing for hummus. Because it’s awesome! What’s next? Well pumpkin hummus of course. If you’re a fellow hummus lover, this recipe won’t disappoint. It’s so good that I suspect if I don’t hide it, there won’t be any left for the Handsome Husband when he gets home from work this afternoon.
Ingredients
1 can chickpeas, drained and rinsed
2 garlic cloves, minced
1/4 cup lemon juice {I used bottled}
1/4 cup water
3 tbsp tahini {Vitacost sells it}
2/3 cup pumpkin puree {How to Cook a Pumpkin – Pumpkin Pie Puree Recipe}
1 tsp cumin
3/4 tsp salt
1/3 cup olive oil
Directions
Toss chickpeas, garlic, lemon juice, water and tahini into a food processor or heavy duty blender {I used a Blendtec} and puree until smooth. Add pumpkin and all seasonings. Blend until smooth. With motor running drizzle in olive oil until blended. Serve with fancy pita chips or Kashi Oven Roasted Vegetable Crackers {my favorite}.
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