We’ve seen this pumpkin hummus floating around the internet as of late, and a friend suggested that we give it a try. We were a bit wary at first, but now we’re converts! This stuff is surprisingly good: hummus with an undertone of autumn-y pumpkin goodness.
A few notes on our take:
-We focused on simplicity — this is the easiest, bare-bone recipe, but has great flavor.
-On our first try we accidentally used pumpkin pie filling instead of puree – oops! The “filling” version comes with mixed in pumpkin pie spices and some sugar, but it actually didn’t taste half bad in hummus. We liked the pumpkin puree best, but if you make our mistake it won’t completely ruin the batch.
-If you like a thicker consistency of hummus, use a little less pumpkin, but our recipe is for one can (so you don’t end up with that little container of half-used pumpkin gathering dust in your refrigerator – anyone with me?).
-We’ve had fun using this hummus in some interesting creative ways — we’ll share if they pass the “blog-able?” test.
Have a pumpkin but not sure how to make puree? Try these instructions from How Sweet It Is!
Cheers to pumpkin season!Print
- 1 small garlic clove
- 15-ounce can chickpeas
- 15-ounce can pumpkin puree (or 1 3/4 cup pumpkin puree)
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 1 tablespoon olive oil
- Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
- Drain and rinse the chickpeas. Add chickpeas, 1 3/4 cup pumpkin puree (or less, if you like a thicker hummus), 1/2 teaspoon kosher salt, 1 teaspoon cumin, the juice of 1 lemon and 1 tablespoon olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine.