Pumpkin Hummus
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So far, I’ve been light on the pumpkin recipes here this year. Of course, the internet is blowing up with just about anything and everything pumpkin. I love pumpkin and have definitely been cooking/baking it with recently. I recently made the most flavorful pumpkin hummus and decided it was the perfect recipe to kick off pumpkin season here at Just Us Four.
Now, I am a huge hummus fan and haven’t had many varities that I don’t like. But, I have to say, especially since the pumpkin just fits so well with the fall temperatures we are having, that this pumpkin one might be my favorite of all time!
What You’ll Need:
2 cloves garlic
1 can pumpkin puree
1 Tbsp parsley paste
3 Tbsp tahini
1 Tbsp lemon juice
1 1/2 tsp cumin
1/2 tsp salt
1/4 tsp white pepper
1/8 tsp ground red pepper
Let’s Make It:
1) Place garlic cloves in a food processor and pulse to mince. Add remaining ingredients and pulse to combine. Refrigerate until ready to use.
So, yeah…it is that simple. I don’t even know why I bothered numbering the steps. If you use pre-minced garlic, go ahead and toss it all in there at once and pulse to combine it. Another plus: this is an awesome gluten free dip option as long as you are careful when choosing your tahini.
This stuff is so good that I was eating for my snack pretty much every day last week! I dipped bell pepper strips in it for a healthy option but crackers or pita chips would be delicious too. Or, for something different, try sea salt pasta chips…really yummy!
What are you snacking on these days? Do you love hummus like I do?
- 2 cloves garlic
- 1 can pumpkin puree
- 1 Tbsp parsley paste
- 3 Tbsp tahini
- 1 Tbsp lemon juice
- 1 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/8 tsp ground red pepper
- Place garlic cloves in a food processor and pulse to mince. Add remaining ingredients and pulse to combine. Refrigerate until ready to use.
