Pumpkin Hummus

Welcome fall and pumpkin season 🍂🧡 One of the best times to live in the northern hemisphere is fall. When I first moved to the US I chose New England for the sole purpose of experiencing changing leaves and seasons.

As I started to cook more, I loved how ingredients change this time of year. Enter sage, squash, pears, Brussels sprouts, and, of course, pumpkin.

This is a quick recipe to get your pumpkin on in a healthy way. It takes maybeeee 10 minutes to get this together. I prefer to serve it with toasted pita bread over pita chips as that is considered more of a “clean label” food. Sure, you can use carrots or other veggies, but I love a crunchy warm thing to dip with. Top that pita with some Maldon sea salt flakes to make it fancy.

Equipment:

Blender

Ingredients:
1 small garlic clove

15-ounce can chickpeas (or 1 ½ cups cooked)

1/2 cup pumpkin puree

½ teaspoon salt

1 teaspoon ground cumin

Juice of one lemon (about 2 tablespoons)

1 tablespoon olive oil

Paprika (for garnish)

Sesame Seeds (for garnish)

Servings: 6

Time: 10 minutes

Steps:

Add all the ingredients to a blender and puree until smooth

Spread onto a dessert sized plate

Drizzle with olive oil

Dust with paprika and sesame seeds

Serving Suggestion:
I prefer to serve it with toasted pita bread over pita chips. Sure, you can use carrots or other veggies, but I love a crunchy warm thing to dip with. Top that pita with some Maldon sea salt flakes to make it fancy.

For a video of this recipe click Here.