Pumpkin Hummus (Creamy Fall Chickpea Dip)
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.
Pumpkin Hummus (Creamy Fall Chickpea Dip)
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)
Instructions
- 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.
