This savory Pumpkin Hummus recipe will be the perfect party food for all your Halloween parties, bonfires & hayrides happening this weekend! It will also be a yummy holiday feast snack food for Thanksgiving in a few weeks. Simple to make, nutritious and delicious!
Stop in and shop all your spooky spice needs this weekend, with our late hours both Friday and Saturday night and don’t forget this is the last weekend for all the Historic Main Lanterns & Legends fun!
Pumpkin Hummus
1 can 14 ounces chickpeas drained and rinsed
? cup pumpkin puree not pie filling
2 tablespoons tahini
2 cloves garlic
1 lemon juiced (2 tablespoons)
1 ½ tablespoon extra virgin olive oil
½ teaspoon cumin
½ teaspoon salt
¼ teaspoon ground cinnamon
1/4 teaspoon paprika
water if needed
Optional: garnish with chopped parsley, sesame seeds, paprika or pumpkin pie seasoning, extra virgin olive oil
Place chickpeas and 1/2 the oil into a food processor and pulse a few times, then add remaining ingredients and blend until smooth and creamy, scraping down the sides as needed.
Add more olive oil or water if it’s too thick.
Taste and adjust seasonings.
Place the savory pumpkin hummus in a shallow bowl, drizzle with extra virgin olive oil, garnish with sesame seeds, chopped parsley and paprika.(and/or a little pumpkin pie spice)
Serve immediately or cover and refrigerate for up to 4 days.
Serve with veggie sticks or pita wedges.
***You can also spray your pita rounds with a little olive oil, dust with pumpkin pie seasoning and paprika and a tiny bit of salt, cut into wedges, then toast in a 400 degree oven for 3-5 minutes until slightly brown
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? and recipe inspiration from as easy as pie