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
Serve with fresh veggies and warm pita bread
