Pumpkin Harvest Hummus

This Pumpkin Harvest Hummus is absolutely the perfect snack to have on hand to take to a “Fall Festival-Harvest Party” or to have on hand when friends stop by. Serve with carrots, cucumber slices or any other of your favorite raw vegetables. We also love to steam broccoli and cauliflower for dipping. Put out a bowlful and serve with pita chips when friends come by. I made some for a party last week and it received rave reviews so I thought I would share it with you.

Ingredients

1 (15 oz) can garbanzo beans (drained and rinsed)
1 (15 oz) can pumpkin puree
2 Tablespoons Tahini
2-3 cloves garlic
2 Tablespoons olive oil
½ teaspoon salt
¼ teaspoon pepper
⅓ teaspoon cayenne (ground red pepper)
1 ½ teaspoon cumin
3 Tablespoons lemon juice
2-3 Tablespoons water (if needed to thin as you blend)

Put all ingredients into a Vitamix or blender and mix until pureed to the consistency of hummus. Use a bit of water to thin it out if you think it is too thick. Pour into an airtight container and chill until ready to use. Serve with carrots, cucumbers, pita chips or pita bread. It also makes a great spread for your pita pocket veggie or turkey sandwich (with a bit of cranberry sauce, lettuce and tomato).
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Pumpkin Harvest Hummus
 
Prep time
Total time
 
Best new fall or holiday hummus with a subtle spicy kick and tons of extra fiber and nutrition from the pumpkin puree.
Author:
Recipe type: Appetizer
Cuisine: mediterranean
Serves: 16
Ingredients
  • 1 (15 oz) can garbanzo beans (drained and rinsed)
  • 1 (15 oz) can pumpkin puree
  • 2 Tablespoons Tahini
  • 2-3 cloves garlic
  • 2 Tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ teaspoon cayenne (ground red pepper)
  • 1 ½ teaspoon cumin
  • 3 Tablespoons lemon juice
  • 2-3 Tablespoons water (if needed to thin as you blend)
Instructions
  1. Put all ingredients into a Vitamix or blender and mix until pureed to the consistency of hummus.
  2. Use a bit of water to thin it out if you think it is too thick.
  3. Pour into an airtight container and chill until ready to use.
  4. Serve with carrots, cucumbers, pita chips or pita bread.
  5. It also makes a great spread for your turkey sandwich (with a bit of cranberry sauce, lettuce and tomato).

What new recipes have you tried this fall season that will go into the “Must Keep” recipe folder?!!!

Kerry Signature48

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