Pumpkin Curry Hummus is a great healthy snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: American
Servings: 12servings
Author: Krissy Allori
Equipment
Food Processor
Ingredients
10ouncespumpkin pureesee note
13.5ounceschickpeas1 can, drained and rinsed
3tablespoonstahini
1clovegarlic
2tablespoonslemon juice
1-2tablespoonscurry powder
1teaspoonsalt
2tablespoonsextra-virgin olive oilamount may vary depending on preference
Instructions
In a food processor fitted with a blade, process pumpkin, chickpeas, tahini and garlic until fairly smooth. Scrape sides and process again.
Add lemon juice, curry powder and salt. With the processor running, slowly pour in a thin stream of olive oil. Stop adding the olive oil once you've reached your desired consistency. It should process until smooth.
Add additional salt to taste. Serve with tortilla chips, crostini, or fresh veggie sticks.
Notes
Recipe makes about 3 cups of hummus.Amount of pumpkin puree may vary depending on preference. Use anywhere from half to entire 15 oz can of pumpkin puree.