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.
Servings: 12 servings
- 10 ounces pumpkin puree see note
- 13.5 oz chickpeas 1 can, drained and rinsed
- 3 tablespoons tahini
- 1 clove garlic
- 2 tablespoons lemon juice
- 1-2 tablespoons curry powder
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil amount may vary depending on preference
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.
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.
Calories: 106kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 199mg | Potassium: 166mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3690IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg