Pumpkin Hummus
Pumpkin Curry Hummus is a great snack. By adding pumpkin puree and curry powder to this homemade blend you end up with the perfect fall appetizer.
Servings: 12 servings
Equipment
Ingredients
- 10 ounces pumpkin puree see note
- 13.5 ounces drained and rinsed canned chickpeas 1 can is usually 13.5 ounces
- 3 tablespoons tahini
- 1 clove minced garlic
- 2 tablespoons lemon juice
- 1 tablespoon curry powder add more, if desired
- 1 teaspoon salt
- 2 tablespoons extra-virgin olive oil amount may vary depending on preference
Instructions
- In a food processor fitted with a blade, process 10 ounces pumpkin puree, 13.5 ounces drained and rinsed canned chickpeas, 3 tablespoons tahini, and 1 clove minced garlic until fairly smooth. Scrape sides and process again.
- Add 2 tablespoons lemon juice, 1 tablespoon curry powder, and 1 teaspoon salt. With the processor running, slowly pour in a thin stream of 2 tablespoons extra-virgin 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.
Nutrition
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
