easy pumpkin hummus | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2020/03/20/easy-pumpkin-hummus/

Here’s a simple recipe for easy pumpkin hummus. Using 2 common pantry staples you can whip up a nutritious dip that goes great with veggies, crackers and warm pita.

Everyone has canned chickpeas and pumpkin lying around… at least if you’ve been following hot for food for a while! Canned pumpkin is one of the most versatile ingredients. It adds nutrition and fiber in a sneaky way you wouldn’t even notice.

I use it in my alt version of my cheese sauce, as well as this pumpkin spice latte pie. The latter may be a little extravagant for these times of self isolation and limited trips to the grocery store. But it’s also useful in these simple pumpkin spice muffins!

Don’t forget to save the liquid when you drain you can of chickpeas. You can use that for aqua faba and it can even be frozen for use later. I use it to make these easy banana pancakes (scroll down!)

pumpkin hummus

Ingredients

1 x 14oz can chickpeas (about 1 ½ cups)¾ cup pure pumpkin puree1 garlic clove3 tbsp lemon juice3 tbsp tahini1 tbsp olive oil1 tbsp maple syrup1 tsp garlic powder½ tsp ground cinnamon¾ tsp sea salt¼ tsp ground pepper

toppings

¼ tsp smoked paprika1 to 2 tsp olive oil1 tbsp pumpkin seedshandful fresh chopped chives, as garnish

Instructions

In a food processor combine the hummus ingredients until very smooth. Adjust sea salt, ground pepper, or lemon juice to taste if desired. This is even better made a day ahead of serving to really develop the flavor.Add hummus to a shallow serving bowl and top with smoked paprika, olive oil, pumpkin seeds, and chives.Refrigerate leftovers and consume within 2 to 3 days.

The post easy pumpkin hummus appeared first on hot for food by Lauren Toyota.

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