And I mean it – it’s so good! I’m really obsessed with pumpkin. And not the fake pumpkin spice flavor that’s in everything. I am not really opposed to it, but I won’t go out of my way for it. If something is made with REAL pumpkin, though? It’s a yes for me. Even the Starbucks Pumpkin Spice Lattes! I think they have real pumpkin. I order them with only one pump of syrup and I use cream in place of milk so they’re much more low carb for my pregnancy diet. They still cost a lot, but I don’t even care. It’s worth it. I started to wonder about pumpkin hummus being an easy and awesome recipe. It turns out that it IS both those things! And of course, uses real pumpkin.
Easy Pumpkin Hummus:
What You Need:
1 garlic clove, peeled
1 ½ cups canned chickpeas, rinsed and drained
2 tbsp almond butter (or tahini)
½ tsp salt
1 cup pumpkin puree
2 tbsp lemon juice
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tbsp extra virgin olive oil
For topping: sesame seeds, cayenne pepper
For serving: A variety of vegetables like red bell pepper, celery, carrots; pita bread, crackers
Yields: 6-8 servings as an appetizer
What You Do:
1 – First, add all the ingredients (except for the toppings and food for dipping) into a food processor and then pulse until thoroughly combined.
2 – Then, serve in a large bowl and top off with sesame seeds and cayenne pepper, if desired.
3 – Lastly, serve with vegetables, pita bread, crackers, etc.
And that’s it! Three easy steps and then you’re done. My friends once threw a pumpkin party, in which everything was pumpkin themed. We had pumpkin soup that was baked in carved out pumpkins. We had pumpkin dip and pumpkin cookies too. I hope they throw another party one day, and I can bring my pumpkin hummus. Now, what do you think of a pumpkin party?