October 23, 2013
Pumpkin Hummus
Today I am stopping in with a quick, healthy fall snack I think you will love. In keeping with pumpkin obsession this month, the other day I made this delicious fall flavored hummus. It was a great new twist on our regular homemade hummus and paired beautifully with salty cracker and crudite. We loved the overtones of pumpkin in the silky smooth dip. I added a little extra olive oil on top for an extra-decadent touch, but you can decide if you want to do that once you’ve made it. While I can’t exactly hand this out on Halloween night, I can definitely pack it in my daughter’s lunchboxl. It will be terrific paired with some salty pepitas and her favorite carrot sticks in a fall snack.
Pumpkin Hummus
Ingredients
- 1 can garbanzo beans, drained
- 1 teaspoon kosher salt
- 1 can pumpkin puree (15 ounces)
- ¼ cup sesame paste (tahini paste)
- 1 medium lemon, juiced
- ¼ cup olive oil
Instructions
- Drain the garbanzo beans and place them in the food processor. Then, add the salt, pumpkin, sesame, lemon juice, and olive oil. Process well. Serve!
Great twist on a classic1
Thanks, Liz!!:)
How brilliant, Kelsey. I just discovered a couple of cans of pumpkin puree in the back of the pantry, along with several cans of garbanzo beans. I’m not in the mood to roast my farm share sugar pie pumpkins nor cook my bags of dried garbanzo beans, but I’m very much looking forward to whipping this quick dip up.
Thanks!
This looks great and I’d like to Pin it but I can’t find a way to pin the one recipe from here and I can’t find it in your Pinterest account. Could you tell me where I can find it to pin it for later?
Hi! When you hover your mouse over the picture a pin it overlay should appear. Do you see it?
Now that you point it out, I do. Thanks — who would have guessed?