How about one more fabulous pumpkin recipe that I made last weekend for our guests, then I’ll move on to a few sweet potato recipes that I’m so excited about! It’s Pumpkin Hummus! My son, his wife and her family were all in town, visiting our home last weekend and it was a blast! I just love having a house full of people hanging around, catching up, laughing and enjoying each other’s company. Nothing says LOVE like friends and family eating around the kitchen table with early afternoon snacks and Sweet Tea with Lemon, of course. My heart just swells with joy.
I served this Pumpkin Hummus with toasted Naan bread, the Pumpkin Spice Cookies with Pumpkin Spice Dip and the ever so easy individual Naan Pizza.
This Pumpkin Hummus is made with traditional garbanzo beans (also known as chick peas) as it’s base just like most hummus you find. This one is a bit different because it contains pumpkin as it’s second main ingredient. The rest is basically herbs and spices, a squeeze of lime juice all processed in your food processor until it is of a thick and creamy texture. Toast some Naan or Pita bread and as far as I’m concerned, that’s lunch!
Here’s how I make it.
Pumpkin Hummus
It doesn’t get much easier or quicker making an appetizer than this!
Drain the garbanzo beans, reserving the liquid.
In the bowl of your food processor with the blade in place, add the drained garbanzo beans, pumpkin, garlic, chili powder, cumin, paprika, salt, olive oil and sriracha sauce.
Just for clarification, this is plain ole 100% pure pumpkin. (Not the sweet pie filling kind) Doesn’t matter if it’s canned or fresh.
Squeeze in the juice of 1/2 of a lime, about a Tablespoon of juice or so.
Place the lid on the food processor and process until it’s thick and creamy. This will take a minute or two. If you feel it’s too dry, drizzle in 1 Tablespoon of the garbanzo bean liquid.
This makes about 2 cups. Place the Pumpkin Hummus in a storage container fitted with a lid and refrigerate for an hour before serving.
Toast Naan or Pita bread, cut into triangles and serve with the Pumpkin Hummus! Oh so delicious!
For other fun pumpkin dips, check out:
Fiesta Pumpkin Dip and the Pumpkin Spice Dip for Pumpkin Spice Cookies!
For other delicious Naan ideas, check out:
Naan Pizza, Naan Breakfast Sandwich and Crispy Chicken Naan Sandwich!
How about another Hummus recipe?
Check out my Roasted Red Pepper Hummus!
What’s your favorite Hummus recipe?
Here’s the printer friendly recipe.
This Pumpkin Hummus is made with traditional garbanzo beans (also known as chick peas) as it's base just like most hummus you find. This one is a bit different because it contains pumpkin as it's second main ingredient. The rest is basically herbs and spices, a squeeze of lime juice all processed in your food processor until it is of a thick and creamy texture.
Ingredients
- 1 - 15 ounce can garbanzo beans, drained reserving liquid
- 3/4 cup 100% pure pumpkin
- 1/2 teaspoon minced garlic
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 3/4 teaspoon salt
- 1 Tablespoon extra virgin olive oil
- 2 teaspoon sriracha sauce
- Juice of 1/2 lime, about 1 Tablespoon
Instructions
- Drain the garbanzo beans, reserving the juice.
- In the bowl of your food processor with the blade in place, add the drained garbanzo beans, pumpkin, garlic, chili powder, cumin, paprika, salt, olive oil and sriracha sauce.
- Squeeze in the juice of 1/2 of a lime.
- Place the lid on the food processor and process until it's thick and creamy. This will take a minute or two. If you feel it's too dry, drizzle in 1 Tablespoon of the garbanzo bean juice.
- Place the Pumpkin Hummus in a 2 cup storage container fitted with a lid and refrigerate for an hour before serving.
- Serve with toasted Naan or Pita bread.
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