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Pumpkin Hummus

Take your hummus to the next level by adding some fresh pumpkin and making it a great fall dip!

Cook Time 5 minutes
Total Time 5 minutes
Author Eric Samuelson

Ingredients

  • 1 pound already cooked chickpeas
  • garlic powder
  • 1/2 lemon juiced
  • 1/4 cup water
  • 1/3 cup tahini mixed well
  • 1/4 cup extra virgin olive oil
  • 1 cup fresh pumpkin
  • 1/2 teaspoon nutmeg freshly grated
  • 1 teaspoon fresh tumeric for color optional
  • salt to taste

Instructions

  1. Place a pound of cooked chickpeas and garlic into a food processor. Process until smooth. You may have to stop and scrap the sides of the bowl a few times.

  2. Add the water and lemon juice. Process to combine about 20-30 seconds. Scrap sides of bowl.

  3. Add the Tahini. Process to combine about 20-30 seconds. Scrap sides of bowl.

  4. Add the fresh pumpkin and nutmeg. Process to combine about 20-30 seconds. Scrap sides of bowl. 

  5. With the food processor running slowly drizzle in your olive oil. 

  6. Add salt to taste. Pulse a few times to combine, and taste. If it needs more salt, add a little more and repeat.

  7. To make it look more like the color of the inside of a pumpkin you can add turmeric. Add a little a a time until you get the color you want. I wouldn't do more than a 1 teaspoon or you might throw off the flavor. 

  8. Serve inside of a small carved out pumpkin for fall cuteness!