We gotta live up the pumpkin season to the fullest, now that the end is upon us! That sounds dramatic, but truly, there are only a few months per year that it’s appropriate to cook with canned pureed pumpkin. This recipe is a super easy way to spruce up your everyday homemade hummus, with just a bit of pumpkin and a dash of cayenne pepper. Voila, the perfect simple holiday hors d’oeuvres!
We served our homemade pumpkin hummus with lightly salted pita chips, but it would be fantastic with raw veggies or lots of different fancy crackers, whatever your heart desires! It tastes and looks so festive that you and your guests will definitely love snacking on this unique dip.
1/2 cup pumpkin puree
1 can chickpeas, drained and rinsed
2 cloves garlic, chopped
1 Tbsp olive oil
2 1/2 Tbsp lemon juice
1/4 tsp cayenne pepper
salt and pepper
1/2 tsp dried rosemary for garnish
pita chips for serving, optional
Add pumpkin, chickpeas, garlic, olive oil, lemon juice, cayenne, salt and pepper to a food processor and process until smooth. Serve topped with dried rosemary and paired with pita chips if desired.