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Pumpkin Hummus

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A delightful twist on classic hummus, packed with seasonal pumpkin flavors and creamy texture, perfect for snacks or appetizers.

Ingredients

Scale
  • 1 (15 oz) can garbanzo beans
  • 3/4 cup pumpkin puree
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 2–3 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/8 tsp cinnamon

Instructions

  1. Rinse the chickpeas: Start by draining and rinsing the canned chickpeas under cool water.
  2. Blend the base ingredients: In a food processor, combine the rinsed chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, paprika, and cinnamon.
  3. Blend away!: Pulse a few times, then blend on high until smooth.
  4. Taste and adjust: Stop the blender and taste your hummus; adjust the seasoning as needed.
  5. Chill out: Refrigerate for at least 30 minutes to meld the flavors.
  6. Serve and enjoy: Scoop into a bowl, drizzle with olive oil, sprinkle with paprika, and add toppings if desired.

Notes

Refrigerate for up to a week in an airtight container. Great for meal prep and can be frozen in portions.

Nutrition

Keywords: pumpkin hummus, easy appetizer, vegan dip, fall recipes

Find it online: https://cleanplatecravings.com/pumpkin-hummus/