I am obsessed with pumpkin right now, thank you pintrest! It seems like pumpkin has suddenly become an epidemic of fall; Pumpkin beer, Pumpkin cookies, Pumpkin Ravioli, Pumpkin pintrest boards! I know pumpkin has always been a fall favorite, but this year I think it’s bigger than ever before. And yes, (sadly?) I have fallen into the pumpkin trap. I even have a pintrest board dedicated to pumpkin recipes, and I hope to try at least one or two more. I have started experimenting with pumpkin in all sorts of ways; bread, cookies, and now hummus.
I was inspired by a recipe posted on facebook by Glutino from Cheap Recipe Blog. But, never one to follow a recipe, and this one was kind of bland so the recipe needed to be ditched, I gave it my personal touches. I added paprika, cumin and chili pepper, more tahini and extra pumpkin. YUM.
This was super easy to make and a great party recipe. It can easily be made sweeter by adding cinnamon, ginger and a little honey or almond butter (my next experiment), or even more spicy if you increase my measurements, and add cayenne. Can you handle that?
1 15-ounce can chickpeas, drained and rinsed
1 1/2 cups canned pumpkin
1 tablespoons olive oil
2 tablespoons water
3 tablespoons tahini
Juice from one lemon
2 teaspoons cumin
1 tablespoon garlic
1/2 teaspoon chili pepper
1/2 teaspoon paprika
Place all ingredients in a food processor or blend and puree until smooth. Add spices to your liking.
Serve with crackers or vegetables or spread on toast or in a turkey sandwich.