Just when you thought I was done with the pumpkin recipes! This Pumpkin Hummus is full of flavor and a healthy hors d’oeuvre for an upcoming holiday party. If you’re one of those people who like to prepare recipes the night before, hummus and fresh crudités is a fabulous option. Holiday parties are typically filled with heavy bites, so balance things out with a healthy dish.
When people think of recipes with pumpkin, many of them are sweet, but this hummus is incredibly savory. Roasted garlic and rosemary give the dip an earthy flavor, which I love during this time of year. Simply blend everything up in a food processor or high powdered blender, and it will be ready in minutes. Chop an assortment of fresh vegetables, I typically like to use three to five different kinds for color, and add toasted pita, or crackers.
Ingredients:
- 1-2 cloves roasted garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 can chickpeas, drained and rinsed
- 2/3 cup pumpkin puree
- 1 tablespoon tahani
- 1/2 teaspoon finely minced fresh rosemary (more to taste)
- 1 teaspoon of hot sauce (more to taste)
- salt to taste
Directions:
- To roast the garlic, I like to simmer the peeled cloves in a small saucepan with olive oil for 15-20 minutes over low/medium heat.
- Puree all ingredients in a blender or food processor until smooth. Add more oil or water as needed.
- Top with pumpkin seeds, sesame seeds and a drizzle of olive oil if desired.
