In this household we LOVE hummus. It is great with veggies, pita or pretzel chips, and makes an awesome spread for sandwiches and wraps. This seasonal twist is no exception. It is even better if you buy pie pumpkin at the store and oven roast it! They weren’t available at the market yet, so I used canned – which is still good. Plus, homemade hummus is so easy and adaptable you can make it anyway you like!
I love to toast nuts for homemade hummus. This time I went the extra mile and fried some chickpeas as well – so good and a great texture!
- 1 (15 ounce) can chickpeas, drained & divided
- 1 cup roasted pumpkin or canned puree
- 1 Tablespoon tahini paste
- 1 Tablespoons lemon juice
- 1 – 2 cloves roasted garlic
- 1-2 Tablespoons brown sugar
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- pinch crushed red pepper
- 1/2 Tablespoon olive oil
- 1/4 cup of chickpeas, divided from above
- 1/8 cup pepita seeds
- cayenne, cinnamon, and sugar (about 1/2 teaspoon of each)
DIRECTIONS: Puree all of the dip ingredient together in a blender or food processor, until desired consistency is reached. Use additional oil, lemon juice, or water to thin if needed.
For topping: heat oil over medium-high; toss all remaining ingredients together, until coated; fry for 2-3 minutes stirring frequently; pour mixture over hummus and serve – with an additional days of cinnamon or cayenne.
Crazy-orange dip! & for the love of hummus,
*adapted from: http://allrecipes.com/recipe/savory-pumpkin-hummus/