Pumpkin Hummus

Pumpkin Hummus

A healthy reason to welcome the season

Equipment:

Food processor

Can opener

Strainer 

Measuring spoons

Measuring cups

Rubber spatula 

Medium size bowl

 

Ingredients:

 

1. 1 19oz can chickpeas

2. 1 Cup pumpkin puree (3/4 cup and reserve 1/4 cup worth) *SEE NOTE*

3. 1 garlic clove

2. 1 Tablespoon lemon juice

3. 1 Tablespoon tahini

4. 5 Tablespoons olive oil

5. 2 Tablespoons seasme oil 

6. 1/2 Teaspoon cumin

7. 1/2 Teaspoon chipolte spice

8. 1/4 Teaspoon allspice

9. TT (up to a tablespoon) agave nectar

10. TT  salt and pepper

Instructions:

 

Prepare the chickpeas from can or soak and cook your own. Drain and rinse.  

Pulse your garlic in the processor to break it up

Place the chickpeas into the food processor

Pulse  the chickpeas a couple of times to break them up

Add all other ingredients but not the pumpkin puree  and  agave nectar. Blend scraping down the sides as needed

Add the pumpkin puree (3/4 cup only) at this time  and blend scraping down the sides as needed

If the hummus is still too thick you can add 1 Tablespoon of water at a time until the hummus is the consistency you desire

Remove the hummus from the food processor into a medium size bowl,  stir in the agave nectar to taste (may not need much agave if you like the heat of the chipolte spice) and stir/ swirl in the remaining 1/4 cup of pumpkin puree

Place in an airtight container and store in the refrigerator. 

This hummus tastes best after it has sat overnight

Garnish with pumpkin seeds for presentation

Enjoy the hummus by serving it with your favorite vegetables, chips or on sandwiches/wraps.

 

Notes:

 

Be sure to not use pumpkin pie filling

Check out my how to make pumpkin puree recipe:

http://bgirouxfood.blogspot.ca/2012/11/pumpkin-puree.html