Prep 7 mins
Cook 0 mins
A very nice, lighter version of hummus with a holiday touch (but it's good year round)!
Make and share this Pumpkin Hummus recipe from Food.com.
- 2 tablespoons tahini (ground sesame seed paste, resembles peanut butter)
- 3 tablespoons plain yogurt (or sour cream)
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 3⁄4 teaspoon salt
- 1⁄8 teaspoon ground cinnamon, to taste
- 1⁄2-1 teaspoon garlic powder, to taste (minced garlic can substitute, to taste)
- 1 (15 ounce) canpureed pumpkin (not pie mix)
- 1 (15 ounce) can garbanzo beans
- 1 teaspoon chopped fresh parsley (optional)
- 2 tablespoons pepitas (roasted pumpkin seeds) (optional)
- pita chips, for serving or pita bread, cut in wedges for serving
- In a food processor, combine the tahini, yogurt or sour cream, lemon juice, cumin, olive oil, salt, cinnamon, garlic, pumpkin, and garbanzo beans. Process until smooth.
- Add parsley and briefly mix until blended.
- Spoon the hummus into a serving bowl. Sprinkle with pepitas/toasted pumpkin seed kernels (optional, but very tasty!).
- Note: can be made the day ahead and refrigerated.
- Note: Pepitas are a popular ingredient in Mexican cuisine and are also roasted and served as a snack. Marinated and roasted, they are an autumn seasonal favorite in the rural United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. They can be found in many grocery and health food stores.