Prep 7 mins
Cook 0 mins
A very nice, lighter version of hummus with a holiday touch (but it's good year round)!
- 29.58 ml tahini (ground sesame seed paste, resembles peanut butter)
- 44.37 ml plain yogurt (or sour cream)
- 29.58 ml fresh lemon juice
- 4.92 ml ground cumin
- 4.92 ml olive oil
- 3.69 ml salt
- 0.59 ml ground cinnamon, to taste
- 2.46-4.92 ml garlic powder, to taste (minced garlic can substitute, to taste)
- 425.24 g canpureed pumpkin (not pie mix)
- 425.24 g can garbanzo beans
- 4.92 ml chopped fresh parsley (optional)
- 29.58 ml 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.