Pumpkin Hummus

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    A tastier and healthier alternative to ranch or other veggie dips.

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    Plus you can make this appetizer up to 2 days in advance, so that on Thanksgiving day you don’t have to worry about it, you’re welcome!

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    Choose whichever veggies you like, I chose celery, carrots and green beans, because they or can be cut as long sticks and thus making it easy for dipping.

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    All you do is throw all the ingredients in the blender or food processor and you’re done!tph-5

    Just looking at this picture makes my mouth water.

    Thanksgiving Pumpkin Hummus
     
    Prep time
    Cook time
    Total time
     
    A delicious blend of fall flavors as healthy hummus dip.
    Author:
    Recipe type: 15 minute Appetizer
    Cuisine: Snack
    Serves: 8-10 servings
    Ingredients
    • 2 cups chickpeas, if using canned, rinse and drain well
    • 1 (14 oz.) can of pumpkin puree, make sure it isn’t pumpkin pie filling
    • ½ cup olive oil
    • ½ cup tahini
    • ¼ cup fresh lemon juice
    • 2 teaspoons fresh lime juice
    • 2 garlic cloves
    • ½ teaspoon hot sauce, optional
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon ground allspice
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground coriander
    • Toasted whole-wheat pita bread, cut in triangles, for serving
    • Vegetable sticks, for serving
    Instructions
    1. In a food processor or blender, combine all ingredients, except the pita and vegetable sticks.
    2. Blend for approximately 3 minutes, or until it is the consistency that you prefer, use a rubber spatula to scrape the sides of the blender to make sure and get all the ingredients blended well.
    3. Serve with pita and vegetable sticks.
    4. Tip- you can make the hummus up to 2 days in advance, store it in an airtight container in the refrigerator until you are ready to serve it.

     

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