Pumpkin Hummus

Its that time of year again when I put pumpkin in EVERYTHING. This one has a kick from cumin and paprika, plus some warmth from cinnamon.

The trick to a great hummus is taking the fibrous skins off the chickpeas before you blend it. It takes a minute, but it is so worth it. The result is a hummus so smooth its almost fluffy, so go find yourself a small child or significant other and get to work.

So its not the prettiest thing to do BUT! just think about the fluffy hummus you will have to look forward to 🙂

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Pumpkin Hummus

November 5, 2017

Servings: 6

Prep: 15 min

Cook:

Total: 15 min

Difficulty: Easy

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Its that time of year where I put pumpkin in EVERYTHING. This one is super smooth, and had a little added kick!

By: Nichole Bryant

Ingredients

• 1 can chickpeas
• 3/4 cup pumpkin puree
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cumin
• 1/4 teaspoon salt
• Cilantro, if desired.

Directions

• Step 1 1. Drain the chickpeas well, then peel the outer skins off. They are fibrous, and don’t blend well.
• Step 2 2. Combine all the ingredients in the blender and puree.
• Step 3 3. Serve with toasted pita or veggies. I topped mine with additional chickpeas, paprika and chopped cilantro.