Pumpkin Hummus

One of my all time favorite snacks is hummus. It’s super versatile, you can eat it with pita chips or veggies, or you can use it as a spread on wraps or in bowls. Admittedly as easy as it is to make, I usually buy it from the grocery store. This recipe might have converted me to making homemade hummus only from now on though! It was literally so easy to make… you just put the ingredients in a food processor and blend until smooth. You can get really creative with hummus too! Of course since it’s the first full week of fall I went with a pumpkin theme but you could also do a roasted eggplant hummus, class pine nut hummus, or garlic hummus - just to name a few! You can get creative with the seasonings as well. One thing I like to add to hummus is tahini, it makes it extra creamy. Enough blabbing though, I think you get how good and versatile it is! Full recipe below.

Author: Leslie Bobo, RDN

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Pumpkin Hummus with Chili Crisp Oil

Pumpkin hummus is a unique twist on a classic dip! The hummus is infused with pumpkin puree, giving it the flavor of fall. Tahini makes this dip extra creamy and chili crisp oil is the perfect compliment to add on top, giving it a kick of zest. Use it as a dip for pita chips or veggies, or as a spread on wraps or in a bowl. You will love the autumn flavors you get with every bite!

Ingredients

• 1 can drained chickpeas
• 1/2 cup pumpkin purée
• 1 tbsp tahini
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• Dash of salt
• Topping: chili crisp oil

Instructions

1. Place all ingredients (except chili crisp oil) in food processor. Blend until smooth.
2. Transfer to a bowl and top with chili crisp oil. Use on wraps or as a dip - enjoy the flavors of fall!

www.thegatheringpage.com/recipes/pumpkin-hummus

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