Hummus is one of those foods that doesn't exactly fall into a “food category” for me. It can be served as a dip, a sauce or topping, eaten alone or spread onto most any bread product. It can be a snack, a side dish, or a main meal. Heck, if you make it right, it can even be a dessert.
Hummus is actually one of my late-night snack go-tos. If I am feeling like I need a little something before bed, this is the nutritional powerhouse I gravitate towards. Always,
Seeing that it is pumpkin season, I felt it was high time I shared my family's absolute favorite hummus recipe. Pumpkin hummus is a staple here year round but is in high demand from late September until late November.
This pumpkin hummus is easy to make, takes no time at all, and can be made in larger batches. It freezes pretty well although I prefer to the taste of it fresh.
Go ahead! Whip up a batch and fall in love. Fair warning – you WILL lick the bowl!
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- • 2 cups (16 ounces) cooked and cooled garbanzo beans
- • 3/4 cup pumpkin puree (check out how I make it)
- • 1 teaspoon crushed garlic
- • 1/2 teaspoon cinnamon (this one is fantastic!)
- • 1/2 teaspoon cumin (this cumin is great.
- • 1/2 teaspoon sea salt
- • 2 tablespoons sesame tahini paste (this is hands down the yummiest brand)
- • 1/2 cup water
- • 1/4 cup extra virgin olive oil (I love this brand as well as the price!)
- • Juice of 1 lemon
- • Add all ingredients to a blender or food processor and puree until hummus is smooth. If mixture is too thick, add water, one tablespoon at a time until desired consistency is achieved.
- • Taste and adjust for seasonings.
- • For best flavor, store in fridge for a few hours before serving.