It’s fall, which means pumpkin is everywhere! I prefer my pumpkin dishes savory over sweet. This is a spicy hummus which pairs well with honey crisp apples, crackers, pitas, and more!
Time: 15 minutes, Active time: 5 minutes
Makes 18 oz of hummus
15 oz pumpkin puree (NOT pumpkin pie filling!)
32 oz canned chickpeas, drained
6 cloves garlic
1/4 c canola oil
1-2 chipoltes in adobo
1/4 c olive oil
2-3 T water
1 T salt
Place the pumpkin, chick peas, and peeled garlic cloves in a blender. Add two tablespoons of water, cover and begin to blend. Drizzle the olive oil into the blender through the feeding spout until the puree looks smooth.
Add the first chipolte and the salt. Blend well.
Taste. Since chipoltes vary widely in heat, you need to taste after every addition to see how hot the hummus is becoming. If you desire more heat, add another chipolte and blend again.
Store the hummus in an airtight container in the refrigerator for up to five days.
Cook’s Note: This pairs exceptionally well with sweet, crispy apples like honey crisp and fuji which are in season.
Calories per cup: 87 (compare with 410 in regular hummus)
Fat per cup: 5.6g (compare with 24g in regular hummus)
Total carbs per cup: 9.7 (3.2g sugars)
Total protein per cup: 1.6g
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