zOMG – You Can’t Even With This Pumpkin Hummus

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Put down that PSL…or better yet, chug it down quickly so you can pay attention to what I’m about to tell you.

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Tired of feeling that pang of guilt every time you pony up $5 for that PSL or PS frappucino? For about the same amount of money you can get your seasonal pumpkin fix in a healthy snack that will last all week and impress your friends.

This hummus recipe is quite delicious – and really pretty great from a nutritional standpoint. I took my standard hummus recipe (adapted from Dave Lieberman’s Hummus Dip recipe) and made some modifications to create a pumpkin hummus that is festive, nutritious, and delicious. Recipe below. Enjoy!

 

Ingredients:

  • 2 15oz cans of chickpeas (rinsed and drained)
  • 3-4 cloves of garlic (whole)
  • 1 cup pumpkin puree
  • 1/2 lemon (juiced)
  • 1.5 tsps salt
  • 10-12 grinds of fresh black pepper (or to taste)
  • 10-12 grinds of Trader Joe’s South African Smoke Seasoning (optional, but it is so good)
  • 1.5 tsps sesame oil (light or toasted, but toasted will give it a smokier flavor)
  • 1 tsp ground cumin
  • 1/2 c water (more or less depending on consistency)

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Directions:

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Put garlic cloves in food processor. Pulse until you have a good mince. Scrape the bits down to about 1/4 of the way up the processor (helps with even distribution).

 

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Add remaining ingredients (I usually add chickpeas first, then dry ingredients, lemon juice, pumpkin, and then oil).

 

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Run the processor until desired smoothness is achieved (I did about 30-40 seconds).

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Garnish with a sprinkle of cinnamon (or paprika) if desired.

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