Pumpkin Hummus

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I started eating hummus about 10 years ago. A coworker and friend of mine made the best hummus, and he’d bring me some every so often. And I have been a big hummus fan ever since! I usually make this hummus recipe, but I thought I’d try making some hummus with pumpkin in it for the holidays. I liked most of the ingredients in this Pumpkin Hummus recipe and this one, so I used them as a starting point. I really like this Pumpkin Hummus! It’s a great healthy dip–really smooth and creamy, with a light pumpkin, savory taste. Perfect for balancing out all those holiday sweets! If you’re making this for a party or large group, you may want to double the recipe.

PUMPKIN HUMMUS by NancyCreative

Makes about 4 to 6 servings

  • 1 (15-ounce) can garbanzo beans (also called chickpeas), drained
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/4 cup tahini (sesame paste)
  • 3 Tablespoons lemon juice
  • 3 Tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt (or a little more, to taste)

Add all ingredients in a food processor, starting with the garbanzo beans, and process until smooth.

To serve, spoon out on a platter or in a small bowl. Sometimes I garnish it with a little paprika. Serve with veggies, crackers, or pita bread.

It’s nice when a dip that tastes good is healthy, too! What are some of your healthy holiday snack recipes?

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