Pumpkin Hummus Recipe

Step by Step Method

Step 1

Place chickpeas, pumpkin, lemon juice, water, garlic, salt, pepper and cumin into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Adjust seasonings. Stir in parsley.

Step 2

Serve immediately or refrigerate in tightly covered container for up to 4 days.

Step 3

Serve with pita triangles or raw vegetables.

Tips

No special items needed.

My DD and myself did enjoy the flavors of the Hummus. I did prefer it straight after it was made, it was a lot softer in texture and the pumpkin flavor was subtle but really nice. I made 2 pots of it and the other I refrigerated overnight ~ although the texture was a lot firmer the next day, so I drizzled some olive oil over the top, and left it out for about an hour before serving. Left in the fridge the flavors changed a little, you could not taste the pumpkin flavor as much, but it still did have really great flavors to the Hummus. Such and easy recipe to make, and I will be making this again.