I am so proud of this recipe! It’s pretty rare that I publish a recipe the same day that I eat it but what can I say? I was just too excited for you guys to try this fantastic savory pumpkin appetizer.
Hummus is a pretty easy dish. If you have tahini (sesame paste) in the house, you can make it in five minutes in the food processor. Pumpkin hummus is a fun fall twist to the popular starter. The honey and pinch of freshly grated nutmeg (a pantry staple at my house) makes this dip a winner.
Serve it with pita chips in a shallow bowl drizzled with olive oil and sprinkled with paprika, pumpkin seeds, and chopped Italian parsley.
This is a super healthy snack, if you care about that sort of thing. I think this would also be just delicious served with beet chips. Can you imagine? Yum! It’s almost too pretty to eat, and yet I ate a third of the bowl immediately after making it. That’s the beauty too – you don’t have to wait thirty seconds before digging in! Leftovers (if there is any!) will keep for several days in the fridge.
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree
2 Tbsp tahini
Juice from 1 lemon
2 Tbsp extra virgin olive oil
1 Tbsp water
1/2 Tbsp honey
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp paprika
Pinch freshly grated nutmeg
Italian parsley, pumpkin seeds, olive oil, paprika for garnish
- Drain and rinse chickpeas. Carefully pinch each one to remove and discard the skin.
- Blend all ingredients in a food processor until smooth.
- Place in a shallow bowl and drizzle a bit of extra virgin olive oil on top. Sprinkle with paprika, pumpkin seeds, and parsley. Serve immediately with pita chips. Enjoy! (Can be stored in the fridge for several days.)