Last fall, when looking for a festive way to cut away from all the holiday desserts, I came up with this idea of making a hummus dip with some leftover pumpkin puree. Now that I’ve perfected the recipe, I wanted to share! And don’t worry, there’s no pumpkin spice.
You may find the name of this dip to be a bit misleading… it doesn’t have the super pumpkin-y taste you might expect. The pumpkin gives the dip a nice creamy texture and adds a very subtle flavor, along with a pretty tint of color. It’s the perfect way to stay on the pumpkin trend, while not over-doing it.
This dip is great to bring to a potluck, Thanksgiving dinner, Friendsgiving get together, or a fall tailgate. It’s the perfect quick and simple snack to whip up on football Saturdays. Yes, I said Saturdays. In our house Saturdays are all about college football and the Tennessee Vols [and food].
You can serve this hummus up with a variety of dippers: tortilla chips, sliced cucumbers, pretzels, bell pepper slices – to name a few!
Ingredients
- 15.5 oz can chickpeas, drained (saving 1 tsp of liquid)
- 1/2 cup pumpkin purée
- 1 tbsp tahini
- 1 tsp lemon juice
- 1/2 tsp paprika
- 3/4 tsp salt
- 1/4 garlic powder
- 1 tbsp olive oil
Directions
- Blend all ingredients together, including the 1 tsp of chickpea liquid, until it reaches a smooth consistency. You may need to scrape the sides of the bowl once or twice to help along the food processor, making sure all ingredients are incorporated.
- Serve up in a bowl and top with an extra drizzle of olive oil and a sprinkle of paprika. You can also top with a pinch of chopped cilantro, for a little extra pop of color!