Hummus is a seriously addictive food. And when you add in a special twist? Even more so.
I ate this straight up with a spoon, and I’m not ashamed to admit it. Of course, it also works well with the usual suspects – veggies and crackers.
I loved this dip and will definitely be making it again. It combines the creaminess of chickpeas with the sweetness of pumpkin, along with a little kick of heat. I toned down the cayenne from the original recipe, of course, but it was still spicy enough for me.
Fall is the perfect time for a squash like pumpkin, which is rich in vitamin C, vitamin A, potassium and magnesium, plus it has anti-inflammatory properties. I heart anti-inflammatory foods!
What else have you snuck pumpkin into?
Side note: Do you notice anything different about this photo? (I won’t be offended if you don’t.) It was taken with a Digital SLR instead of my usual point and shoot, thanks to the generosity of the lovely Rachelle Girardin, who loaned me her camera.
Spicy Pumpkin Hummus
From My Edible Advice
2 ½ cups cooked chickpeas
½ cup pureed pumpkin
¼ cup water
2 garlic cloves, minced
2 tbsp lemon juice
2 tbsp olive oil
1 heaping tbsp tahini
1 tsp cumin
¼ tsp cayenne pepper
salt to taste
Place chickpeas, garlic, lemon juice, water, and tahini in a food processor. Whirl until smooth. Add pumpkin and seasonings. Whirl to combine.
With motor running, drizzle in oil until blended. Give it a little taste test and add more seasonings or lemon juice as needed.