Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple.
Slideshow:Party Dip Recipes
Two 15-ounce cans of chickpeas, drained and rinsed
1 cup pumpkin puree
1/4 cup fresh lemon juice
2 small garlic cloves
1/4 teaspoon cayenne
Pita chips or crudités, for serving
How to Make It
In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.
The pumpkin hummus can be refrigerated for up to 3 days.
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