Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple. Slideshow: Party Dip Recipes
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.
Something different but quite tasty and super easy to make. Guests loved it.