A delicious blend of fall flavors as healthy hummus dip.
Author: VegMyDish
Recipe type: 15 minute Appetizer
Cuisine: Snack
Serves: 8-10 servings
Ingredients
2 cups chickpeas, if using canned, rinse and drain well
1 (14 oz.) can of pumpkin puree, make sure it isn’t pumpkin pie filling
½ cup olive oil
½ cup tahini
¼ cup fresh lemon juice
2 teaspoons fresh lime juice
2 garlic cloves
½ teaspoon hot sauce, optional
¼ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground coriander
Toasted whole-wheat pita bread, cut in triangles, for serving
Vegetable sticks, for serving
Instructions
In a food processor or blender, combine all ingredients, except the pita and vegetable sticks.
Blend for approximately 3 minutes, or until it is the consistency that you prefer, use a rubber spatula to scrape the sides of the blender to make sure and get all the ingredients blended well.
Serve with pita and vegetable sticks.
Tip- you can make the hummus up to 2 days in advance, store it in an airtight container in the refrigerator until you are ready to serve it.
Recipe by VegMyDish.com at http://vegmydish.com/thanksgiving-pumpkin-hummus/