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Pumpkin Hummus

on October 22, 2012

Halloween is a little over a week away so why not start celebrating early with a great afternoon snack.  Pumpkin hummus provides a new spin on  traditional favorite and makes the perfect compliment to those veggies we all try to get the kids to eat!!

Pumpkin Hummus

1 cup chickpeas, cooked (or canned)
3/4 cup pureed pumpkin (or canned)
1-2 cloves of garlic, minced
3 tablespoons tahini (sesame paste)
3 tablespoons extra virgin olive oil
2 tablespoons water (possibly more to adjust for consistency)
juice from 1/2 lemon
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon turmeric
1/4 curry powder (optional)
freshly ground black pepper
Garnishes: additional chickpeas, a splash of olive oil, parsley, cilantro, black olives, roasted pumpkin seeds, pine nuts
serving ideas: pita bread, crusty fresh bread, crackers, rice cakes, fresh vegetables such as carrot sticks, celery, cauliflower and broccoli florets, cucumber sticks, jicama, apple slices.

Preparation:

1.  Soak, drain and cook dried chickpeas until soft (or drain canned chickpeas*)
2.  Roast pumpkin or other winter squash (or open a can of pumpkin*)
3.  In a blender or food processor, puree pumpkin, add chickpeas, tahini, lemon juice, olive oil, salt, pepper and spices until smooth. Adjust consistency with olive oil and/or water.
4.  Spoon over to a plate, pressing down slightly. Garnish as you like with olive oil, olives, chickpeas, fresh green herbs, roasted pumpkin seeds, ground spices, etc.

Source:

http://www.planithealthier.wordpress.com

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One response to “Pumpkin Hummus

  1. […] Pumpkin Hummus – A delicious and protein-packed alternative to hum-drum dip […]

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