This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend. They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!
I was now inspired to make the next great hummus flavor. I decided on pumpkin. It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from Game days to Halloween parties!
If you like pumpkin, you will love this hummus! The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star! This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!
Ingredients (makes 2 pints)
- 1 (29 oz) can garbanzo beans (chickpeas)
- 1 cup pumpkin
- 2 tbsp tahini
- 1/2 cup olive oil
- 2 tsp cinnamon
You really need a food processor for this recipe, but if you only have a blender and/or mini-chop it can be done in small batches.
I started by placing all of the ingredients in the blender.
It was just too many ingredients for the good ‘ol Osterizer to handle, so I began scooping out batches into my mini food processor.
While this is not the ideal method of making this recipe (as it turns your 10 minute prep time into 20), it works if you are one of those sad souls without a “big girl food processor” (i.e. me!)
Either way you do it, you want to blend all of the ingredients together until a creamy texture forms.
Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.
I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.
Place in the oven at 350° for 5-10 minutes, then serve with the hummus for a delicious treat!
I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!
This is going to be a new fall staple at my house!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Substitute the pita bread with gluten-free pita bread (found in some specialty stores) or serve with apple slices for dipping.