Pumpkin Hummus

Name: Pumpkin Hummus
Ingredients: 2 tablespoons tahini (ground sesame seed paste, resembles peanut butter); 3 tablespoons plain yogurt (or sour cream); 2 tablespoons fresh lemon juice; 1 teaspoon ground cumin; 1 teaspoon olive oil; 34 teaspoon salt; 18 teaspoon ground cinnamon, to taste; 12-1 teaspoon garlic powder, to taste (minced garlic can substitute, to taste); 1 (15 ounce) canpureed pumpkin (not pie mix); 1 (15 ounce) can garbanzo beans; 1 teaspoon chopped fresh parsley (optional); 2 tablespoons pepitas (roasted pumpkin seeds) (optional); pita chips, for serving or pita bread, cut in wedges for serving

13 ingredients

10 steps

Ingredients

2 tablespoons tahini (ground sesame seed paste, resembles peanut butter)
3 tablespoons plain yogurt (or sour cream)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon olive oil
34 teaspoon salt
18 teaspoon ground cinnamon, to taste
12-1 teaspoon garlic powder, to taste (minced garlic can substitute, to taste)
1 (15 ounce) canpureed pumpkin (not pie mix)
1 (15 ounce) can garbanzo beans
1 teaspoon chopped fresh parsley (optional)
2 tablespoons pepitas (roasted pumpkin seeds) (optional)
pita chips, for serving or pita bread, cut in wedges for serving

Directions

1

In a food processor, combine the tahini, yogurt or sour cream, lemon juice, cumin, olive oil, salt, cinnamon, garlic, pumpkin, and garbanzo beans.
2

Process until smooth.
3

Add parsley and briefly mix until blended.
4

Spoon the hummus into a serving bowl.
5

Sprinkle with pepitas/toasted pumpkin seed kernels (optional, but very tasty!
6

).
7

Note: can be made the day ahead and refrigerated.
8

Note: Pepitas are a popular ingredient in Mexican cuisine and are also roasted and served as a snack.
9

Marinated and roasted, they are an autumn seasonal favorite in the rural United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round.
10

They can be found in many grocery and health food stores.