With just a hint of sweetness, this roasted garlic pumpkin hummus is the perfect dairy free appetizer for fall and Thanksgiving.
Did you know that it’s November already? The past few weeks have flown by for us, but I’m sure that has a little to do with our latest addition. Either way, I’m feeling less prepared than ever for the upcoming holiday. Thanksgiving is less than two weeks away. Luckily, I was testing out recipes for you long before Emmett arrived.
This pumpkin hummus was a huge hit in our house. Ellie loved it, and Marc and I were snacking on it every chance we got. I took a traditional chickpea hummus, added pumpkin and seasoned it with roasted garlic and maple syrup. It’s a perfect blend of sweet and savory.
I wanted to keep this recipe as easy as possible for several reasons, but mostly because the holidays can be hard, and it’s so nice to have a quick and easy recipe to fall back on. That means there’s no prep work for this recipe. I used canned pumpkin and pre-roasted garlic that was already minced so it’s just open, dump and blend.
You can serve this hummus with whatever you’d normally serve hummus with, but I highly recommend pita chips. They pair really well with the roasted garlic pumpkin hummus and, let’s be honest, no one wants to dip veggies when they can dip chips. Right? And it’s already hard enough being dairy free over the holidays, so just go for it.
Easy Pumpkin Hummus
Yield 12 - 16 servings
- 1 15-ounce can pumpkin
- 215-ounce cans chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 2 tablespoons minced roasted garlic
- 4 teaspoons maple syrup
- 1/2 - 1 tablespoons coarse salt
- 2 teaspoons ground cumin
- Roasted, salted pepitas (optional, for garnish)
- Combine ingredients in a the bowl of a large food processor. Blend until smooth.
- Add additional olive oil, if needed for a thinner consistency. Garnish with pepitas before serving.
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