Hummus is one of my favorite appetizers. I try and keep some in my fridge at all times- it’s the perfect go to snack! It’s so easy to make homemade and even though classic hummus is delicious this pumpkin hummus is ever better. Perfect for Fall!
1 15 oz can chickpeas, rinsed and drained
1/2 cup pumpkin puree
2 tablespoons tahini
Juice from 1/2 lemon
2 garlic cloves
1–2 tablespoons olive oil
1/2 teaspoon ground cumin
1/2 teaspoon ground chili power
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Pepitas (salted and roasted pumpkin seeds)
In a food processor add in the chickpeas, pumpkin, lemon juice, tahini, garlic, and spices
Blend together until combined
Take off the top and slowly drizzle in the olive oil until the desired consistency. You don’t want it too runny or too thick!
Once blended take out and put into a shallow serving bowl. Using the back of a spoon spread it evenly and then make a swirl on the top
Drizzle the top with olive oil and sprinkle with the pepitas
(Optional Step) In a small skillet heat up the olive oil over high heat. Once very hot carefully add in the sage leaves. Let them them cook until friend and crispy, about 20 seconds. Remove the sage leaves and let them drain on paper towels. Add the crispy sage to the top of the hummus
Serve with pita chips or cut vegetables for a delicious Fall appetizer. Enjoy!