I love pumpkin. If I could, I would eat pumpkin pie for every meal! I was so excited last week when I received an email from Bon Appetit with 11 Ways to Use Canned Pumpkin. The Pumpkin Rumshakes and Black Bean and Pumpkin Burgers were both very appealing, but the Pumpkin Hummus was something I couldn’t wait to make!
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 15-ounce can pumpkin
- 1 garlic clove, chopped
- 2 tablespoons fresh parsley, chopped
- Pumpkin seeds, toasted, and paprika (optional)
Place tahini, lemon juice, cumin, olive oil, salt, pepper, pumpkin, and garlic in a food processor. Mix until smooth, then add parsley. Pulse until blended and spoon into a serving bowl. Sprinkle with paprika and toasted pumpkin seeds, if desired. Serve with chips or pita.
The hummus was really tasty! The pumpkin flavor was slightly masked by the tahini and lemon juice, so it ended up with more of a “hummus” taste than I expected. The texture was wonderfully smooth and creamy, and the spices gave it a nice little kick. I’ll have to make this next time I have a party, but this time, I was happy to have it all to myself!
I thought about baking some pita chips, but when I was at the store, the Multigrain Tortilla Chips by Food Should Taste Good jumped into my basket instead! I’m calling these a “Foodie Found” rather than a Foodie Find, since they have been around for awhile, and are already quite popular. I am not usually a chip fan, but I love these! They are absolutely delicious, and not too salty or greasy. I also am a huge fan of the Sweet Potato variety. If you haven’t tried this brand yet, DO IT!