This hummus recipe is a a perfect cold-to-warm weather transition recipe. I love the spiciness of curry mixed with sweet pumpkin, and the chickpeas and coconut milk make the dip very creamy and filling. —laurelmoll
can pumpkin puree
1 1/2 tablespoons
fresh lemon juice
In This Recipe
Open the can of chickpeas and rinse the beans under water for a minute or two.
Using clean hands, remove the skins from the chickpeas and then put the beans in a food processor or blender cup.
Smash the garlic cloves, remove the skins, and add them to the chickpeas.
Add the coconut milk, pumpkin puree, cumin, juice from the 1/2 lemon, curry powder, hot sauce, olive oil, salt, and pepper.
Process the ingredients on high for 1-2 minutes until smooth.