Pumpkin Hummus

By laurelmoll
April 1, 2014
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Author Notes: 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

Makes: 4 cups

  • 1 can chickpeas
  • 1/2 can pumpkin puree
  • 1/2 teaspoon coconut milk
  • 2 garlic cloves
  • 1 teaspoon cumin
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon curry powder
  • 1 teaspoon hot sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  1. Open the can of chickpeas and rinse the beans under water for a minute or two.
  2. Using clean hands, remove the skins from the chickpeas and then put the beans in a food processor or blender cup.
  3. Smash the garlic cloves, remove the skins, and add them to the chickpeas.
  4. Add the coconut milk, pumpkin puree, cumin, juice from the 1/2 lemon, curry powder, hot sauce, olive oil, salt, and pepper.
  5. Process the ingredients on high for 1-2 minutes until smooth.
  6. Warm gently on the stove top before serving.

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