This pumpkin hummus is a wonderful snack to graze on throughout the day on Thanksgiving, whether you’re cooking or watching football, or both. It makes a great party appetizer, as well. The recipe is basically the same as my other hummus recipe, with the addition of pumpkin, turmeric and pumpkin seeds. The pumpkin adds a nice orange color in addition to extra fiber, calcium, iron, and a whopping 760 percent of the daily value of vitamin A. (Per one cup.) Matt said it didn’t taste “pumpkiny”, which I took as a compliment. Then he ate an entire bowlful, which I also took as a compliment.
Pumpkin Hummus
Ingredients
- 2 15-oz cans garbanzo beans
- 1 cup canned pumpkin puree
- ¼ cup tahini
- ¼-1/2 cup vegetable broth (or more to get the consistency you want)
- 1 Tbsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 2 Tbsp olive oil
- 6 cloves cooked garlic (roasted or sautéed in the olive oil)
- 1 lemon, juiced
- 1 tsp ground chili paste (or any hot sauce if you like a kick to it)
- salt and pepper to taste
- pumpkin seeds for garnish
Instructions
- Throw everything in a food processor and blend until smooth. Top with pumpkin seeds and serve with pita chips, tortilla chips, vegetables, etc.
Follow the belly on FaceBook, Twitter, or RSS. 
Yay! We are getting ourselves a food processor for Xmas. We’ll def try more dips such as this. I think I’ll print it off for our ‘to do after food-pro acquired’ folder. Thanks, Cousin.
I could not live without my food processor. You will be amazed at the ways it will change your life. It’s the gift that keeps on giving!