Try adding pumpkin puree to hummus for a colorful variety of the Middle Eastern classic. Serve with pita bread and cut-up veggies such as bell pepper strips, carrots, and celery.
Ingredients
- olive oil: 1 Tbsp (for garnish)
- garlic: 2 clove (minced)
- cumin: 1 tsp
- (15-oz can) chickpeas: 1 piece (drained)
- canned pumpkin: 0.75 cup
- water: 0.25 cup
- lemon juice: 0.25 cup
- salt: 0.5 tsp
- cayenne pepper: 0.125 tsp
- ground cinnamon: 0.125 tsp
- black pepper: 0.125 tsp (freshly ground)
- green onions: 1 piece (sliced, for garnish)
Metric Conversion
Stages of cooking
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Heat olive oil in a skillet over medium heat. Add garlic and cumin; cook and stir until fragrant, about 30 seconds.
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Transfer garlic mixture to a food processor or blender. Add chickpeas, pumpkin, water, lemon juice, salt, cayenne, cinnamon, and black pepper. Blend until smooth.
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Transfer into a serving bowl. Garnish with additional olive oil and sprinkle with green onions. Serve with pita bread and cut-up veggies.
