Pumpkin Hummus With Crudites And Mini Pitas

Try this easy pumpkin hummus that the whole family will love.
Prep Time 15 mins
Total Time 15 mins
Difficulty Level Intermediate
Servings 12-16

Ingredients
  

  • 2 cloves garlic minced
  • 1 can (19 oz/540 mL) chickpeas, drained
  • 1/3 cup (75 mL) tahini paste
  • 1/3 cup (75 mL) olive oil
  • 1/4 cup (60 mL) lemon juice
  • 1 tsp (5 mL) ground cumin
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2 mL) ground coriander
  • 1/4 tsp (1 mL) freshly ground pepper
  • Pinch cayenne pepper
  • 2 cups (500 mL) E.D.SMITH® Pure Pumpkin
  • 1 bag (13 oz/340 g) bite-size pitas (18 pieces)
  • 2 stalks celery cut into sticks
  • 2 carrots cut into sticks
  • 1/2 English cucumber cut into sticks
  • 1 red pepper cut into sticks

Directions
 

  • Add garlic to food processor; pulse until finely chopped. Add chickpeas, tahini, olive oil, lemon juice, cumin, salt, coriander, pepper and cayenne; purée until smooth. Add pumpkin purée; pulse to combine. (Add a few tablespoonfuls of water if mixture is too thick.)
  • Serve with pitas, celery, carrots, cucumber and red pepper sticks.

Tips

  1. If desired, warm pitas in 425°F (220°C) oven for a few minutes.
  2. Garnish pumpkin hummus with a drizzle of olive oil, chopped fresh parsley and pinch of paprika, if desired.
  3. Keep leftover pumpkin hummus covered and refrigerated for up to 3 days to use in sandwiches or as a dip.
Type Dips, Marinades & Sauces - Easy Use
Season/Occasion Kid Friendly - Summer Fun - Thanksgiving, Autumn & Halloween

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