Pumpkin Hummus
1 15-oz. can chickpeas, drained and rinsed
1/2 cup pumpkin puree, canned or homemade
2 Tbsp. tahini
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. salt
2 cloves garlic, chopped
Puree all ingredients in food processor until creamy. Thin with water as desired (I used 1 Tbsp.) and puree again.
Great with pita or crackers, it (or any hummus, really) also makes a great pizza topping if you don't have any faux cheese shreds on hand...especially sprinkled with some quick homemade parmesan and kalamata olives.
Check it out...Chocolate-Covered Katie is giving away some Artisana Coconut Butter. The contest ends tomorrow, so be sure to put in your entry ASAP.
Also...Blogger users, can you tell me if there's a way to go back and edit an old post without re-publishing it and sending it to everyone's feeds again? I noticed a misprint in a recipe that I'd like to fix. Thanks!
I love hummus on pizza! I made a similar hummus the other day using butternut squash. Gotta love fall flavors!
ReplyDeletevegannifer, that sounds so good! butternut is my favorite squash.
ReplyDeleteThe hummus sounds really interesting. We have so much pumpkin this year that I'm always looking for new ways to use it up - and hummus, being one of my favorite foods, is a great idea :)
ReplyDeleteI wish I knew of a way to edit a post without sending it to everyone's feeds again. In fact, I had no idea it would be sent to people's feeds again (once it was re-published) - hence I must have been spamming people all the time! My blogger spellcheck only works in Danish, for some strange reason, and therefore I always notice typing errors afterwards. I guess I'll have to start (proof) reading my posts more carefully. ;)
I've never thought about having hummus on pizza! It sounds like a great idea though, I'll make sure to try it next time. I made butternut hummus once too, and that was really yummy, it was spiced up with curry. I used that in lasagna, and that was awesome, should probably be good with this too!
ReplyDelete