I have developed a new hummus addiction and I have no shame in admitting that. I’ve spent so much money on hummus lately that I decided that it was about time that we make some on our own at home.
And as much as I enjoy boiling and soaking my dried chickpeas at home to prepare them….they could not get soft enough any faster!
Typically I make my hummus using chickpeas and garlic but since I’m feeling festive, I decided to make pumpkin hummus instead!
And not so surprisingly, it turned out amazing! It was actually so good that I made it again and used cinnamon instead of paprika so it turned into a pumpkin pie dessert dip!
Promise me you’ll try it and I swear you won’t regret it
- 1 cup Chickpeas
- ⅔ cup Pumpkin puree (not pie filling)
- 1 tbsp oil of choice
- 2 tbsp Maple syrup (for sweet version)
- salt and pepper
- paprika (savory) or cinnamon (sweet) to taste
- Pop all the ingredients into a blender or food processor and pulse into it reaches a desired consistency. If it is too thick, add in water 1 tbsp at a time until smooth.