*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
Spiced Pumpkin Hummus is a healthy, festive and fun fall snack or appetizer recipe. It is made without tahini but just as creamy thanks to the pumpkin puree. Fresh lemon juice and rosemary brighten this game day dip.
Fall is definitely in the air for most of the country (for us here in South Georgia that means 78°F and only 40% humidity…and it feels amazing) and the internet is once again flooded with everything pumpkin!! Is it just me, or has pumpkin mania just been slightly overwhelming? I mean I do love a little pumpkin spice in my life and I might have bought the pumpkin spice creamer for my coffee and drank it every morning for a like a month straight before I got sick of it, but I think they have taken it too far with pumpkin spiced mints and pringles!! 😛
In 16 days, 3 hours and 8 minutes, I walk down the aisle!! I can’t believe my wedding is so close!!! I think I have pretty much everything planned out and now just a few small details are left to be done…whew!! Then after all the madness is over, I can get back to posting recipes a little more frequently 😆 So anyways…I might be a little late jumping on the “pumpkin” train this year, but I thought I better because all the cool kids are doing it 😀
Let me introduce you to newest obsession, Spiced Pumpkin Hummus! You might recall that my Garlic Lover’s Hummus or mySupremely Spicy Hummus Recipe. Those were so yummy and I realized that I hadn’t made hummus in a while, so I thought that it was time 😉 The thing that I don’t like about making homemade hummus is having to buy a whole jar of tahini (hello my name is Becky and I am cheap), only to use a little bit and then the rest sits in the frig and goes bad before you use it. Anybody with me?
One of the great things about Spiced Pumpkin Hummus is that it doesn’t need any tahini to be fabulous!! The pumpkin provides all the creamy, yumminess that you need in a hummus!! Yay 😆 Fresh lemon juice and rosemary brighten up this dippable yumminess!! Then you get a little kick from a fresh jalapeño and spices. YUM…
Apparently I have it all wrong…it is supposed to be “Pumpkin Spiced” not “Spiced Pumpkin,” right? Wrong!! I did that intentionally because I added the spicy elements of the jalapeño, chipotle chili powder and cumin. I added lots of fresh garlic too…you know to keep the vampires away 🙄
And this picture just cracks me up every time 😆 😳 Did you see these pumpkins in any of the other pictures? Nope? Yep, epic fail!! I bought these little boogers just as props for “pumpkin” recipe that I have been trying to get on the blog for weeks! Hello wedding planning and being a total stress ball!! They have been sitting in my house as “fall decor” instead even though I don’t ever do holiday decorating. To tell you how bad it is, everyone finally convinced me to do a christmas tree this past christmas because lil man spends part of the holiday with us. I know, how bad is that? It took kid guilt to get this cheapskate to but up a tree!! Mind you I did buy all the decorations the year prior when they were like 70-90% off after Christmas 😀
So anywho, I totally forgot these little pumpkins when I was photographing my pumpkin recipe!! I just happened to notice them when I was cleaning up and nearly fell out!! Too bad I was the only one there to witness that 😆 So I had to take one more set of photos with the pumpkins…and that is a glimpse into my world right now 😯
Here is Spiced Pumpkin Hummus:
- 3 gloves of garlic, peeled
- 1 jalapeño pepper, seeded
- 2 (15 oz.) cans of reduced-sodium chickpeas, rinced and drained
- 1 (15 oz.) can of pumpkin puree (do not get pumpkin pie filling)
- 1 lemon
- 1 tbsp. extra virgin olive oil
- 1 tsp. fresh rosemary, woody stems removed
- 1 tsp. chipoltle chili powder
- 1 tbsp. cumin
- sea salt & fresh ground pepper to taste.
- Place garlic cloves and jalapeño in an empty food processor. Process until they are very finely chopped and scrape down the sides of the bowl.
- Add chickpeas, pumpkin puree, zest and juice of one lemon, olive oil, rosemary, chipoltel chili powder, cumin, salt and pepper to the bowl of the food processor.
- Turn food processor on and process until everything is well combined and smooth (Note: this will take a few minutes)
- Transfer hummus to serving bowl and chill for at least an hour before serving.
- Serve with pita chips, fresh veggies, etc.
*My affiliate links are used in this post. However this does not influence or change my opinion. Thanks for using them and helping support my family and my blog!*
[…] this next one. Becky from Becky’s Best Bites (@rbrosemer) has posted a very yummy looking Spiced Pumpkin Hummus – and while you are on that page, there are links to a Spicy Hummus and a Garlic […]