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
- 1 tablespoon olive oil , plus more for garnish
- 2 cloves garlic , minced
- 1 teaspoon cumin
- 1 can) , 15-ozcan
- 0.75 cups canned pumpkin
- 0.25 cups water
- 0.25 cups lemon juice
- 0.5 teaspoons salt
- 0.13 teaspoons cayenne pepper
- 0.13 teaspoons ground cinnamon
- 1 teaspoon freshly ground pepper
- 1 green onions , sliced for garnish
Instructions
-
1
Heat olive oil in a skillet over medium heat. Add garlic and cumin; cook and stir until fragrant, about 30 seconds.
-
2
Transfer garlic mixture to a food processor or blender. Add chickpeas, pumpkin, water, lemon juice, salt, cayenne, cinnamon, and black pepper. Blend until smooth.
-
3
Transfer into a serving bowl. Garnish with additional olive oil and sprinkle with green onions. Serve with pita bread and cut-up veggies.
Nutrition Facts
Per serving
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