Pumpkin Hummus

I was flipping through my Running Room magazine when I cam across this recipe. It was so simple, and I thought it would be perfect to bring to a Thanksgiving potluck that I was going to. I wasn’t wrong; this recipe was a huge hit and since then, I understand that it has made its way to many different parties and potlucks.

Pumpkin Hummus

•1 (540mL/19oz) can chickpeas, drained and rinsed

•3 cloves garlic

•1 cup (250 mL) pure pumpkin puree

•2 tsp (10 mL) lime juice

•1 tsp (5 mL) green curry paste

•1/2 tsp (2 mL) salt

•1/4 tsp (1 mL) cinnamon

•1/2 cup olive oil

•1 tbsp (30 mL) finely chopped dried cranberries

•1 tbsp (15 mL) finely chopped parsley

Place chickpeas and garlic in a food processor fitted with a metal blade. Pulse until finely chopped. Add pumpkin, lime juice, curry paste, salt, and cinnamon. Pulse until mixture is well combined, scraping sides of bowl when needed. With motor running, drizzle in olive oil and pulse until very smooth. Cover and refrigerate for up to three days. Place hummus in a serving dish and garnish with chopped cranberries and parsley.

Makes 3 cups (750 mL).

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