It’s November — you know, the month that is the continuation of the pumpkin craze that was the entire month of October?! We’ve already covered the traditional pumpkin favorites like pie and bread in my Thanksgiving Ebook and here on my blog, oh and in my new book, Free for All Cooking (is that enough for you?!), but I’m also enjoying covering some uncharted pumpkin territory lately with recipes like Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Donuts and now, Pumpkin Hummus!
If you caught my Thanksgiving recipes in the October/November issue of Living Without Magazine, you might have already been intrigued by this new easy, healthy appetizer option. In case you missed it, check it out here, but by all means don’t tell anyone how easy it is! Instead, let them wonder at your amazing hummus-making skills as they enjoy this yummy dip with chips like Food Should Taste Good® Sweet Potato Chips or Boulder Canyon® Hummus flavored Tortilla Chips!
Surprise your friends and family with how tasty and creative gluten-free can be!
- One 15-ounce can chickpeas, drained & rinsed (or 2 cups dried chickpeas, boiled)
- 5 Tablespoons pumpkin purée
- ¼ cup roasted red peppers
- 3 Tablespoons lemon juice
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons sunflower seeds, hulled
- ½ teaspoon coarse sea salt
- ¼ teaspoon minced garlic
- allspice to sprinkle on top
- chips or crackers for dipping
Totally easy, totally non-traditional, totally delicious!
If using dried chickpeas, add 1 cup chickpeas to 2 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer until the chickpeas are tender — approximately 1 1/2 -2 hours. Drain.
Combine chickpeas with all other ingredients, save allspice, in the bowl of a large food processor. Purée until smooth. Spoon into a serving bowl and sprinkle allspice on top. Serve with gluten-free chips or crackers.
Yeah. It’s that easy!