Pumpkin Hummus

Pumpkin Hummus

Holiday parties start with Halloween, so be ready and have this quick dip recipe handy.

1–2 cloves of garlic
2 tablespoons of olive oil
1 can of chickpeas (garbanzo beans), drained and rinsed
2/3 cup pumpkin purée (from fresh pumpkin or canned)
1/4 cup water
1 teaspoon salt or more
1/2 teaspoon fresh rosemary, minced

  1. Purée all ingredients except rosemary in a blender or food processor. Add more olive oil or water as necessary to achieve desired consistency. Stir in the rosemary at the end.
  2. Serve with pita bread, fresh vegetables, or tortilla chips.

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