As fall approaches, we start to see pumpkin and pumpkin spice making its way into so many of our favorite everyday products. While this pumpkin hummus definitely fits that bill, it will quickly become a favorite on your table, and you may find yourself searching for canned pumpkin year-round!
This light and fluffy hummus is both familiar and altogether new. The pumpkin flavor shines through with the help of a touch of pumpkin spice and compliments the sweet/tart pomegranate molasses. If you can’t find pomegranate molasses at your local grocery, try substituting just a touch of maple syrup or regular molasses.
The recipe works well with a robust, spicy, extra virgin olive oil to offset the sweet pumpkin notes and spice notes from the pumpkin pie spice!
Pumpkin Hummus with Pomegranate Molasses and Sunflower Seeds
Course: Appetizers, SnacksCuisine: Mediterranean, American8
servings10
minutesRich and creamy chickpea hummus with just a touch of pumpkin and pie spice. Topped with sweet/sour pomegranate molasses and crunchy, toasted sunflower seeds.
Ingredients
- For Hummus
1canGarbanzo Beans, drained
3/4cupTahini
1/4cupWater
2tbspLemon Juice
1/2cupCanned Pumpkin
1/4tspPumpkin Pie Spice
2tbspExtra Virgin Olive Oil
1tspSalt
- For Garnish
1tbspPomegranate Molasses
1PinchPaprika
1tbspToasted Sunflower Seed Kernels
1tspOlive Oil
Directions
- To Make the Pumpkin Hummus
- In a food processor or blender, combine the garbanzo beans, pumpkin puree, pumpkin pie spice, salt, extra virgin olive oil, lemon juice, and water.
- Blend these ingredients until they are completely smooth.
- Add the tahini to the food processor/blender and continue to blend until the mixture thickens.
- Transfer the hummus to an airtight container and reserve in the refrigerator until ready to use.
- To Plate
- Spoon the hummus into a serving bowl.
- Using the spoon and working in a circular motion, create an indentation in the center of the hummus.
- Sprinkle a bit of paprika on each of the four sides of the hummus bowl and top with pomegranate molasses, olive oil and seed blend.
- Serve with warm pita and sliced veggies.
Notes
- Top with a drizzle of Koroneiki extra virgin olive oil from Greece.
Discover more recipes with extra virgin olive oil.
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