I love how hummus is so versatile. You can add basically anything (maybe not fruits) and it’ll be such a hit! This pumpkin hummus uses leftover pumpkins from October that have lingered around. Pumpkin is a great source of iron and that’s what I’ve been needed lately!
A great tip to making your hummus creamier is to cook them or soak them with baking soda. The result is a softer chick pea! The shells fall right off which also results in another way to make it oh so luxuriously creamy to another level!
Dressing up a hummus reminds me of my days of decorating smoothie bowls! Almost the same thing! Garnish with some seeds, herbs, more spices and crackers! It’ll be such a wonderful way to invite people to sample it!
- food processor
- 1 can chickpeas
- 1 tsp baking soda
- 1/4 cup pumpkin puree
- 1 tbsp extra virgin olive oil divided
- 1 lemon juiced
- 1 tsp salt
- 2 cloves garlic
- 1/2 tsp smoked paprika
- 1/4 cup tahini
- 1/2 tsp onion powder
- in a pot, place chickpeas and baking soda. Cover with water. Simmer for 15 minutes.
- drain and try to remove as much as the chickpea shells, if time permits
- in a food processor, add all the ingredients
- let it blend for 1 minute until creamy. Taste for salt and lemon and sprinkle some water if it's too chunky.
- Garnish with spiced chickpeas, pumpkin seeds, chili flakes and olive oil.
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