It begins! My first pumpkin recipe of the season! I am doing a vendor table at my gym’s happy hour tonight with my Stella & Dot goodies and always like to make a little healthy treat to have out to entice people over from the wine tasting area 🙂 So I decided to make Pumpkin Butterscotch Granola Bars (recipe to follow in next post) and Pumpkin Hummus was a last minute impulse add on before I left work to go to the grocery store yesterday afternoon. Took a little freestyling with adding amounts a little at a time of each ingredient to get it to taste like I wanted but in the end it turned out awesome! I’m sure everyone would find a slightly different version that they like best, but I had a few hummus lover taste testers give it their stamp of approval as well!
I made a big batch, so half this for less:
-2 cans chickpeas (garbanzo beans) – keep about 1/4 of the liquid to add in with the beans
-1 cup pumpkin purée
-1/2 cup tahini (you are most likely to find this in the peanut butter aisle of the grocery store)
-2 tbsp minced garlic (I added a little more at the end)
-3-4 tbsp of fresh sage, finely chopped
-1/4 cup lemon juice (add to taste)
-salt to taste (about 1-1/2 tsp worked for me)
Put all ingredients in food processor and process until smooth. Taste as you go and adjust as needed. Then enjoy!!!