I’m a little scared to share this recipe because if my grandmother or even my mother were to even see that I was making any type of hummus but the original, let’s just say I’d be in big trouble. But I love this rendition of hummus and what’s more fall than pumpkins? The pumpkin adds a subtle sweetness that is further accentuated by the cinnamon and everything just surprisingly works together here. Imagine a nice helping of this pumpkin hummus with some cinnamon sugar baked pita chips or even on a nice loaf of pita bread with some sliced turkey. I’m getting excited just thinking about all of the possibilities!
- 1 can (15 oz.) garbanzo beans, drained
- 1 can (15 oz.) pumpkin purée
- 1/4 cup tahini
- Juice of 1 lemon
- 2 tablespoons water
- 4 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- In a food processor or blender, add all of the ingredients and blend until smooth.
- Pour hummus into a serving dish. Cover and refrigerate for at least 2 hours before serving.
- Serve drizzled with olive oil and topped with a few garbanzo beans.