Recipe: Pumpkin Rosemary Hummus
Introduce seasonal flavor to a recipe that's beloved year-round.
Tue, Nov 22, 2011 at 02:27 PM
Bringing something to a potluck or need hors d'oeuvres to set out for hungry guests? Add an interesting twist to the health-conscious partygoer's favorite appetizer: hummus. This recipe sneaks lots of vitamins and not a lot of calories into a creamy, tasty dip that is so good, you'll have no idea you're eating something so healthy. As if that wasn't too good to be true, the recipe is quick and easy.
Pumpkin Rosemary Hummus
1 15-ounce can of chickpeas (or dried ones that have soaked overnight)
1/2 cup pumpkin puree
1 clove garlic, coarsely chopped
1/2 teaspoon cumin
1 tablespoon fresh rosemary, chopped
4 tablespoon olive oil
1 tablespoon tahini
Juice of half a lemon
Salt and pepper to taste
Prep time: 10 minutes
"Cook" time: 2 minutes
Prepare all ingredients and add to food processor. Pulse until mixture reaches your desired smoothness. You may wish to add more olive oil if you prefer a creamier hummus (less if you like yours thick). Serve with crackers, pita chips, veggies or whatever you like.
The original author of this recipe did not call for tahini, so you may be fine without it. In its place, increase the amount of olive oil (to 5 tablespoons or more).
Recipe courtesy Running to the Kitchen
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