On crackers, with crudité, scooped over spooky-looking spaghetti – doesn’t matter how it’s served, this bright-orange hummus dresses up any dish with fall flavor. Unlike pumpkin-spice-everything-else on shelves right now, it’s a bit more heat than sweet, thanks to a sprinkling of cumin, cayenne and turmeric. No need to disguise boldness here! In fact, to make it an even more unforgettable snack, swap your serving bowl with a hollowed-out pumpkin. It’s the ultimate festive treat of the season!
Ingredients
1 can chickpeas, drained
1 can organic pumpkin purée
1/2 Tbsp. hot sauce
2 tsp. crushed garlic
1 Tbsp. lemon juice
3 Tbsp. tahini
1/4 tsp. turmeric
1/4 tsp. paprika
1/8 tsp. cumin
1/2 tsp. 1 tsp. sea salt
Garnish: pumpkin seeds, cayenne pepper, cinnamon, paprika, olive oil
Optional: Explore Cuisine Black Bean Spaghetti
Directions
1. In food processor, combine all ingredients and blend until smooth.
2. Transfer hummus to bowl and top with a swirl of olive oil, paprika, cinnamon and pumpkin seeds.
3. Serve hummus with crackers or enjoy as topping over black bean spaghetti for a main course.
Alternative serving suggestion:
Ladle a scoop of pumpkin hummus over prepared black bean spaghetti for a colorful, festive meal!
