I had leftover pumpkin puree from when I made the Chocolate Chip Pumpkin Bread last week and was wondering what to do with it. Lucky for me my November issue of Food Network Magazine had an easy appetizer dish that would help me put it to good use.
Not only was I able to make Pumpkin Hummus, I also made Pumpkin Biscuits for my dog, Riley. I actually posted the recipe for those treats last year, click here for the recipe to Pup’kin Biscuits.
This pumpkin hummus does not have an overwhelming pumpkin flavor and isn’t sweet like you’d think. Give it a whirl if you’re looking to try a new recipe and love all things pumpkin.
From Food Network Magazine’s November Issue:
Puree 1 1/2 cups drained canned chickpeas, 1/3 cup canned pure pumpkin, 3 tablespoons each olive oil and tahini (sesame paste), 1 garlic clove, 1/2 teaspoon paprika and 1/4 cup water.
Add salt and lemon juice to taste.
Transfer to a bowl and top with olive oil, red pepper flakes and toasted pepitas (hulled green pumpkin seeds).
Seve with sweet potato chips.