Who doesn’t love hummus? Well, I don’t know about them but I know I love it! I also LOVE pumpkin (duh!) and I love learning how to make at home the things that I could otherwise buy at the store for many times the cost of making it myself. (I indulge in buying the fruits of other people’s labors on the regular but I also like a challenge).
To be honest, making homemade hummus is NOT much of a challenge. It’s so easy in fact, that I almost wouldn’t consider buying hummus from the store again.
Last night, we had our yoga & wine event at Yogaworks and I wanted to bring some yummy fall delights to share with the lady-crew post-class. Along with the pumpkin/kale/sausage pasta dish (that was a huge hit), I also brought along this yummy hummus, which got rave reviews as well. I hope you like it!
And to give the credit where the credit is HUGELY due, I adapted this one from A Couple Cooks. The thing is, I get an idea and think it’s original. Just to get some general guidance on execution, I google it first and ALWAYS find that someone else has already tried it. So why re-invent the wheel? Why not just tweak it with some sick rims or something? That’s what I’m about…pimping out other people’s recipe creations. Hmmm, I truly wish there was a less offensive word I could have used there besides “pimping.”
Easy Pumpkin Hummus
- 4 garlic cloves, paper and hard stem removed
- 15-ounce can chickpeas, rinsed and drained
- 15-ounce can pumpkin puree (or 1¾ cup pumpkin puree)
- 1-2 teaspoons sea salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 2-3 shakes pumpkin pie spice
- Juice of 2 lemons
- 1-2 tablespoons good olive oil