Spicy Pumpkin Hummus

I could live off of gluten free appetizers and plan to do just that this Christmas! Our family tends to make holidays a marathon of eating and I love to bring my own appetizers that are gluten, soy and dairy free. So, when dinner rolls around I have no problem pushing away foods that don’t work for me.

One of my favorite appetizers to bring along is my Seafood Stuffed Mushrooms. These are a meal in themselves but at the same time they make an amazing impression for holiday starters. My other all time favorite is hummus and veggies. I’ve experimented with several versions and will share them all, in time, but this one is so perfect for the holidays.

Pumpkin is bountiful in the fields and the smell is in the air these days, so why not! I like making my own pumpkin puree and freezing it in small portions. Then it’s ready any time a recipe calls for pumpkin puree, like my Red Curry Pumpkin Soup or my Pumpkin Bread or this Spicy Pumpkin Hummus. Slice up some seasonal veggies or whip up a batch of my Chili Pepper Crackers and dig in. I can’t say I’ve invented this amazing combination but the little extras I add make this one stand out among it’s competitors!

Spicy Pumpkin Hummus
Votes: 1
Rating: 4
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Rate this recipe!
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Servings Prep Time
2 cups 15 minutes
Servings Prep Time
2 cups 15 minutes
Spicy Pumpkin Hummus
Votes: 1
Rating: 4
You:
Rate this recipe!
Print Recipe
Servings Prep Time
2 cups 15 minutes
Servings Prep Time
2 cups 15 minutes
Ingredients
  • 1 15 ounce can chickpeas or home cooked-reserve the juice
  • 1/4 cups pumpkin puree store bought or homemade
  • 1/4 cup fresh lime juice
  • 1/4 cup tahini
  • 1 cloves garlic
  • 1/4 cup olive oil
  • 1 tsp curry
  • 1/2 tsp cumin
  • 1/2 tsp red chili flakes
  • 2-3 tsp himalayan salt
  • 1 small fresh green jalapeño seeded and diced
  • 1/4 cups cilantro diced
  • 1 Tbsp whole Chickpeas for the top
  • 2 Tbsp olive oil for the top
  • 1 tsp cilantro for the top
Servings: cups
Units:
Instructions
  1. Simple dimple...place the drained chickpeas (reserve the juice and use to thin the consistency if needed), pumpkin puree, lime juice, tahini, garlic, olive oil, curry, cumin, red chili flakes and salt in a food processor. Puree until it is smooth and well incorporated. If too thick, slowly add some of the reserved chickpea juice.
  2. Once smooth, remove from the food processor and place in your serving bowl. Stir in the chopped jalapeño and diced cilantro.
  3. Top with a few chickpeas, olive oil and a sprinkle of diced cilantro. Cut up your favorite veggies or serve with a side of gluten free crackers and enjoy!
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