Here’s a quick, easy and clean recipe that’s perfect for this beautiful autumn. I go through phases with hummus: for a few weeks it eat it every day and put it in everything! And then I get a little tired of it and need a break. This is a great way to add some seasonal spice & it helped me fall in love with hummus again! You can lean towards savory OR sweet with this. I love to put the savory blend on grilled chicken. And the sweet version tastes amazing on Ezekiel toast or Dave’s Killer Good Seed Bread. Let me know how you use it! As always post your photos and feedback! Chef’s Notes: To go savory with this recipe, follow the ingredients below. To change it up for a SWEET TREAT: omit the garlic, rosemary, cumin & paprika. Instead, use 1 tbsp granulated stevia, 2 tsp honey, and 2 tsp pumpkin spice/1 tsp cinnamon .
1 cup unsweetened pumpkin puree
1 can (15 oz) chickpeas drained and rinsed
2 tablespoons olive oil or avocado oil
¼ cup lemon juice
salt, to taste
2 cloves garlic, minced (omit for sweet, see notes, use stevia)
½ teaspoon paprika (omit for sweet, see notes, use pumpkin spice)
½ teaspoon dried rosemary (omit for sweet, see notes, use honey)
1/4 tsp cumin (optional; omit for sweet, see notes, use cinnamon)
For the SAVORY VERSION: Combine chickpeas, pumpkin, olive oil, garlic, salt, paprika, rosemary and lemon juice in a food processor or blender, and blend until smooth, adding more oil or water as needed to get the right consistency.
For the SWEET VERSION: combine chickpeas, pumpkin, Stevia, honey, pumpkin spice, olive oil, and lemon juice in a food processor or blender, adding more oil or water as needed to get the right consistency. Top with a few dashes of cinnamon.