Receta Pumpkin hummus
It only takes five minutes to make this healthy pumpkin hummus: enjoy it as a dip for fresh veggies and crackers or spread it on sandwiches for added fall flavor.
Ah, what's a food blogger to do as October comes to end? No more pumpkin! We've probably given you more than your fill of pumpkin-themed muffins, cupcakes, lattes, smoothies, pies, cookies, donuts, whoopie pies, breads, waffles and sauces.
But I had to slip in just one more pumpkin recipe before Halloween.
One thing you'll notice about my pumpkin recipe list is that pretty much all the options are sweet. And I do not have that big a sweet tooth -- more of a savory tooth, to be honest. Which is why I love this pumpkin hummus. A bit hard to describe, it's not quite savory and not quite sweet. It's got a je ne c'est quoi that makes it a favorite for both kids and adults -- and, let's face it, how often does that ever happen with something that's not a baked good or smothered in chocolate?
Enjoy this pumpkin hummus as a dip for crunchy strips of celery, carrot and pepper, salty crackers or pita crisps. I also like to add it, as I would with traditional hummus, to a turkey sandwich or veggie burger in place of mayonnaise: serious yum.
Oh, and did I mention that it takes fewer than five minutes to make? Now that's my kind of recipe!
So, are you ready for the October pumpkin frenzy to be over? Leave a comment: The Ninj wants to know.
Pumpkin Hummus
(inspired by Cooking Light)
Ingredients:
- 1 cup canned pumpkin
- 2 tablespoons fresh lemon juice
- 2-3 tablespoons nut oil (I used walnut)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 15-ounce can white beans, rinsed
Directions:
Combine all ingredients in a food processor and process until smooth. Season to taste with additional salt.
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