Serves a Party of 4
If you’re looking to entertain a few friends with a colorful and tasty snack for the holidays, this hummus spread will be perfect for the job. It ranges from all sorts of sweet and savory flavors including the homemade pumpkin puree, Italian parsley, sautéed garlic, tahini, and lemon juice all blended up together to create the snack of a lifetime.
Making the homemade puree can be a bit time consuming, but I have always wanted to see how fresh and delicious it would turn out – plus it gave me the pleasure of baking the pumpkin seeds as an easy snack to store in the pantry. However, if you’d prefer to whip this hummus up with the canned puree I am sure it would be just fine as well!
I chose to use a few sliced cucumbers and Exotic Harvest Terra chips to pair with it, but you could even get crazy and spread it over some toast, crackers, or honestly even sliced apples if you are ready to take your taste buds for a ride.
Ingredients:
- 3 Small Pumpkins
- 2 Cans of Chickpeas
- 1/2 Cup of Tahini
- 1/4 Cup of Freshly Minced Garlic
- 1/4 Cup of Lemon Juice (or about 2 squeezed lemons)
- 1/4 Cup of Olive Oil
- 1/2 Cup of Chopped Italian Parsley
- Salt and Pepper (to taste)
- 3 Sliced Cucumbers (optional)
- 1 Bag of Exotic Harvest Terra Chips
If you decide to make your own purée, chop your pumpkins in half and gut the slimy bits and seeds as much as possible.
Preheat the oven to 400 degrees and bake the sliced pumpkins for up to 50 minutes or until they become tender enough to scrape into a blender.
When cooked, scrape everything besides the skin into a blender with a pinch of sea salt and blend it up until you have a creamy and puréed mixture.
Next, ensure your chickpeas are fully cooked in a pot of boiling water for at least 20 minutes.
While the chickpeas are cooking, heat up a medium sized saucepan with a bit of olive oil and sauté the minced garlic until you see it begin to crisp up – this gives the hummus a hint of a smoky after taste that you will not regret.
Simply enough, gather the pumpkin mixture, chickpeas, sautéed garlic, tahini, lemon juice, salt and pepper into the blender and blend it up until everything is fully combined.
Pour the mixture into the bowl of your choice and stir in the chopped Italian parsley.
Finally, slice up the cucumbers, lay down your chips and dive into the most seasonal hummus creation in all the land.
*If you would rather use canned pumpkin purée, switch it out for the blended pumpkin mixture and follow the same instructions*
Plant Sugar Kitchen 