Spiced Pumpkin Hummus

Hummus is a healthy snack year round, but this time of year I like to give it a seasonal twist and add pumpkin!  I often times have canned pumpkin left over from another recipe I have made and this is the perfect way to use it.  Not only that, it adds nutrients as well!  This hummus doesn’t taste like pumpkin pie though, it is savory.  I add warming spices, cumin, coriander and chipotle powder to give this an exotic twist.  I like to make this at the beginning of the week, so I have something to snack on when I want something quick and healthy.  It is perfect with seeded crackers or veggies, or even spread on sandwiches!

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.

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Servings: 10 | Prep Time: 15 minutes | Cook Time: 0 minutes | Ready in: 15 minutes

Ingredients

• 1 1/2 cups cooked chickpeas (One 15 oz can, drained)
• 1 cup cooked pumpkin (canned is fine)
• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/2 tsp ground chipotle
• 1/2 tsp sea salt

Instructions

For the hummus, combine all ingredients in a food processor and process until smooth.  Store in the refrigerator for up to 2 weeks in a sealed container.