Pumpkin Hummus Recipe

Fall is here and time for a great new recipe!

Although I have no ideas for Halloween, I found this great dip that works for your upcoming Halloween Party (if you’re so inclined) – Pumpkin Hummus Recipe.  Or, if you’re living in California, take advantage of this awesome hot Fall weather and serve this dip at a barbecue.  Well, for me I just made it for the fam’ and ate half myself one Sunday afternoon.

And, of course, pumpkin is the hot flavor for fall – for lattes, pies, candy, and whatever else they can think of.  Plus,  pumpkin is teeming with good-for-you nutrients, like antioxidants and vitamins A and C.

Pumpkin Hummus with Maple Syrup and Toasted Pita Chips

Taken from The Veg Life, this recipe takes hummus to a whole new level.  Traditional chickpeas are combined with pumpkin puree (not to be confused with pumpkin pie filling) and flavored with pure maple syrup, pumpkin pie spice and just a bit of oil to bring it all together.

All of the ingredients are placed into a food processor and pureed until very smooth.  Depending on the power of your processor, this might take a few minutes.  Be sure to scrape down the sides a few times.

There is nothing difficult at all about this recipe however, I do want to mention that removal of the skin from the chickpeas is an absolute must in this recipe.  While they are perfectly fine to eat, they are not aesthetically pleasing in a recipe such as this one.  Just rub them between paper towels or your fingers and they slip off easily.  Don’t shoot the messenger LOL But I promise, the effort is worth it in the end.

I chose to cut pita bread into wedges, brushed with a small amount of vegan margarine and gave a sprinkle of the same pumpkin pie spice that I mixed with sugar.  I like to drizzle a bit more maple syrup on the hummus prior to serving along with a pinch of the sugar mixture.  It’s like dipping cinnamon toast into pumpkin pie!  Now THIS is a hummus I could love