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Pumpkin Hummus

So good you’ll want to spread this on everything!

Pumpkin Hummus | Winni Wanderer


· 1 small garlic clove

· 15-ounce can chickpeas (or 1 ½ cups cooked)

· ¾ cup pumpkin puree

· ½ teaspoon kosher salt

· 1 ¼ teaspoons ground cumin

· 2 tablespoons fresh lemon juice

· 1 teaspoon maple syrup

· 1 tablespoon olive oil


1. Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.

2. Drain the chickpeas. Add chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup and olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine. Stores refrigerated for up to 5 days.


Source: “Pumpkin Hummus”. Recipe. N.p. Web. 3 Oct 2023.


By Recipe Contributor


Here are a few items for the kitchen that may help with this amazing recipe: Food processor, colander, food storage container, silicone spatula

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