I love a good hummus. And this is a really really good hummus. I kept seeing pumpkin hummus on blogs (mind you this was back in the fall) so one day when I had an open can of pumpkin, I knew what I had to do with the leftovers.
I didn't taste the pumpkin, but I loved how creamy the hummus was and it had a really great flavour from the curry powder, cumin, garlic, almonds and tahini. The original recipe doesn't have any oil, and I tried to make it that way but it just wasn't coming together in the nice smooth way that I like. So I added a tablespoon of oil and it was perfect.
If this sounds good, you might also like:
Roasted Red Pepper & Almond Hummus
Spinach Artichoke Heart Dip
Sweet Potato Black Bean Salsa
Curried Pumpkin Hummus
Adapted from Diet, Dessert and Dogs
Makes about 3 cups
Scant 1 cup dry chickpeas, soaked 8 hours, cooked and drained (or 2 1/2 cups cooked, rinsed and drained)
3/4 cup canned pumpkin purée
1/4 cup raw almonds
3 tbsp tahini
1/3 cup water
1 tbsp olive oil
2 large cloves garlic, minced
1 1/2 tsp curry powder
1 tsp cumin
1/2 tsp sea salt, or to taste
In a food processor, add all the ingredients. Process until smooth.