The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Hummus Dip

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

One of my mom’s dearest friends, Marie, owner of Daddy’s Deli here in Little Rock Arkansas shared this recipe with us. Thanks Marie! Don’t let the title of this recipe keep you from making it year round! Delicious and beautiful!

Ingredients

  • 1-½ cup Canned Chickpeas, Drained And Rinsed
  • ¼ cups Lemon Juice
  • 3 Tablespoons Sesame Oil
  • 1-½ cup Canned Or Fresh Pumpkin Puree
  • 1 clove Garlic, Minced
  • 1 teaspoon Cumin
  • ¼ teaspoons Cayenne Pepper
  • ¼ teaspoons Salt
  • ¼ teaspoons White Pepper

Preparation

Add your chickpeas to your food processor. You want to add your liquids at this point (lemon juice and sesame oil) to help break up the chickpeas.

Pulse until chickpeas are all crushed up.

Now add in your pumpkin puree, garlic, cumin, cayenne, salt, and white pepper

Pulse until it all starts to come together.

You will have to help the mixture by stirring it and then pulsing it with your processor. This will get it good and mixed up.

You want it to be fairly smooth consistency and it should be a burnt orange color when complete.

You can serve it with pita chips or crackers. It also looks great served in a hollowed out pumpkin (one of those small pumpkin pie pumpkins).

Note: You can use tahini paste in place of the sesame oil, but will need to adjust the amount accordingly to taste. The sesame oil is a great alternative to tahini paste since it is difficult to find sometimes.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Beer Steamed Mussels with Garlic Scapes and Lemon
Profile Photo by Chef Markus Mueller | Earth, Food, and Fire in Appetizers
An easy appetizer or light meal, these beer steamed mussels tossed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Fried Squash Blossoms with Crab
Profile Photo by Sabrina Russo in Appetizers
Crab and mascarpone stuffed zucchini blossoms bring fried squash blossoms to...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Beef Jerky
Profile Photo by PW Food & Friends in Appetizers
Homemade beef jerky made in the oven! From Sommer Collier of A...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Pimento Cheese Spread
Profile Photo by Niki Medlin | Artzy Foodie in Appetizers
My pimento cheese spread is smoky, and slightly spicy, with just...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy