The Pioneer Woman Tasty Kitchen
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Pumpkin Hummus Dip

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Level: Easy

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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.

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