Sweet Pumpkin Hummus

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Lara Dominianni

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What do you think of when you hear the word HUMMUS?! Do you think of a traditional, simple, tahini spiced dip? Do you think of the creamy swirl of a tasty store-bought brand that gets swiftly disturbed by a chip or carrot? For me, I automatically think of the word VERSATILITY.

My heart was slightly broken (dramatic?) when I found out I had to avoid garlic. I battled my stomach and my body with food intolerances for years until I finally found out that garlic was the big culprit. And orange, but that’s much easier to live without. However, I am always challenged, as I will always say, to make a better version of anything I can order out, or buy at a store. Hummus? CHALLENGE ACCEPTED.

Fall seems like the perfect season to experiment with so many different flavors. Apple, pumpkin, maple… you know. And, being that hummus is always savory, I decided to put my sweet spin on it. This is where my Sweet Pumpkin Hummus originated from. My favorite part? It still goes well with everything! Crackers, chips, carrots, cucumbers, and my favorite – chicken or pork! YUP! Enjoy!

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Sweet Pumpkin Hummus

Ingredients

  • 1 can organic pumpkin
  • 1 can chick peas, drained and rinsed
  • 2 tbsp maple syrup (more to taste)
  • 2-4 tbsp water
  • 1 tbsp avocado oil
  • 1 tbsp s tahini
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp cinnamon

Instructions

  1. In the large Magic Bullet cup*, combine all ingredients until smooth. If you feel you want the hummus thinner and creamier, add a tbsp of water at a time until desired consistency.
  2. Scoop into bowl to serve, add a bit of avocado oil and extra cinnamon on top. Enjoy!

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*Sometimes I split the ingredients in two batches if it does not all fit in the Magic Bullet cup. It has differed for me.

 

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