Pumpkin Hummus

'Tis the season for pumpkin and why I didn't think to combine it with hummus is beyond me. However, when I found this recipe I knew I needed to try it. This spicy and creamy hummus is a combination of chick peas and white beans which creates a richer hummus. The toasted pumpkin seeds adds a nice textural element to the hummus and depth of flavor. This is a perfect pre-Thanksgiving appetizer that will definitely keep everyone around the table. Plus it's super simple to make, but it's getting the consistency that's the trick. The flavors of fall are mixed into this simple dish making it a shining star on your table.

Ingredients:

1 14 oz can of chickpeas, rinsed and drained
1 14 oz can of white beans, rinsed and drained
1 cup canned pumpkin
1/4 cup lime juice
1 clove of garlic
1 teaspoon salt
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon paprika
1/2 teaspoon maple syrup
                                                             1/3 cup toasted pumpkin seeds

Directions:

 Place the pumpkin seeds on a parchment lined baking sheet and bake at 400 for 6 minutes. Be very careful as they can burn really quickly. When the seeds are a nice golden brown and have a nutty aroma, they are ready.

 

Drain and rinse the chick peas and white beans.

Add all of the ingredients into a food processor and blend on low until the hummus reaches a smooth and creamy consistency. Before serving sprinkle a few of the toasted pumpkin seeds on top of the hummus. Serve with fresh veggies or pita chips or use it as a yummy sandwich spread.