I have a love/hate relationship with hummus. I think it all started with an innocent forage in my parent’s fridge that turned up some carrots and a container of hummus that turned out to be of questionable maturity. By the time I realized that it wasn’t actually roasted red pepper hummus as I’d assumed, said red substance was had already been swallowed. Yeah, yeah, this is the type of situation that expiration dates were invented to avert. But really, hummus-mold and roasted red pepper particles do look quite similar.
So I’ve become a bit more picky about the origin of my hummus (this is where you give me praise for no longer tolerating moldy food). While a freshly opened container will pass my newly raised bar, homemade is really where it’s at.
So now that I’ve got your appetite for hummus just raging, let me tell you about this recipe! This oh-so-slightly sweet hummus is a fun twist on the standard and tastes as if it was invented to go with cinnamon sugar pita chips. It’s quick and easy and would be great for a fall potluck, a yummy Thanksgiving Day app, or a healthy alternative for one of the many holiday parties that are right around the corner! You will see there is a lot of flexibility in this recipe to accommodate what you have in your cupboard. I also recommend adjusting the spices to your taste.
Pumpkin Spice Hummus
- 1 15oz can chickpeas, drained and rinsed
- 1c pumpkin puree
- 1/4c raw cashew butter (can sub almond butter or tahini)
- 2T olive oil (can sub sunflower or vegetable)
- 3T maple syrup (can sub agave or honey)
- 1t vanilla extract
- 3t cinnamon
- 1/2 t ginger
- 1/2 all spice
- 1/2 ground clove
- 1/2t salt
Put all ingredients in a food processor or blender and combine well. Adjust spices as needed. Serve with cinnamon sugar pita chips.