With the pumpkin I had leftover from Thanksgiving, I decided to whip up a twist on classic hummus by adding the canned pumpkin. I’d never ordered pumpkin hummus or bought it from a store, so setting out to make it was a new experiment entirely.
> 1 14-ounce can chickpeas, rinsed and drained
> 1 14-ounce can pumpkin puree
> 2 tablespoons lemon juice
> 2 garlic cloves, finely chopped
> 2 teaspoons ground cinnamon
> 2 teaspoons ground nutmeg
Combine all ingredients in a food processor. Puree for about two minutes, scraping down the sides as necessary. Serve at room temperature or chilled.
Makes 8 appetizer servings.
Adapted from VegNews.