Hummus is one of the easiest, healthiest, and most versatile food choices out there. The Complete Hummus Cookbook by Catherine Gill features over 200 delicious, vegan-friendly recipes for you to try including the one below perfect for fall.
All things pumpkin spice and everything nice (or whatever the kids are saying these days)! This hummus is amazing as a waffle topping, crêpe filling, to dip fruit or sweet cinnamon pita chips in, to spread on cinnamon raisin bagels, or any other autumn thing you can think of. Your fall pumpkin spice dreams have come true with this one!
Pumpkin Spice Hummus
½ cup canned pumpkin puree
½ cup canned chickpeas, drained or equivalent cooked chickpeas
2 tablespoons tahini
2 tablespoons pure maple syrup
⅛ cup lemon juice or juice from half large lemon
2 tablespoons olive oil
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon ground clove
¼ teaspoon sea salt
1–2 tablespoons water
Using a food processor, blend all ingredients until the desired consistency is reached and hummus is well-combined. Add more water to make hummus less thick or more salt to taste, if desired.
Tip: This hummus looks lovely with a little sprinkle of cinnamon on top and few pepitas (raw pumpkin seeds) on top as garnish!