Pumpkin Dip

Pumpkins and corn— those two ubiquitous fall sights seem to make everyone smile. While pumpkin spice can be found in plenty of sweet treats this time of year, here is a unique recipe for a spicy pumpkin hummus dip, modified from a FoodNetwork recipe.

You will need:

 1 1/2 cups canned pumpkin puree (Make sure it isn’t pie filling) 1 1/2 cups canned chickpeas

3 tablespoons tahini (sesame paste) 2 tablespoons lemon juice

2 tablespoons olive oil 1 teaspoon cayenne

1 teaspoon ground cumin 1 clove garlic, minced Salt

To make:

  • Drain and rinse the chickpeas, then dump them in a large mixing bowl.
  • Add the pumpkin, tahini, lemon juice, olive oil and garlic, and mix well.
  • Mix in the cayenne pepper and cumin, then add salt to taste.

Enjoy with crackers or a platter of fresh vegetables to dip. You can serve this spicy dip as an appetizer or as a satisfying snack on a cool afternoon.

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