Saturday Do-It-Yourself – Pumpkin Hummus
Great Gourds! I love Autumn and today’s Do-It-Yourself recipe takes advantage of the harvests’ bounties. Swaggernaut Rebafan99 of Vancouver, BC recommends celebrating with Pumpkin Hummus:
My Swag name is Rebafan99 and I would like to submit a recipe for Pumpkin Hummus. I enjoy anything with pumpkin and I am a big fan of hummus, so why not an easy recipe that incorporates both? You can make this any time of year with canned pumpkin, but I enjoy roasting fresh pumpkin and using it in place of canned pumpkin. You can adjust the garlic and seasonings to your liking. I hope you enjoy it!Pumpkin Hummus2 tbsp tahini2 tsp oil (I use olive oil)2 tsp cumin powder3/4 tsp salt1/4 tsp pepper1 large can (19 oz/540 ml) chick peas, drained and rinsed2 cups pumpkin puree (not pie filling)2 cloves garlic, mincedjuice of 1/2 lemon1/8 tsp each allspice, cinnamon and nutmegCombine and puree all ingredients until smooth. Best chilled a couple hours to enhance the mixture of flavors. Serve with chips and/or vegetables.Cheers!
Thanks, Rebafan99, that looks great and a perfect addition to any potluck or tailgate party.
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