Pumpkin spice hummus (both photos © Hatherleigh Press).
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As a frequent purchaser or flavored hummus, we often look at the eight-ounce containers as one serving, possibly 1.5.
In terms of the “serving size” of two tablespoons—well, sure, if you’re five years old.
While our friend Jerry uses a mortar and pestle to grind his chickpeas and tahini into an authentic, rustic, consistency, we prefer the smooth-as-silk textures of commercial brands.
It’s so easy to make silky hummus. Just throw everything into a food processor.
Make this batch of Pumpkin Spice Hummus for Thanksgiving Week.
Slice those crudités and snack away!
Bring some to work.
Bring some to your Thanksgiving hosts.
Spread it onto your leftover turkey sandwiches.
Thanks to Catherine Gill and her hot-off-the-presses The Complete Hummus Cookbook for this recipe.
RECIPE: PUMPKIN SPICE HUMMUS
Ingredients For 8 Servings
½ cup canned pumpkin purée
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
Garnish: a sprinkle of cinnamon and some pepitas (raw pumpkin seeds)
1. ADD all ingredients to a food processor, and blend until the desired consistency is reached.
2. TASTE and add more water if a thinner hummus is desired. Add more salt to taste.
3. GARNISH and refrigerate until ready to serve.
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