Pumpkin Hummus with Pumpkin Cheddar Flatbread
* Contributed by Marissa from her blog post.
I made this as an appetizer to go with my husband’s birthday lunch this weekend, and it was a hit! I was drawn to the use of pumpkin in this hummus recipe, as I like the way it adds an extra nutritional punch. For some interesting information on the nutritional value of pumpkins, check out this site by the University of Illinois. While my husband and I both enjoy regular hummus, we both agreed that this we liked this version even better.
- 2 tbsp tahini (optional)
- 2 tbsp fresh lemon juice
- 1 tsp cumin
- 1 tsp olive oil
- salt and pepper to taste
- 1/8 crushed red pepper
- 1 small can pumpkin
- 1 small can chickpeas
- 1 garlic clove
- 1 tbsp pumpkin seeds, toasted (optional)
- Pumpkin Cheddar Flatbread
Place tahini, pumpkin, lemon juice, cumin, olive oil, salt, peppers, chickpeas, and garlic in food processor and process until smooth. Sprinkle with toasted pumpkin seeds, if desired. Serve with Pumpkin Cheddar Flatbread.
While you could use toasted pita slices to dip into this dish, we really enjoy the Pumpkin Cheddar Flatbreads by Dr. Kracker. They are thick, crunchy, and taste incredible. They are speckled with pumpkin seeds, so they pair nicely with this pumpkin recipe. They are also organic, and have a substantially higher nutritional value than most regular crackers. Can’t go wrong there! You can check out these, as well as their other products, at drkracker.com
