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This creamy and dreamy Pumpkin Balsamic Hummus recipe is infused with the festive flavors of autumn, thanks to a generous amount of pumpkin, balsamic, and seasonal spices. It's perfect for fall snacking and works wonderfully as an easy appetizer for Thanksgiving, Friendsgiving, or any fall gathering.
Pumpkin Balsamic Hummus
Redstone Olive Oil, LLC
4
10 minutes
376
Appetizer
This creamy and dreamy Pumpkin Balsamic Hummus recipe is infused with the festive flavors of autumn, thanks to a generous amount of pumpkin, balsamic, and seasonal spices. It's perfect for fall snacking and works wonderfully as an easy appetizer for Thanksgiving, Friendsgiving, or any fall gathering.
Ingredients
1 15 oz can chickpeas
2 cloves garlic
1/2
1 15 oz can pumpkin puree
1 tablespoon Redstone Maple , Cinnamon Pear, or Black Cherry Balsamic Vinegar
1/3 cup tahini
1 pinch cayenne pepper
3/4 teaspoon ground cinnamon
1 teaspoon salt
1 teaspoon ground cumin
1/4 cup Redstone EVOO, Use Garlic Olive Oil to add a savory garlic flavor, Basil Olive Oil for an herbaceous flavor, or Baklouti for a spicy flavor.
1/4 cup ice water
Directions
Add the chickpeas, pumpkin purée, and garlic to a food processor, pulsing a few times to break everything up into small pieces.
Add in the lemon juice, tahini, balsamic, salt, cumin, cinnamon, and cayenne pepper.
With the food processor running, slowly stream in the olive oil, then allow the processor to run 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point.
With the processor running, slowly add the ice water, 1 tablespoon at a time. Add more/less water until the desired texture is reached.
Garnish with fresh rosemary, pomegranate arils, and a drizzle of olive oil.
Serve with pita chips, sliced apples, veggie chips, or sliced veggies. Refrigerate in a closed container.
