It might be soup season, but it’s also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I’ve worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner.
|Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on October 27, 2015
Creamy chickpea and pumpkin hummus with a hint of spice — an attractive and delicious feature on your fall table
Makes 3 cups
I’m sharing this with Jac’s weekly Meat Free Mondays event.Apply for a Loan here without collateral in Africa from African Development bank