Raise your hand if you love hummus!

I DO, I DO!!

There are so many great flavors of hummus in the grocery stores these days.  Roasted garlic, roasted red pepper, fresh herb, just to name a few.  Last fall, one of my most dearest friends sent me a little cookbook that she made, full of fall recipes.  I have made every single one of those recipes and I can say they all ROCK MY SOCKS OFF.  One of those rockin’ recipes is PUMPKIN HUMMUS.

O.M.G.  The combination of interesting ingredients at first seems curious but when it all comes together, it’s like a party in your mouth.  For real.

All hummus recipes call for tahini, which is ground sesame seeds.  You can usually find this ingredient in the oil or sauce section of your grocery store.  Be sure to store it in the refrigerator after you have opened it.

This hummus will make an excellent Thanksgiving appetizer.  Make sure you buy the COSTCO jumbo size bag of pita chips because you will need it!

Pumpkin Hummus

2 T. tahini
2 T. fresh squeezed lemon juice
1 t. ground cumin
1 t. olive oil
3/4 t. salt
1/8 t. ground red pepper
1 (15 oz.) can pumpkin puree
1 garlic clove, chopped
2 T. chopped fresh flat leaf parsley
1 T. pumpkin seed kernels, toasted (optional)

Place tahini, lemon juice, cumin, olive oil, salt, red pepper, pumpkin puree, garlic in a food processor and process until smooth.  Add parsley, pulse until blended.  Spoon hummus into a serving bowl; sprinkle with pumpkin seed kernels, if desired.  Serve with pita chips.