Chef Mark Shoopman prepares an Autumn Pumpkin Hummus. Try it with chips or veggies- they’re both delicious! Here’s the recipe.
Autumn Pumpkin Hummus
“Welcome the fall season with this healthy pumpkin hummus”
By Certified Executive Chef Mark Shoopman, CEC, CFBE
1-15oz. can Garbanzo beans, drained
1-15oz. can Pumpkin puree (not pumpkin pie filling)
2 cloves Fresh garlic
1 each Fresh-squeezed lemon juice
1 teaspoon Cumin
½ teaspoon Cayenne pepper (optional)
½ teaspoon Ground nutmeg
4 Tablespoons Tahini
2 tablespoons Extra virgin olive oil
1 teaspoon Salt (more if desired)
As desired Ground black pepper
As desired Sun dried cranberries
3 tablespoons + Maple Syrup
*Chips & Veggies Pick your favorites! The cinnamon pita ones go great!
Drain the garbanzo beans reserving the liquid to thin the recipe to your liking.
Peel the garlic and put into a food processor and pulse it a few times to chop it up. Then, add the beans and puree for a few seconds. Add the remaining ingredients and puree until smooth. Add some of the garbanzo liquid, if you like, to smooth until the desired consistency.
Spoon the Pumpkin Hummus into a decorative container of your liking and thoroughly chill. For service, drizzle with a little honey or maple syrup, and sprinkle with a little cinnamon, sun dried cranberries, and chopped parsley. Serve with your favorite chips.