I make hummus practically every week, so I have to vary the recipe a bit in order to keep myself interested in my own cooking!
This hummus has a hint of brown sugary sweetness with the richness of a peanut butter and pumpkin combination–and is still justifiably healthy! If you are serving it in a dish, garnish with a cinnamon stick, caramelized walnuts, or a drizzle of honey. It tastes best with celery sticks, graham crackers, buttery crackers, or wrapped in crepes with potatoes and greens.
1 16 oz. can chickpeas (garbanzos)
1 C pumpkin (cooked or canned)
1/2 C peanut butter
1/8 C olive oil
1 T lemon juice
1/4 tsp salt
4 T brown sugar
1 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1/8 tsp allspice
1/2-1 C water
Add all ingredients to food processor except water.
Begin blending. Slowly pour 1/2 C water through the feeder tube in your food processor. Blend 10 seconds, or until hummus reaches a smooth consistency. Taste and adjust spices. Blend again, pouring in the remaining water until hummus becomes fluffy and smooth. You might not need all the water–or you might need a little more than 1 C–just stop pouring when your hummus reaches the consistency you prefer most.
Garnish with a cinnamon stick, some caramelized walnuts, or a drizzle of honey.