Hey there! It’s me again, Katie from The Casual Craftlete. I am really excited to share my Spicy Pumpkin Sriracha Hummus recipe with you all today. I love anything with some spice and well, it’s pumpkin season. This is a great recipe to use up any left over canned pumpkin you might have. Not to mention this would be a perfect Thanksgiving appetizer!
I just love hummus! Not only is it yummy, it’s also healthy. Hummus is made with canned chick peas or garbanzo beans (they’re the same thing). These beans contain fiber, protein, manganese and folate. Its a super healthy food! Ok, well enough with the healthy stuff. Let’s get to the recipe!
For this recipe you will need: 1- 16 oz can of garbanzo beans, 3/4 cup pumpkin puree, 2 TBS fresh lemon juice, 1 tsp extra virgin olive oil, 1 small garlic glove, minced, 1 tsp cumin, 1/2 tsp chili powder, 1/2 tsp onion powder, 1/4 tsp paprika, 3/4 tsp sea salt, 2 tsp sriracha, 1/4-1/2 cup water. Combine all the ingredients except the water in a high speed blender and blend until smooth. Slowly add the water until hummus becomes smooth and creamy. Serve with pita chips, naan, or vegetables. Refrigerate left overs for a couple of days.
- 1- 16 oz can of garbanzo beans
- 3/4 cup pumpkin puree
- 2 TBS fresh lemon juice
- 1 tsp extra virgin olive oil
- 1 small garlic glove, minced
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/4 tsp paprika
- 3/4 tsp sea salt
- 2 tsp sriracha
- 1/4-1/2 cup water
- Combine all the ingredients expect the water in a high speed blender and blend until smooth. Slowly add the water until hummus becomes smooth and creamy.
- Serve with pita chips, naan, or vegetables.
- Refrigerate left overs for a couple of days.
Hope you enjoy my Spicy Pumpkin Sriracha Hummus and HAPPY THANKSGIVING!
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