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pumpkin hummus

 

savory vegan pumpkin dip with baked tortilla chips

I love the tastes of fall. Apples, sweet potatoes, squash, and of course pumpkin. As you have noticed, I don’t really make many desserts or sweet things and for the most part, that applies to pumpkin too. Since we eat a lot of hummus here, a pumpkin version was sure to come along. The best part, Ella helped me to write the recipe ensuring it would be a kid pleaser. Despite the fact that they were SO sure they would not like pumpkin hummus, the ate every last bite.

While we all know baked chips are healthier, they are not always the most exciting thing to eat. Simply use seasonal cookie cutters for a special little (and adorable) touch. We used pumpkin, witch, star and cat shapes this time. Don’t worry, I have a Christmas version coming up too!

Ingredients: makes 2 1/2 cups

1- 15 ounce can organic garbonzo beans
1 cup canned pumpkin or pumkin puree
3 tablespoons fresh lemon juice
2-3 tablespoons tahini
2 cloves minced garlic
1/3 cup olive oil
1/2 teaspoon cumin
1/4 teaspoon paprika
salt
pepper
Method:

combine all ingredients in food processor and blend until combined.  top with olive oil and paprika.
* I used my stick blender with the ingredients in a bowl because I am too lazy to clean the food processor*

Ingredients:

tortillas
oil or cooking spray – I use an oil mister
salt
pepper

Method:

preheat oven to 350 degrees, cut tortillas with cookie cutters and place in a single layer on a cookie sheet.  bake for 15 minutes turning after 8 minutes.
* the cooking time will vary greatly based on the tortilla you use, watch your first batch very carefully.

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October 20, 2012 - 4:09 am

Krysta - Interesting recipe! Do you use hot paprika?

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