More spicy and savory than sweet, this creamy hummus is a great addition in the fall and a welcome chance to switch up your chickpea paté game. Add less curry and cayenne for a milder hummus, and more tahini for a richer one.
15½ ounces cooked and drained chickpeas 2 tablespoons pumpkin purée (not pumpkin pie mix) 1 tablespoon curry powder 1 tablespoon fresh lemon juice 1 tablespoon tahini ½ tablespoon finely minced garlic ¼ teaspoon cayenne powder Water to blend Salt and pepper to taste
Combine all the ingredients up to the water in your food processor or blender and process until thick. Add water by the tablespoon until you reach your desired smoothness and consistency. Salt and pepper to taste.
Curry, Hummus, Chickpea, Chickpeas, Spicy, Savory, No Oil, Oil-Free, Pumpkin, Nut-Free, Protein
HERE ARE A FEW MORE WAYS TO CONNECT WITH VEGAN STREET
veganstreet.com is one of the INTERNET'S first vegan websites. We have been creating community-building vegan content to the world since 1998.