Infuse the flavors of fall into a year-round favorite. Adding pumpkin puree to store-bought hummus adds a slightly sweet, warm flavor to this crowd-pleasing dip, and a healthy dose of beta-carotene. Serve this as part of a Halloween, Thanksgiving or fall cocktail party menu. I even like to whip up a batch for an afternoon snack.
Pumpkin Hummus
1 C. garlic hummus (store-bought or homemade)
1/2 C. pumpkin puree (canned or homemade)
1/2 tsp. cinnamon
1/8 tsp. ground nutmeg
1/8 ground cloves
1/4 C. toasted pepitas (green pumpkin seeds), optional
crackers, tortilla chips or pita wedges
Combine hummus, pumpkin and spices in a small bowl. Stir until well combined. Transfer to a small serving dish; sprinkle with toasted pepitas. Serve with whole-grain crackers, tortilla chips or pita wedges.
