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Pumpkin Hummus with Carrot Broomstick Dippers
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Course Snack
Cuisine American
Servings 4 people

Equipment

  • Food processor
  • Cutting board
  • Knife
  • Serving bowl

Ingredients
  

  • 1 (15-ounce) can chickpeas, drained and rinsed
  • ¾ cup pumpkin puree
  • 2 tablespoons tahini
  • 1 garlic clove, minced
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 6 carrots, trimmed and cut into thin sticks

Instructions
 

  • Add the chickpeas, pumpkin puree, tahini, minced garlic, olive oil, lemon juice, cumin, and salt to a food processor.
  • Blend the mixture until it reaches a smooth and creamy consistency, stopping once or twice to scrape down the sides.
  • Taste the hummus and adjust the salt if needed, then transfer it to a serving bowl.
  • Arrange the carrot sticks around the bowl, fanning them out to resemble small broomsticks.

Notes

Slice a few shallow cuts at one end of each carrot stick before serving to help them look more like broomsticks. The hummus thickens as it sits, so stir in a teaspoon of water if you make it ahead and want to loosen the texture before guests arrive. Leftovers keep in a covered container in the fridge for up to three days.
Course: Snack
Cuisine: American
Equipment: Food processor, Cutting board, Knife, Serving bowl