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Pumpkin Patch Hummus Cups with Veggie Dippers
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Course Appetizer
Cuisine American
Servings 4 people

Equipment

  • Mixing bowl
  • Measuring cups
  • Knife

Ingredients
  

  • 1 1/2 cups plain hummus
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon ground cumin
  • 4 small clear cups
  • 2 carrots, cut into sticks
  • 1 cucumber, sliced into rounds
  • 1 yellow bell pepper, cut into strips
  • 8 cherry tomatoes

Instructions
 

  • Add the hummus, pumpkin puree, and cumin to a mixing bowl. Stir until the mixture turns smooth and evenly orange.
  • Spoon the pumpkin hummus into the four small clear cups, filling each about three-quarters full.
  • Arrange the carrot sticks, cucumber rounds, and bell pepper strips on a serving platter around the cups.
  • Place two cherry tomatoes on top of each filled cup as a simple garnish.
  • Set the platter out with the cups so kids can dip the veggies straight into the hummus.

Notes

Mix the hummus base the night before and keep the cups covered in the fridge. Add the cherry tomatoes right before serving so they stay firm. If you need a milder flavor, reduce the cumin to half a teaspoon. Leftovers store well in an airtight container for up to two days.
Course: Appetizer
Cuisine: American
Equipment: Mixing bowl, Measuring cups, Knife