Pumpkin is a big part of Thanksgiving celebrations; pumpkin pie, pumpkin soufflés, pumpkin muffins and more. Well, here’s a recipe that is a quick fix for before dinner appetizers or after dinner snacks. It’s also a great way to use up that leftover pumpkin that will be hanging around the fridge come Friday.
If you want to get really creative, serve this dip in a small pumpkin shell. Personally, I’d vote for a pumpkin shaped dish…less work and you can use it again next year.
Snackin’ Pumpkin Hummus*
Preparation Time: 5 mins
Servings: 16 servings, 2 tablespoons each (about 2 cups total)
1 can (15.5 oz) chickpeas or garbanzo beans, rinsed and drained
3/4 cup LIBBY'S® 100% Pure Pumpkin
3 tablespoons lemon juice
1 tablespoon water
1 clove garlic, finely chopped
1/2 teaspoon salt or more to taste
1/4 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
PLACE chickpeas, pumpkin, lemon juice, water, garlic, salt and pepper into food processor; cover. Blend for 1 minute or until smooth. Additional water, a teaspoon at a time, can be added if a smoother consistency is desired. Stir in parsley. Serve immediately or refrigerate in tightly covered container for up to 4 days.
SERVE along with pita triangles or raw vegetables.
*Printed with permission from meals.com
Enjoy and have a very Happy Thanksgiving!
- Renee
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Labels: Healthy Recipes, Holiday Eating, Renee
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