Firsts | Snacks | Appetizers
Pumpkin Hummous
M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​
Pumpkin Hummus
P | VEG | V | GF

I developed this recipe for my annual Turkey Slam - an open house I host on the Friday after Thanksgiving. I needed a dairy-free (parve) appetizer that does not need to be kept super cold. It was a hit and is one of my favorite Schmears.
Garnish the top with a drizzle of extra virgin olive oil, pumpkin seed oil, or silan (date honey) and toasted pumpkin seeds (pepitas).

Click here to download or print.      ​
Ingredients For Hummous 
1 LG can pumpkin
7 oz tehina
3 garlic cloves, crushed
Juice from 1-2 lemons
½ C extra virgin olive oil
Salt & pepper

For Pumpkin Seeds
1/4 C raw pumpkin seeds
1 TBSP canola oil
salt
 
Directions
Make Hummous
  1. In the bowl of a food processor, add the garlic and a little bit of the oil. Process to break up the garlic.
  2. Add pumpkin, tehina, & lemon juice; process.
  3. With the processor running, slowly drizzle in olive oil.
  4. Season with salt & pepper.
Toast Pumpkin Seeds
  1. In a small skillet, toast the seeds in oil, moving constantly until they begin to smell toasty and start getting browned.
  2. Remove from heat; immediately remove from skillet and toss with salt.
Serve
  1. To serve, spread across a plate; drizzle with extra virgin olive oil, pumpkin seed oil, or silan and toasted pepitas.
  2. Serve with pita chips, fresh pita, or crackers. 
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