The combination of autumnal pumpkin with summery southwestern spice makes this week’s recipe perfect for the warm fall we’ve been having. Pick up some chips and host a potluck for Open Arms to celebrate the change of seasons!
Southwestern Pumpkin Hummus
Adapted from a recipe from The Old Farmer’s Almanac
4 cloves garlic
1/4 cup fresh cilantro
1/4 cup lime juice
1/4 cup tahini
2 tbsp. olive oil
1 can (15-ounce) pumpkin
3 tsp. cumin
1 tsp. salt
1/2 tsp. chili powder
1 whole chipotle pepper in adobo sauce
pumpkin seeds for garnish
1. Combine all ingredients except garnish in food processor and blend until smooth.
2. Transfer to bowl and cover.
3. Refrigerate over night.
4. Garnish with pumpkin seeds and drizzle with extra olive oil before serving. Serve with vegetables, crackers or plain tortilla chips.
