Roasted Red Pepper Hummus with Pumpkin
Looking for a twist on traditional hummus? Look no further than this scrumptious, seasonal pumpkin hummus with roasted red pepper. Packed with flavor, this vegan and gluten-free dish is sure to bring your next gathering to life with its festive colors and sensational taste.
Servings: 10
Equipment
- food processor
Ingredients
- 1 15.5 oz can of chickpeas
- 1 red bell pepper
- 2 cloves garlic chopped
- 1/2 cup pumpkin
- dash cayenne
- 1/2 tsp onion powder
- 1/2 tsp curry powder
- 1/2 tsp sea salt
- 1/4 cup tahini
- dash paprika
Instructions
- Preheat oven to 400 degrees.
- Slice red bell pepper into long strips and bake at 400 degrees for 15 minutes.
- Place all ingredients except paprika in food processor. Process at high speed until smooth.
- Scrape hummus out of food processor into bowl you wish to store it in. Sprinkle paprika on top.
- Feel free to add some roasted pumpkin seeds on top and dip your chips!
Notes
[the_ad id="5667"]