The first time Joe took a bit of hummus, he proudly exclaimed, “I love this humpus!”
We laughed so hard that the name stuck. So if you come over and I put out a tray of veggies and humpus, please make sure to refer to it accordingly.
For October entertaining, I love to put a pumpkin spin on anything I can. This pumpkin spiced
hummus humpus has a hint of pumpkin pie spice and a tiny tingle of spicy cayenne (of course you can up the spicy factor if you like).
It takes only a few minutes to whip up and tastes great with veggies or crackers.
- 1 can pumpkin puree
- 1 can garbanzo beans, rinsed well
- ¼ cup tahini
- 3 cloves garlic, peeled
- ½ tsp. pumpkin pie spice
- 1 tsp. Celtic sea salt (plus more for garnish)
- ¼ tsp. ground red pepper (add more if you like more heat)
- Throw all ingredients in a food processor and blend until smooth. Taste and adjust seasonings as needed. Sprinkle Celtic sea salt on top. Serve immediately or store in the refrigerator. Serve with assorted fresh vegetables or crackers.