Spicy Pumpkin Hummus
Ingredients
- 1 cup Chickpeas
- 1/4 cup pan-roasted sweet corn kernels
- 1 tablespoon of sweet cream butter
- 3/4 cup canned Pumpkin
- 2 tablespoons Tahini
- 3 Mint leaves
- 3 Garlic cloves chopped
- 1 large Jalapeno pepper sliced
- Extra Virgin Olive Oil
- Small bunch of fresh parsley
- Juice of half a lemon
Seasoning and Spices:
- 1/2 teaspoon coarse sea salt
- 1/2 tablespoon red pepper flake
- 1/2 tablespoon dried green and red bell pepper flakes
- 1 tablespoon Mexican chili powder
Instructions
- Prep veggies ahead of time. Slice tomatoes, beets, peppers, English cucumber, radishes, toast mini-pitas (homemade or store-bought is fine).
- Pan-roast fresh sweet corn in a skillet over low-medium heat with a tablespoon of sweet cream butter.
- In a food processor, add the chickpeas, canned pumpkin, garlic, parsley, mint leaves, lemon juice, Mexican chili powder, and sea salt.
- Secure the lid on the food processor and pulse. While pulsing slowly, begin pouring in the extra virgin olive oil. Continue to pulse until the mixture is smooth, and add olive oil until you achieve your ideal consistency.
- Spoon into a large serving bowl and top with a drizzle of EVOO, a dusting of chili powder, red pepper flakes, sliced jalapenos, roasted sweet corn, and green and red bell pepper flakes.
- Serve.
Notes
Prep veggies ahead of time. Slice tomatoes, beets, peppers, English cucumber, radishes, toast mini-pitas (homemade or store-bought is fine).