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It’s November and I’ve capped the month with this easy pumpkin hummus recipe, only the latest in the pumpkin craze that was the entire month of October!
We’ve already covered the traditional pumpkin favorites like crustless pumpkin pie and pumpkin bread in my Thanksgiving e-book and here on my blog, oh and in my newest book, Free for All Cooking (is that enough for you?!), but I’m also enjoying covering some uncharted pumpkin territory lately with recipes like Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Pie Donuts and now, Pumpkin Hummus!
This recipe is so easy you’ll wonder why you didn’t dive headfirst into the pumpkin hummus bowl earlier. Impress your friends and whip some of this yummy goodness for your next fall get together. Enjoy with chips or veggies, or just lick the bowl!
If using dried chickpeas, add 1 cup chickpeas to 2 1/2 cups water in a medium saucepan. Bring to a boil, then cover and simmer until the chickpeas are tender — approximately 1 1/2 -2 hours. Drain.
Combine chickpeas with all other ingredients, save allspice, in the bowl of a large food processor. Purée until smooth. Spoon into a serving bowl and sprinkle allspice on top. Serve with gluten-free chips or crackers.
See? Wasn't that easy?