PUMPKIN HUMMUS WITH VEGGIES
A dip bowl is a surprisingly good way to make a healthy snack a lot of fun. Children love dip bowls especially if it’s sweet and savory.
Ingredients
- 1 can 15 ounces chickpeas
- 1/2 cup canned pumpkin puree
- 2 tablespoons tahini sesame paste
- 2 tablespoons lemon juice
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Water as needed
Ingredients for Veggie Dippers:
- Baby carrots
- Cucumber slices
- Bell pepper strips red, yellow, or green
- Cherry tomatoes
- Snap peas or sugar snap peas
Instructions
- Wash all the vegetables and clean them for dipping.
- Peel and cut the carrots into sticks.
- Slice the cucumber into rounds.
- Cut the bell peppers into strips.
- Leave the cherry tomatoes and snap peas whole.
- Drain and rinse the chickpeas if using canned but if you’re using fresh, you have to boil them first.
- Peel and mince the cloves of garlic.
- In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, minced garlic, olive oil, ground cumin, paprika, salt, and pepper.
- Blend until smooth, scraping down the sides of the bowl as needed.
- If the hummus is too thick, you can add water, 1 tablespoon at a time, until you reach your desired consistency.
- Taste the hummus and adjust the seasonings if needed, adding more salt, pepper, or lemon juice according to your preference.
- Transfer the pumpkin hummus to a serving bowl and set aside.
- Arrange the veggie dippers on a serving platter alongside the bowl of pumpkin hummus.
- Serve the pumpkin hummus with the assorted veggie dippers and encourage kids to dip and enjoy!
- This pumpkin hummus is not only super tatsy but one of the best healthy snack ideas!