Happy Halloween! Two posts today because I couldn’t wait to share this pumpkin recipe….

We have a neighborhood post-trick or treat potluck tonight and I’m excited to share my pumpkin hummus with the crowd.

It’s super easy to make – seriously, I think opening the can of pumpkin was the hardest part.  The twins’ played on their activity mat in the kitchen while I whipped up two batches – one to share at the party and one for home.  I love cooking with my two little sous chefs!

Note: I added rosemary in for an extra layer of flavors – but you can easily opt out if you’re not a fan.  Cayenne, paprika or chipotle powder(s) would make a great substitute for hummus with a little kick. I’ll have to try that next time!

Pumpkin Hummus
(serves 6)

1 can Chick Peas
2/3c canned Pumpkin (make sure to get pure pumpkin – not pumpkin pie filling!)
2 Garlic cloves
2 Tbsp Olive Oil
1 Tbsp Honey
2 Tbsp Water
1 tsp Salt
1/2 tsp Rosemary, minced + extra whole sprigs for garnish
Pita Chips (for serving)

Combine chickpeas, pumpkin, garlic, olive oil, honey, water, and salt in food processor.  Pulse 3 times to mix, then let it run until hummus reaches your desired consistency.  Scrape down sides using a rubber spatula, add in minced rosemary and pulse 4-6 times.

Transfer to a bowl, garnish with rosemary and serve with pita chips.

Adapted from Pinch of Yum.