Pumpkin Hummus From The Beretta Kitchen

The autumn harvest is in full swing. To celebrate the season, here’s an unexpected twist on classic hummus that the whole family will love.

Pumpkin Hummus

Two 540 ml cans of chickpeas

1 Cup canned plain pumpkin puree

3 Tablespoon fresh lemon juice

2 Cloves garlic

1/2 Teaspoon hot sauce

3/4 Teaspoon salt

Freshly cracked black pepper, to taste

Add the chickpeas, pumpkin puree, lemon juice, garlic and hot sauce to a food processor. Pulse a few times. With the machine running on high, drizzle in enough cold water to form a smooth puree. Season with salt and pepper and serve with crudités or pita triangles.