Pumpkin hummus

It only takes five minutes to make this healthy pumpkin hummus: enjoy it as a dip for fresh veggies and crackers or spread it on sandwiches for added fall flavor. 

Ah, what's a food blogger to do as October comes to end? No more pumpkin! We've probably given you more than your fill of pumpkin-themed muffins, cupcakes, lattes, smoothies, pies, cookies, donuts, whoopie pies, breads, waffles and sauces.

But I had to slip in just one more pumpkin recipe before Halloween.

One thing you'll notice about my pumpkin recipe list is that pretty much all the options are sweet. And I do not have that big a sweet tooth -- more of a savory tooth, to be honest. Which is why I love this pumpkin hummus. A bit hard to describe, it's not quite savory and not quite sweet. It's got a je ne c'est quoi that makes it a favorite for both kids and adults -- and, let's face it, how often does that ever happen with something that's not a baked good or smothered in chocolate?

Enjoy this pumpkin hummus as a dip for crunchy strips of celery, carrot and pepper, salty crackers or pita crisps. I also like to add it, as I would with traditional hummus, to a turkey sandwich or veggie burger in place of mayonnaise: serious yum.

Oh, and did I mention that it takes fewer than five minutes to make? Now that's my kind of recipe!

So, are you ready for the October pumpkin frenzy to be over? Leave a comment: The Ninj wants to know.

Pumpkin Hummus

(inspired by Cooking Light)


Ingredients:
1 cup canned pumpkin
2 tablespoons fresh lemon juice
2-3 tablespoons nut oil (I used walnut)
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 15-ounce can white beans, rinsed

Directions:
Combine all ingredients in a food processor and process until smooth. Season to taste with additional salt.

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