You know when you make a pumpkin recipe and you have some pumpkin left in the can? I never know what to do with it, so I usually end up throwing it out–but I always feel a bit guilty when I do. Well, this pumpkin hummus recipe is perfect for using that leftover pumpkin.
Although the recipe calls for 1/2 a cup of pumpkin, it works just as well with less, so you really can use whatever you have. The pepitas are what really makes this hummus fabulous. Not only do I sprinkle them on top, but I continue to add them as I work my way through the bowl. This dip is great with pita chips, crackers or fresh vegetables.
Who Dished It Up First: Adapted from a “50 Things to Make with Canned Pumpkin” insert in Food Network Magazine.
Don’t forget to come back on Saturday, Nov. 2 to link up your favorite Thanksgiving side dishes. Then join me Nov. 4-10 for a Week of Thanksgiving Sides.