Are you a traditional Thanksgiving feaster, or do you prefer a more out-of-the-box dinner on Turkey Day?
I’m a big fan of the traditional Thanksgiving spread, but I also love getting creative with the menu. Lucky for me, I have a big family, so most holidays involve a little of both. There’s always the classic turkey, mashed potatoes, stuffing and pumpkin pie, but we usually throw a few random additions in there, too, in order to feed everyone. Since many of my family members work in the turkey industry, I’ve had turkey prepared hundreds of different ways, from smoked, to deep-fried (my favorite!), to stuffed in sausage casing. But we always have a traditional bird cooking in the oven, and everything else is a bonus.
This hummus is one of those “bonus” items. It is by no means traditional Thanksgiving fare, but it provides a new twist on the classic pumpkin flavor. This appetizer is sweet, cinnamon-y, and perfectly acceptable for a Turkey Day appetizer or any fall get-together.
I’ve seen many pumpkin hummus recipes floating around out there, but I specifically wanted to create a recipe that tasted sweet. The spicy hummuses are great, but my sweet tooth was craving a sugary hummus with cinnamon-sugar wedges for dipping. And as a bonus, there’s a lot of protein packed into this sweet starter! Not that you’d know it. It basically tastes like a pumpkin pie without the crust.
So when I had it for breakfast the next day, it was basically like eating pumpkin pie for breakfast. Which I sometimes do anyway, so I might as well dine on a healthier version. :)
I went the (super) easy route with the tortilla strips. I used regular store-bought whole wheat tortillas (you can use any kind of tortilla you want), spread them with a little butter, sprinkled them with cinnamon-sugar, and baked them in the oven until they were just a little crispy. Then I sliced them with a pizza cutter and was open for business.
For my fellow Scandinavians, I have a hunch that leftover lefse would be yummy with this recipe, too! You could also use any plain or non-savory crackers, pretzels, or gingersnap cookies for dipping. Get creative (you know, if you aren’t a strict traditionalist)!
I totally forgot I was eating a bowl full of chickpeas, got lost in pumpkin pie land, and finished off the entire recipe of this hummus within 24 hours…with some help, of course. :)
I’ll definitely be making this one again – it’s simple, tastes like dessert, and even boasts a few health benefits! My kind of fall fare.
Wishing you all a Happy Thanksgiving! If you’re looking for more autumn treats, here are a few other recipes you might like:
Caramel Apple Oreo Cupcakes
Copycat Starbucks Pumpkin Scones
Pumpkin Spice Cookie Bars
Pumpkin Spice Puppy Chow
Sweet Potato Streusel Casserole
White Chocolate Pumpkin Spice Cookies
- 1 can chickpeas, rinsed
- ¾ cup pumpkin
- ¼ cup maple syrup
- 1 Tbsp. tahini
- 1 Tbsp. pumpkin spice
- 1 tsp. sea salt
- 6 tortillas
- 2 Tbsp. butter, softened
- 1 Tbsp. cinnamon-sugar
- Place chickpeas, pumpkin, maple syrup, tahini, pumpkin spice, and sea salt in a blender. Process on high speed until smooth.
- Preheat oven to 350 degrees.
- Place tortillas on a baking stone or sheet. Using a spatula, spread butter evenly over tortillas. Sprinkle evenly with cinnamon-sugar.
- Bake until tortillas have crisped up and browned at the edges, about 20 minutes. Using a pizza cutter, slice into wedges and serve.
If you don't have or don't want to buy pumpkin spice from the seasoning aisle, make your own by mixing cinnamon, nutmeg, ginger and cloves.
Total Fat: 7 g
Cholesterol: 8 mg
Sodium: 414 mg
Potassium: 138 mg
Total Carbs: 41 g
Protein: 7 g