pumpkin hummus
This lightened up pumpkin hummus is the perfect addition to your autumn menu. Serve with crackers or crudités.
Ingredients
- 3 cups cooked chickpeas about 2 cans, rinsed well if canned
- 1 ¾ cup pumpkin puree
- 4 tablespoon Tahini paste
- Juice of 1 lemon about 4 Tbsp
- 1 clove garlic peeled and smashed
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ cup cold water
Instructions
- Place chickpeas in the bowl of a food processor. Pulse a few times, then run until the chickpeas are broken down and powdery.
- Add pumpkin puree, tahini paste, lemon juice, garlic clove, salt, cumin, smoked paprika, cinnamon, and olive oi. Pulse to combine, then run the food processor to combine all ingredients.
- While the food processor is running, slowly pour the water through the food chute.
- Stop and scrape the sides, then run again for about 1 minute until the hummus is very smooth.
- Scrape the hummus into a bowl, drizzle with olive oil and sprinkle with pumpkin seeds to serve.
Notes
This recipe makes a lot of hummus because it uses an entire can of pumpkin purée - no pesky half cans lying around. If you'd prefer a smaller amount, half the recipe.
This hummus will last about 4 days in the fridge.
This hummus will last about 4 days in the fridge.