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pumpkin hummus // the muffin myth
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pumpkin hummus

This lightened up pumpkin hummus is the perfect addition to your autumn menu. Serve with crackers or crudités.
Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 cups cooked chickpeas about 2 cans, rinsed well if canned
  • 1 3/4 cup pumpkin puree
  • 4 Tbsp Tahini paste
  • Juice of 1 lemon about 4 Tbsp
  • 1 clove garlic peeled and smashed
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/2 tsp cinnamon
  • 1/4 cup extra virgin olive oil plus more for drizzling
  • 1/2 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.