Pumpkin Hummus
This Pumpkin Hummus is an irresistible twist on the classic chickpea dip, bursting with flavor and the cozy essence of fall.
Equipment
- Food Processor
Ingredients
Ingredients
- 1 14-ounce can Chickpeas, drained
- 1 cup Pumpkin puree or roasted pumpkin
- 1 teaspoon Salt
- ½ teaspoon Chili powder
- ½ teaspoon Ground cumin
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons Tahini
- 2 tablespoons Lemon juice
- 3 cloves Garlic, minced
Instructions
- Step 1: Gather all your ingredients. Ensure that your chickpeas are thoroughly drained and rinsed under cold water. If using roasted pumpkin, cut it into chunks and set aside.
- Step 2: In a food processor, combine the drained chickpeas, pumpkin puree (or roasted pumpkin), minced garlic, tahini, lemon juice, olive oil, salt, chili powder, and ground cumin.
- Step 3: Blend the mixture on high until it reaches a smooth and creamy consistency. If too thick, add a little water or more olive oil, one tablespoon at a time.
- Step 4: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or spices as needed. Blend again to incorporate any additional ingredients.
- Step 5: Transfer your pumpkin hummus into a serving bowl. Drizzle with extra olive oil and garnish with paprika or fresh herbs. Serve immediately with fresh veggies, pita chips, or your favorite dipping options!
Notes
For an extra creamy consistency, peel the chickpeas before blending. This step is optional. Store leftovers in an airtight container in the refrigerator for up to five days.