Instructions

• Drain the chickpeas. If you are using canned chickpeas, drain them into a bowl and set aside up to 2 tablespoons of the canning liquid; discard the rest. If you are using roasted pumpkin instead of pumpkin puree, puree or mash it until you have 1 cup (200 g) of smooth pumpkin.
• Peel the 3 garlic cloves.
• Add the drained chickpeas, 1 cup (200 g) pumpkin puree (or the pureed roasted pumpkin), 1 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 tablespoon (15 ml) extra virgin olive oil, 2 tablespoons (30 ml) tahini, 2 tablespoons (30 ml) lemon juice, and the 3 garlic cloves to a food processor.
• Pulse the mixture several times to break up the chickpeas, then process continuously for about 1–2 minutes, stopping to scrape down the sides with a spatula as needed, until the hummus is smooth and creamy.
• If the hummus is too thick, add up to 1–2 tablespoons of the reserved chickpea canning liquid (from step 1), 1 tablespoon at a time, processing briefly after each addition until you reach your desired consistency.
• Taste and adjust seasonings as needed (more salt, lemon juice, chili, or cumin), processing briefly after each adjustment. Transfer the hummus to a serving bowl and serve or refrigerate.