Pumpkin Hummus Recipe
- Cook Time: 10 minutes
- Total Time: 10 minutes
- Diet: Vegan, Gluten-Free
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt (or to taste)
- 1 tablespoon water (optional, for thinning)
- Optional garnish: toasted pepitas, a drizzle of olive oil, or fresh parsley
Instructions
- Begin by draining your can of chickpeas into a colander. Rinse them thoroughly under cold running water. For an extra smooth hummus, you can choose to pinch the skins off the chickpeas, but this is optional and the recipe works great even if you skip this step.
- Place the rinsed chickpeas, pumpkin puree, tahini, lemon juice, minced garlic, cumin, smoked paprika, and salt into the bowl of a food processor. Make sure the lid is secured tightly before you start processing.
- Pulse the mixture a few times to break down the chickpeas, then blend on high for about 1 to 2 minutes. While the processor is running, slowly drizzle in the olive oil. If the hummus appears too thick, add a tablespoon of water at a time until you reach your desired creamy consistency.
- Stop the processor and taste a small amount of the hummus. Adjust the seasoning by adding more salt, lemon juice, or spices if needed. Give it one final quick blend to incorporate any changes.
- Transfer the pumpkin hummus to a serving bowl. Use the back of a spoon to create a small swirl on the top. Drizzle with a little extra olive oil and sprinkle with toasted pepitas or fresh parsley for a beautiful presentation.
Find it online: https://www.pleasecook.com/snacks/pumpkin-hummus-recipe/