10 min prepServes 8 people
Ingredients:
- 1 15-ounce can chickpeas, drained & rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
- 2 cloves garlic, minced or grated
- 1/2 lemon, juiced
- 1/3 cup tahini
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- pinch cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon pure maple syrup
- 1/4 cup ice water
- for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary
- Wellington Toasted Sesame Crackers
Directions
- Prepare the hummus: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Add in the lemon juice, tahini, kosher salt, cumin, cinnamon, and cayenne pepper. Turn the processor on.
- With the food processor running, slowly stream in the olive oil, then allow the processor to run for good 2-3 minutes. Slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
- Serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with Wellington Toasted Sesame Crackers. Enjoy!