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
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!