2 (15.5-oz) cans of chickpeas, well drained

1 cup of pure canned pumpkin puree

3 cloves of garlic, peeled & roughly chopped

3 tablespoons of tahini

3 tablespoons of olive oil

2 tablespoons of lemon juice, freshly squeezed

½ teaspoon of salt

½ teaspoon of ground cumin

½ teaspoon of paprika powder

Water as needed

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Add all the ingredients except for the water to a food processor then blend until smooth, or 2-3 minutes.

Pour in 3-4 tablespoons of cold water at a time as needed until the hummus is smooth to your liking.

Serve in a large bowl and use the back of a spoon to make a signature hummus swirl.

Drizzle some extra virgin olive oil lightly around on top, careful not to overdo it.

Sprinkle some roasted pumpkin seeds or pepitas around on top for garnish if desired then serve immediately with pita chips.

This pumpkin hummus can be stored in an airtight container in the fridge for up to 1 week.

Find it online: https://cookingwithjanica.com/pumpkin-hummus/