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Pumpkin Hummus
Fall-inspired hummus made with pumpkin purée.
Author:
Jessica Pinney
Prep Time:
5
minutes
minutes
Print Recipe
Ingredients
▢
2
15.5-oz cans of chickpeas, well drained
▢
1
cup
of pure canned pumpkin puree
▢
3
cloves
of garlic
(peeled & roughly chopped)
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3
tablespoons
of tahini
▢
3
tablespoons
of olive oil
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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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Instructions
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.
Notes
This pumpkin hummus can be stored in an airtight container in the fridge for up to 1 week.