Ingredients
Equipment
Method
- Drain and rinse the chickpeas. Place them in the bowl of a food processor.
- Add the pumpkin puree to the chickpeas in the food processor.
- Add tahini, fresh lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, salt, black pepper, and optional cayenne pepper to the food processor.
- Secure the lid and blend for 1–2 minutes. Scrape down sides of the bowl with a spatula to ensure even mixing.
- While the food processor is running, slowly stream in 2 tablespoons of olive oil and 2 tablespoons of ice-cold water through the feed tube. Continue blending until smooth and creamy.
- If the hummus is still too thick, add additional olive oil or ice water one tablespoon at a time, blending well after each addition. Taste and adjust seasonings as needed.
- Spoon the pumpkin hummus into a serving bowl. Drizzle generously with olive oil and garnish with smoked paprika, toasted pumpkin seeds, or fresh herbs like parsley or sage.
Notes
This hummus tastes best when chilled for at least an hour before serving. Store in an airtight container in the fridge for up to a week. Freeze for up to 3 months—thaw overnight in the refrigerator and stir to recombine.
