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.
Nutrition
Calories: 140kcalCarbohydrates: 15gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 250mgPotassium: 200mgFiber: 4gSugar: 2gVitamin A: 2200IUVitamin C: 2mgCalcium: 40mgIron: 2.5mg
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.
Tried this recipe?Let us know how it was!
