Description
A creamy hummus with pumpkin puree and warm spices. Perfect for fall snacking. Serve with pita or veggies.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup pumpkin puree
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 2 to 3 tablespoons water (as needed for consistency)
Instructions
- Add chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, paprika, and salt to a food processor.
- Pulse until combined. Scrape down sides.
- With processor running, drizzle in olive oil and water until smooth and creamy.
- Taste and adjust salt or lemon juice. Serve immediately or chill.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For a smokier flavor, add extra smoked paprika.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blended
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 2 tablespoons
- Calories: 60
- Sugar: 1g
- Sodium: 120mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg