This creamy, dreamy Pumpkin Hummus Recipe is perfect for healthy snacking or serving as an easy appetizer for gatherings.
Ingredients
1 can (15oz)
Chickpeas, canned, drained
1 can (15oz)
Pumpkin purée, canned
2 clove(s)
Garlic
(minced or grated)
1/2 medium
Lemon
(juiced)
1/3 cup
Tahini
1 tbsp
Maple syrup
(pure)
1 tsp
Salt
(kosher)
1 tsp
Cumin
(ground)
3/4 tsp
Cinnamon
(ground)
1/4 tsp
Cayenne pepper
(to taste - more or less spicy; optional)
1/4 cup
Olive Oil, Extra Virgin
1/4 cup
Water
(ice)
Instructions
Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces.
Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper to the chickpea mixture. Turn the processor on.
With the food processor running, slowly stream in the olive oil, then allow the processor to run for good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point.
With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
Empty the pumpkin hummus from the processor into a serving bowl. Top with an extra drizzle of olive oil and a sprinkle of finely chopped fresh rosemary, or pomegranate seeds. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
