About recipe

This creamy and savory pumpkin hummus is festive for the month of October! This hummus is sure to be a favorite among family and friends. Garnish with chopped rosemary, pomegranate seeds, and toasted pumpkin seeds for extra flavor!

Ingredients (serves 8)

• 15 oz can chickpeas, drained & rinsed
• 15 oz can pumpkin purée (not pumpkin pie filling!)
• 2 cloves of fresh garlic, minced or grated
• 1/2 lemon, juiced
• 1/3 cup tahini
• 1 tablespoon pure maple syrup
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 3/4 teaspoon ground cinnamon
• 1 dash of cayenne pepper (optional)
• 1/4 cup olive oil
• 1/4 cup ice water

Garnish (optional): rosemary, pomegranate seeds, pumpkin seeds

Preparation

1. Add chickpeas, pumpkin purée, and garlic to the bowl of the food processor and pulse a few times to break everything up into small pieces.
2. Add lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper (optional).
3. Turn the food processor on LOW. With the food processor running, slowly stream in the olive oil while the food processor runs for 2-3 minutes. The hummus should appear chunky.
4. With the food processor still running on LOW, slowly add ice water 1 tablespoon at a time until the hummus becomes smooth and reaches the desired consistency.
5. Transfer to a serving bowl and serve with an extra drizzle of olive oil, a sprinkle of chopped rosemary, toasted pumpkin seeds, and/or pomegranate seeds. Serve with whole grain pita chips, sliced apples, carrots, or root veggie chips. Enjoy!