Let’s Make Pumpkin Hummus!

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Pumpkin Hummus

Try using mashed pumpkin to bring added sweetness and fall colours to your next homemade batch of hummus!

Ingredients

  • 1 (15 ounce) can chickpeas, shells removed
  • 1 cup pumpkin puree (canned or fresh)
  • 1/4 cup tahini
  • 2 Tbsp olive oil
  • juice of 1/2 lemon
  • 1/4 tsp cumin
  • 1/4 tsp salt (or more to taste)
  • a few Tbsp of water or drained chickpea water
  • additional olive oil for serving (optional)
  • pepitas or sesame seeds for serving (optional)

Directions

Combine chickpeas, pumpkin, tahini, olive oil, lemon juice and spices in a food processor fitted with blade attachment. Pulse for 30 seconds.

Add additional olive oil, chickpea water or water until desired consistency.

Drizzle with additional olive oil and top with pepitas or sesame seeds if desired. Can be stored in fridge in airtight container for 1-2 weeks.

IFCJ News

Try using mashed pumpkin to bring added sweetness and fall colours to your next homemade batch of hummus!

 

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