Pumpkin Hummus
Dump it in your food processor, blitz, chill, eat.
Ingredients
- juice of one large lemon + the zest for garnish
- 2 T tahini
- 1 tsp Kosher salt
- 1 15 oz can garbanzo beans rinsed and drained
- 1 - 2 T olive oil + more for garnish
- 1/2 of a 15 oz can pumpkin pureé
- 1 heaping tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 tsp sumac optional, but it does improve the flavor
- 1 - 2 T pumpkin seeds for garnish
- sprinkle of smoked paprika for garnish
- 1 - 3 cloves fresh garlic +/- on the garlic. It's a traditional ingredient, but the hummus is fine without it.
Instructions
- Add the juice of one lemon, the 2 T tahini, 1 tsp salt, the can of drained and rinsed garbanzo beans and 1 T olive oil to your food processor. Blitz until the beans are smooth.
- Add the 1/2 can pumpkin, a heaping tsp of cumin, 1/2 tsp cayenne pepper, and 1/4 tsp sumac to the food processor and blitz again until smooth.
- If you have time, let it sit for an hour or so the flavors meld.
- If you are using it as a dip, garnish before serving (in this order so it looks pretty) with olive oil, pumpkin seeds, lemon zest, smoked paprika, ground pepper, Kosher salt, and a little chopped green onion, cilantro, or parsley.
Notes
Traditional hummus has fresh garlic in it. If you want the garlic flavor, use 2 - 3 fresh cloves.
Use any dipping vehicle you like, but this Fall Hummus is particularly good with fresh pears.