Ingredients
Scale
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 2 cloves garlic, minced or grated
- ½ lemon, juiced
- ⅓ cup tahini
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- pinch cayenne pepper
- ¼ cup olive oil
- ¼ cup ice water
- for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
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.
- Turn the processor on. With the food processor running, slowly stream in the olive oil, then allow the processor to run for a good 2-3 minutes.
- With the processor running, slowly add the ice water, 1 tablespoon at a time, until the desired texture is reached.
- Serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Adjust the amount of ice water to achieve your preferred hummus consistency.
- Experiment with toppings like toasted pepitas or sliced carrots for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg