Pumpkin Hummus
A smooth and savory dip made by blending pumpkin puree and chickpeas in a food processor.
Ingredients
- 1 large clove garlic
- 1 can chickpeas rinsed and drained (425g), 15-ounce
- 1 cup pumpkin puree not pumpkin pie filling, 240g
- 2 tablespoons fresh lemon juice 30ml
- 2 tablespoons olive oil plus more for serving, 30ml
- 1 tablespoon maple syrup 15ml
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper or to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons finely chopped fresh cilantro plus more for garnish
Instructions
- Add the garlic clove to the bowl of a food processor. Pulse several times until it is finely minced.
- Add the drained chickpeas, pumpkin puree, lemon juice, olive oil, maple syrup, smoked paprika, cumin, cayenne, salt, and pepper to the food processor.
- Secure the lid and process continuously for 2 to 3 minutes, or until the mixture is completely smooth.
- Stop the processor and scrape down the sides of the bowl with a spatula to ensure everything is well combined.
- Add the chopped cilantro to the bowl. Pulse 3 to 4 times, just until the cilantro is incorporated into the hummus.
- Taste the hummus and adjust seasonings if needed. You may want to add more salt, lemon juice, or cayenne.
- Transfer the hummus to a serving bowl. Drizzle with a little extra olive oil and sprinkle with more chopped cilantro before serving.
Notes
For the smoothest texture, let the food processor run for a few minutes. The mixture will lighten in color and become very creamy.
The flavor of the hummus will deepen as it sits. If you have time, let it chill in the refrigerator for at least 30 minutes before serving.
Feel free to adjust the spices to your liking. You can add more cumin for earthiness or more cayenne for heat.
Ensure you are using 100% pure pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.