Creamy Pumpkin Hummus
This pumpkin hummus is creamy and full of cozy fall flavor. Boiling the chickpeas makes it extra smooth, while the pumpkin adds a subtle sweetness. Top it with garlic soy pepitas and spicy olive oil, then grab some root veggie chips or bagel bites for dipping — it’s irresistible!
Price per Serving
Instructions
- 1
Empty the can chickpeas (14 ounce) (with liquid) into a small pot, add a canful of [water], and bring to a boil over high heat. Lower the heat and simmer for 10 minutes. Drain and rinse under cold running water to cool.
- 2
Add the chickpeas, can pumpkin puree (15 ounce), tahini (0.5 cup), lemon juice (0.25 cup), garlic (2 cloves), sea salt (1 teaspoon), and cumin (1 teaspoon) to a food processor and blend on high for 1 minute.
- 3
Add cold water (0.25 cup) and continue to blend until very smooth. Add a little more [cold water], 1 tablespoon at a time, if needed. Taste and add more [salt] if desired.
- 4
Serve the hummus with the garlic pepitas and a drizzle of the chili oil.
- 5
Place the roasted pumpkin seeds (0.25 cup), soy sauce (1 tablespoon), and garlic granules (0.5 teaspoon) in a small frying pan over medium-high heat. Bring to a boil then stir until no liquid is left. Remove and let them cool.
- 6
Wipe out the pan, then add the olive oil (2 tablespoons), smoked paprika (0.25 teaspoon), and hot sauce (1 teaspoon). Bring to a gentle simmer and set aside.
Nutrition Facts
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