PUMPKiN HUMMUS

 

• ▢ 1 (15-ounce) can chickpeas and their liquid (undrained)
• ▢ 1 (15-ounce) can pure pumpkin puree
• ▢ 2 medium garlic cloves, minced
• ▢ 1/2 teaspoon cumin
• ▢ 1/2 teaspoon smoked paprika 
• ▢ 1/2 teaspoon red pepper flakes 
• 1 T. Maple syrup 
• ▢ Kosher salt
• ▢ Black pepper
• ▢ 2/3 c. Tahini
• ▢ Juice of 1 lemon
• ▢ Olive Oil if using

• Roasted pumpkin seeds for garnish 

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  1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.***
• 2. Get ready to blend. To the bowl of a food processor fitted with a blade, add the chickpeas, pumpkin puree, garlic, tahini, and lemon juice. Season with the cumin, smoked paprika, red pepper flakes  and a big pinch of kosher salt and black pepper (about 1/2 teaspoon each)

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    3. Blend and thin. Close the lid and run the food processor to blend. The mixture will be thick at first. While the food processor is running, add in splash of the reserved chickpea liquid. Continue to blend, adding a little bit more of the liquid as needed until the mixture is smooth and creamy.
  • 4. Season to taste. Taste and adjust the seasoning to your linking. If you end up adding any more seasoning, you can pulse a few times to make sure the mixture is well blended.
  • 5. Assemble and serve. Transfer the pumpkin hummus to a bowl and spread with the back of a spoon. Drizzle a bit of olive oil and finish with pepitas or roasted pumpkin seeds and a sprinkle of red pepper flakes. Serve with pita chips or crackers of your choice.
    ***I didn’t feel the need to add any Chickpea liquid, it was smooth enough without any.

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• ▢  Roa pum seed roa bowland pour the canned chickpeas through the strainer, reserving both the liquid and chickpeas.