Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup plain non-fat Greek yogurt (or silken tofu for a vegan high-protein option)
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 tablespoon extra virgin olive oil (optional for topping)
- Assorted fresh veggies: Carrots, bell peppers, cucumbers, and snap peas
Instructions
- Step 1: Prepare the Chickpeas. Start by draining the can of chickpeas into a colander. Rinse them thoroughly under cold running water to remove excess sodium and the “beany” liquid. For an extra smooth hummus, you can pinch the skins off the chickpeas, though this is optional. Pat them dry with a paper towel; removing excess moisture ensures your hummus stays thick and creamy rather than watery.
- Step 2: Blend the Ingredients. Place the dried chickpeas, pumpkin puree, Greek yogurt, tahini, lemon juice, garlic, cumin, smoked paprika, and salt into a high-speed blender or food processor. Pulse a few times to break down the chickpeas, then blend on high for about 1 to 2 minutes. If the mixture is too thick, add a tablespoon of water or lemon juice at a time until you reach your desired consistency. Taste and adjust the salt or spices as needed.
- Step 3: Garnish and Plate. Transfer the hummus to a wide serving bowl. Use the back of a spoon to create a decorative swirl on the surface. Drizzle with a little olive oil and sprinkle a pinch of smoked paprika or toasted pumpkin seeds on top for crunch. Arrange your sliced carrots, bell peppers, cucumbers, and snap peas around the bowl on a large platter. Serve immediately or chill in the fridge for an hour to let the flavors meld.
- Cook Time: 10 minutes