Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons tahini
- 2 tablespoons extra virgin olive oil
- 1 large clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon sea salt (plus more to taste)
- 1 tablespoon cold water (optional, for thinning)
- Assorted fresh veggies: carrots, celery, bell peppers, cucumber slices, and radishes
Instructions
- Step 1: Preparation: Start by rinsing your chickpeas thoroughly under cold running water. Shake the strainer well to remove excess moisture, as water can make the hummus too runny. Peel and mince the garlic clove finely. Wash all your dipping vegetables, then slice the carrots into sticks, the peppers into strips, and the cucumbers into thick rounds. Arrange the prepared vegetables on a large platter or divide them into individual snack containers for the week.
- Step 2: Mixing and Blending: Place the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, minced garlic, cumin, smoked paprika, and salt into a high-speed blender or food processor. Pulse the mixture several times to break down the chickpeas. Then, blend on high for 1 to 2 minutes until the texture is silky and completely smooth. If the hummus feels too thick, add one tablespoon of cold water at a time while the processor is running until you reach your desired consistency. Taste the hummus and add an extra pinch of salt or a squeeze of lemon juice if needed.
- Step 3: Plating: Transfer the pumpkin hummus into a wide serving bowl. Use the back of a spoon to create a shallow swirl on the surface. Drizzle a tiny bit of olive oil into the swirl and sprinkle with a pinch of smoked paprika or toasted pumpkin seeds for a professional look. Place the bowl in the center of your vegetable platter. Serve immediately at room temperature for the best flavor, or chill in the refrigerator for an hour if you prefer a firmer dip.
- Cook Time: 10 minutes