Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1/4 cup 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)
- 1–2 tablespoons ice-cold water (for texture)
- Assorted fresh veggies: carrot sticks, cucumber slices, bell pepper strips, and celery
Instructions
- Step 1: Preparation. Start by draining the canned 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. Peel and mince the garlic cloves and juice your lemon to ensure you have fresh ingredients ready for the blender.
- Step 2: Blending. Place the rinsed chickpeas, pumpkin puree, tahini, lemon juice, minced garlic, cumin, smoked paprika, and salt into a high-powered blender or food processor. Pulse several times to break down the chickpeas. Then, turn the processor to high and blend for 1 to 2 minutes. While the motor is running, drizzle in the olive oil and a tablespoon of ice-cold water. Continue blending until the mixture reaches a silky, light consistency.
- Step 3: Plating. Transfer the pumpkin hummus to a wide serving bowl. Use the back of a spoon to create a decorative swirl on top and drizzle with a little extra olive oil or a sprinkle of paprika if desired. Arrange your pre-cut carrots, cucumbers, bell peppers, and celery on a platter around the bowl. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.
- Cook Time: 10 minutes