Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup canned pumpkin puree (ensure it is 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 salt (plus more to taste)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon maple syrup (optional, for balance)
- For Serving: Sliced carrots, cucumbers, bell peppers, celery, and radishes
Instructions
- Step 1: Prepare the Chickpeas
Drain the chickpeas into a colander and rinse them thoroughly under cold water. For an extra creamy hummus, pinch the skins off the chickpeas. This step is optional but produces a much smoother texture. Pat the chickpeas dry with a paper towel before adding them to your food processor. - Step 2: Blend the Base
Place the chickpeas, pumpkin puree, tahini, lemon juice, minced garlic, cumin, smoked paprika, and salt into the bowl of a food processor. Pulse the mixture several times until the ingredients are coarsely chopped. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. - Step 3: Emulsify with Oil
Turn the food processor on high and slowly drizzle in the extra virgin olive oil and maple syrup while the machine is running. Continue processing for 2 to 3 minutes until the hummus is completely smooth and light. If the mixture seems too thick, add a tablespoon of cold water at a time until you reach your desired consistency. - Step 4: Plate and Garnish
Transfer the hummus to a shallow serving bowl. Use the back of a spoon to create a decorative swirl on top. Drizzle with a little extra olive oil and sprinkle with a pinch of smoked paprika or toasted pumpkin seeds. Surround the bowl with your prepared fresh veggies and serve immediately.
- Cook Time: 15 minutes