Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based recipe.
- 1 15-ounce can chickpeas (garbanzo beans), with liquid
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini (sesame seed paste)
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- ¾ cup pumpkin, canned or cooked, pureed
- 1 teaspoon cumin seeds
- ½ teaspoon smoked paprika
- Additional extra virgin olive oil
- Additional smoked paprika
- 1 tablespoon pumpkin seeds
- Drain the chickpeas, reserving the liquid. Put the chickpeas into a blender or food processor.
- Add the garlic, lemon juice, tahini, black pepper, olive oil, pumpkin, cumin seeds, and smoked paprika.
- Blend, gradually adding enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
- Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds.
- If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.
- Category: Dip
- Cuisine: Mediterranean
Keywords: vegan hummus, pumpkin hummus, hummus recipe