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Pumpkin Hummus Dip on a plate

Pumpkin Hummus Dip

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 can 15 oz chickpeas, drained and rinsed
  • ¾ cup pumpkin puree not pumpkin pie filling
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper optional
  • Salt and pepper to taste
  • 2-3 tablespoons olive oil plus more for drizzling
  • Pepitas pumpkin seeds for garnish

Method
 

  1. Add chickpeas, pumpkin, tahini, lemon juice, garlic, cumin, paprika, and optional cayenne to food processor.
  2. Pulse until combined but slightly chunky.
  3. With processor running, slowly drizzle oil to desired consistency. Add 1-2 tablespoons water if needed for smoother texture.
  4. Taste; adjust salt and pepper.
  5. Transfer to bowl; drizzle extra oil and scatter pepitas.
  6. Serve with pita chips, crackers, or vegetables. Make up to 3 days ahead; refrigerate.