We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
Watch our short video to make this easy, autumn dish or check out some of our other hummus recipes like simple hummus, Asian-inspired pea hummus or sweet potato hummus.
Print
Pumpkin Hummus
We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip.
Ingredients
Units
- 1 15 oz can chickpeas, shells removed
- 1 cup pumpkin puree (canned or fresh is fine)
- ¼ cup tahini
- 2 Tbsp olive oil
- Juice of ½ lemon
- ¼ tsp cumin
- ¼ tsp salt (or more to taste)
- A few Tbsp of water or drained chickpea water
- Additional olive oil for serving (optional)
- Pepitas or sesame seeds for serving (optional)
Instructions
- Combine chickpeas, pumpkin, tahini, olive oil, lemon juice and spices in a food processor fitted with blade attachment. Pulse for 30 seconds.
- Add additional olive oil, chickpea water or water until desired consistency..
- Drizzle with additional olive oil and top with pepitas or sesame seeds if desired. Can be stored in fridge in airtight container for 1-2 weeks.
- Category: Appetizer
- Method: Quick
- Cuisine: Sephardi
Keep the kitchen humming and the recipes coming. Your support ensures The Nosher remains a free resource for everyone in our community seeking a taste of home or a new tradition. Donate today to keep Jewish food accessible to all.
Chickpeas, “shells removed”?
Soak the chickpeas in warm water for 30 minutes, then take each pea in you hands and slide, the outer shell comes off disard all the shells and shelled chickpeas make all the difference in a great hummus, once you do it you will always do it…