We love hummus, and we love pumpkin so we decided to marry these two loves in an easy, seasonal dip: pumpkin hummus.
1 15 oz can chickpeas, shells removed
1 cup pumpkin puree (canned or fresh is fine)
1/4 cup tahini
2 Tbsp olive oil
juice of 1/2 lemon
1/4 tsp cumin
1/4 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)
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.