· 1 15-ounce can of chickpeas, drained and rinsed
· 1 15-ounce can of pumpkin purée (not pumpkin pie filling)
· 2 cloves garlic, minced or grated
· 1/2 lemon, juiced
· 1/3 cup tahini
· 1 tablespoon pure maple syrup
· 1 teaspoon kosher salt
· 1 teaspoon ground cumin
· 3/4 teaspoon ground cinnamon
· pinch cayenne pepper
· 1/4 cup olive oil
· 1/4 cup ice water
· for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
Instructions:
1. Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper. Turn the processor on.
2. With the food processor running, thinly stream in the olive oil, then allow the processor to run for a good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should look like a chunkier hummus at this point.
3. With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to smooth out. Add more/less water until your preferred texture is reached.
4. If you want, you can serve the pumpkin hummus topped with an extra drizzle of olive oil, and a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, root veggie chips, or your fave vegan crackers.
Ready to unleash your inner beauty junkie?
Enter your email and check the boxes below to get
free samples, exclusive deals, discounts at Total Beauty Shops,
and expert beauty tips delivered straight to your inbox!