Best Pumpkin Hummus Recipe
Stores refrigerated up to 5 days.
Ingredients
- 2 small garlic cloves
- 1 15 oz can chickpeas, or 1 ½ cups cooked
- ¾ cup pumpkin puree
- ¼ cup tahini
- 2 chipotle chiles in adobo, plus adobo sauce, to taste (optional)
- ¾ tsp kosher salt
- 1 tsp ground cumin
- ½ tsp coriander
- 2 Tbsp fresh lemon juice
- 1 tsp maple syrup
- 2 tsp olive oil, plus more for top drizzle
- Roasted, salted pumpkin seeds, to top
- Rosemary, finely chopped (sprinkle on top)
Instructions
- Peel the garlic clove. Place it in the food processor and process until finely chopped.
- Drain the chickpeas and add to the food processor, along with the pumpkin puree, tahini, chipotle chiles in adobo (optional), salt, cumin, coriander, lemon juice, maple syrup and 2 tsp. olive oil. Blend together.
- Place in a bowl in the fridge until ready to serve.
- Scrape into a serving bowl, and swirl the top using the back of the spoon, drizzling olive oil over the hummus. Sprinkle with roasted pumpkin seeds and serve with your favorite crackers, veggies, and bread.