just another pumpkin recipe...
I promise I’ll lay off the pumpkin recipes…soonish. But I can’t let All Hallow’s Eve go by without sharing one of my faves–pumpkin hummus! It’s a beautiful and colorful addition to any mezze platter, served with a bounty of raw veggies, pita, and apple slices. I hope you enjoy this savory riff on a classic recipe, and Happy Halloween!
⟶ the recipe
pumpkin hummus
ingredients
1 cup pumpkin purée
2 tablespoons tahini paste
1 15-ounce can of chickpeas
2 tablespoons freshly squeezed lemon juice
3 cloves of garlic, roughly chopped
½ teaspoon allspice
½ teaspoon cumin
½ teaspoon paprika
1 tablespoon extra-virgin olive oil
Pinch of salt
Pumpkin seeds, smoked paprika, and pomegranate arils
Prep time
15 minutes
Cook time
5 minutes
Total time
20 minutes
~2 cups of hummus
instructions
Place pumpkin, tahini, chickpeas, lemon juice, garlic, and spices in a food processor. Pulse until smooth.
Drizzle in olive oil, and pulse a few more times until just combined. Season with a pinch of salt.
Top with another drizzle of olive oil, pumpkin seeds, smoked paprika, and pomegranate arils to serve.
⟶ recipe notes
- If you want to be more authentic with this recipe (which you should if time allows!), feel free to use roasted pumpkin instead of the canned mixture
- Serve pumpkin hummus with pita, raw veggies, or one of my personal favorites, green apple slices
⟶ store it
- Store hummus in an airtight container in the fridge for up to 5 days
