Comforting and earthy, with a hint of spice. This wonderful pumpkin hummus recipe by Lee from The Rogue Brussel Sprout captures the essence of falling leaves and cozy evenings.
Comforting and earthy, with a hint of spice. This hummus recipe captures the essence of falling leaves and cozy evenings.
Two 15-oz cans of chickpeas, drained and rinsed
1 c pumpkin puree
0.5 c creamy tahini
1 tsp flaky sea salt, like fleur de sel
Optional few pinches of cayenne
Drizzle of olive oil or water as needed
Additional few spoonfuls of pumpkin puree
Roasted salted pepitas
Fresh thyme leaves
Sprinkle of sumac
For the Hummus
In a food processor, combine all the hummus ingredients. Blend for several minutes until a smooth, creamy consistency develops, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a little splash of olive oil or water (the former with yield a richer hummus). Repeat as needed.
Transfer your hummus to a serving bowl and add a few dollops of pumpkin puree onto the top.
Make a swirl in the top, allowing the hummus and extra pumpkin to mix partially but not completely.
Garnish with a drizzle of olive oil, pepitas, fresh thyme leaves, and a sprinkle of sumac.
Recipe by Lee from The Rogue Brussel Sprout