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.
Pumpkin Hummus
Comforting and earthy, with a hint of spice. This hummus recipe captures the essence of falling leaves and cozy evenings.
Ingredients
For the Hummus
- 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
For Garnishing
- Additional few spoonfuls of pumpkin puree
- Roasted salted pepitas
- Fresh thyme leaves
- Sprinkle of sumac
Directions
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.
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