Use up leftover Pumpkin Puree to make creamy Pumpkin Hummus

Drain the chickpeas and reserve a little bit of the liquid or use plain water.

Add 1.5 cups of cooked chickpeas (or 1 15-ounce can) to the food processor.

Add 0.5 cup of pumpkin puree to the food processor.

Add 1 fresh garlic clove (or 3-5 roasted garlic cloves) to the food processor.

Add 2 tablespoons of freshly squeezed lemon juice to the food processor.

Add 0.25 cup of tahini to the food processor.

Add 2 tablespoons of olive oil to the food processor.

Add 0.5 teaspoon of cumin, 0.5 teaspoon of paprika, 0.5 teaspoon of salt, 0.25 teaspoon of black pepper, cayenne pepper to taste, and a dash of allspice to the food processor.

Blend all ingredients in the food processor until combined, adding reserved chickpea liquid one tablespoon at a time as needed to achieve desired consistency.

Stop the food processor occasionally to scrape down the sides with a spatula to ensure even mixing.

Taste the hummus and adjust seasonings if needed.

Transfer the hummus to a serving bowl or storage container.

Smooth out the top of the hummus with the back of a spoon and create grooves.

Drizzle additional olive oil on top and sprinkle with toasted pumpkin seeds, or leave plain, or sprinkle with za'atar seasoning or paprika.

Equipment Needed

Spice Level:

Dietary