Pumpkin Hummus
This Pumpkin Hummus is a festive fall appetizer with creamy chickpeas, pumpkin puree, tahini, lemon juice, garlic, and warm spices. It comes together beautifully for holiday entertaining and is especially good served with baked tortilla chips or crackers.
Equipment
- Large pot
- Colander
- Blender or food processor
- Measuring cups and spoons
- Mixing spoon
- Serving bowl
Ingredients
- 1¾ cups dry garbanzo beans
- 15 ounces pumpkin puree
- 5 ounces lemon juice
- ⅓ cup extra virgin olive oil
- ½ cup tahini paste
- 3 cloves garlic minced
- ½ teaspoon ground cinnamon
- Sprinkle of cayenne pepper
- Salt to taste
Instructions
- Place the beans in a pot and cover with cold water. Let stand for 8 hours or overnight.
- The next morning, drain and rinse the beans. Place them back in the pot and cover with water. Bring to a boil, then reduce to a simmer and cook for 1½–2 hours.
- Refrigerate the beans and the cooking liquid until cold. Once cold, drain the beans, reserving the liquid.
- Place the beans in a blender and add ½ cup reserved water. Blend until smooth.
- Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, cayenne pepper, and salt. Blend until smooth, adding more reserved water if needed.
- Serve with crackers or tortilla chips.
Notes
- The beans need to be soaked for 8 hours or overnight before cooking.
- Reserve the bean cooking liquid after draining; it helps adjust the hummus to the desired consistency.
- Add more reserved water only as needed while blending.