Pumpkin Hummus

How to Make Pumpkin Hummus

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1. Whip the tahini and lemon juice in a food processor for 1 minute until pale and creamy.

   Mark done Start 1 min timer

2. Add the chickpeas, pumpkin puree, garlic, cumin, paprika and salt and blend for 3 minutes, scraping down.

   Mark done Start 3 min timer

3. With the machine running, add the oil gradually. Taste and adjust.

   Mark done

4. Spoon into a bowl and dust with a little paprika.

   Mark done

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Small Things That Help

• Use plain pumpkin puree.
• Blot the puree if wet.
• Whip the tahini first.
• Taste and add lemon.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Pitta bread
• Carrot sticks
• Toasted pumpkin seeds
• Crackers

Keeping and Reheating

Keeps in the fridge for 5 days.

Pumpkin Hummus Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.