RecipeMaster

Savory Pumpkin Hummus

I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.

Submitted by Georgia J Llewellyn

Prep Time: 15 mins

Cook Time:

Total Time: 2 hrs 15 mins

Servings: 16

Ingredients

  • *2 tablespoons lemon juice
  • *2 tablespoons tahini
  • *3 cloves garlic
  • *¾ teaspoon salt
  • *2 (15 ounce) cans garbanzo beans, drained
  • *2 teaspoons extra-virgin olive oil
  • *1 (15 ounce) can pumpkin puree
  • *1 teaspoon ground cumin
  • *½ teaspoon cayenne pepper
  • *¼ cup toasted pumpkin seed kernels, or more to taste
  • *1 pinch paprika

Directions

Step 1

Collect every component required.

Step 2

Combine lemon juice, tahini, garlic, and salt in a blender or food processor, pulsing until the mixture reaches a smooth consistency.

Step 3

Incorporate the chickpeas and olive oil, pulsing again until the blend is smooth.

Step 4

Mix in the pumpkin, cumin, and cayenne pepper, blending until fully combined. Place the hummus into a sealable container and chill in the fridge for at least 120 minutes.

Step 5

Stir the pumpkin seeds into the dip and finish with a dusting of paprika.