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  • Adriano dos Santos

Creamy Pumpkin Hummus


1 can (15oz) Chickpeas, canned, drained

1 can (15oz) Pumpkin purée, canned

2 clove(s) Garlic (minced or grated)

1/2 medium Lemon (juiced)

1/3 cup Tahini

1 tbsp Maple syrup (pure)

1 tsp Salt (kosher)

1 tsp Cumin (ground)

3/4 tsp Cinnamon (ground)

1 dash Cayenne pepper (to taste - more or less spicy; optional)

1/4 cup Olive oil

1/4 cup Water (ice)


Step1: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Step 2: Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper to the chickpea mixture. Turn the processor on. Step 3: With the food processor running, slowly stream in the olive oil, then allow the processor to run for good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point. Step 4: With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached. Step 5: Empty the pumpkin hummus from the processor into a serving bowl. Top with an extra drizzle of olive oil and a sprinkle of finely chopped fresh rosemary, or pomegranate seeds. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!

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