Pumpkin Hummus
Puréed pumpkin lightens up an otherwise-classic dip recipe without sacrificing the rich, creamy texture that hummus-lovers crave. Here, we warm the chickpeas and the pumpkin before blending them so that they meld better with the tahini and lemon juice.
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Puréed pumpkin lightens up an otherwise-classic dip recipe without sacrificing the rich, creamy texture that hummus-lovers crave. Here, we warm the chickpeas and the pumpkin before blending them so that they meld better with the tahini and lemon juice.
Ingredients
- 1 1/2 cup cooked chickpeas, or one 15-oz. can chickpeas, rinsed and drained
- 1 1/2 cups cooked pumpkin puree or canned pumpkin, warmed
- 1/4 cup tahini paste
- 2 Tbs. lemon juice
- 2–3 cloves garlic, minced (2 to 3 tsp.)
- 1/2 tsp. ground cumin, plus more for garnish
- Olive oil for garnish, optional
Preparation
Heat chickpeas in small saucepan of water until water boils. Drain, and transfer chickpeas to food processor with pumpkin, tahini, lemon juice, garlic, and cumin. Blend 1 to 2 minutes, or until very smooth. Cool. Serve sprinkled with cumin and drizzled with olive oil (if using).
Nutrition Information
- Serving Size per 2-tbs. serving
- Calories 38
- Carbohydrate Content 5 g
- Cholesterol Content 0 mg
- Fat Content 2 g
- Fiber Content 1 g
- Protein Content 2 g
- Saturated Fat Content 0.5 g
- Sodium Content 2 mg
- Sugar Content 1 g