Hummus is a typical staple in my fridge, and when presented with a pumpkin variety from The Pumpkin Spice Handbook, I knew I just had to blend up a batch to try it out. With just enough squash flavor peeking through the standard chickpea, tahini, and garlic mixture, this hummus makes for a snack that is both scrumptious and an adorable pop of seasonal color!
2 Tbsp tahini
3 cloves garlic
¾ tsp salt
2 (15 oz) cans chickpeas, rinsed and drained
1 Tbsp extra-virgin olive oil, plus more to serve
1 (15-oz) can pumpkin puree
1 tsp ground turmeric
1 pinch smoked paprika
¼ cup toasted pepitas, to serve
In a blender or food processor, combine the tahini, garlic, salt, and chickpeas, then pulse until smooth. With the blender running, stream in the olive oil until the mixture is creamy.
Add in the pumpkin puree and spices, then blend to desired consistency by adding an additional stream of olive oil or hot water to mixture in blender. Refrigerate mixture for 2-3 hours.
Serve with a drizzle of olive oil and some toasted pepitas.
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