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Pumpkin Hummus

This pumpkin hummus is perfect for fall, packed with warm spices, tahini, and garlic. It's so easy to make and amazing to have for dinner in a salad, spread on toast, or layered in a sandwich.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Appetizer, Dip
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 2 cans chickpeas
  • 1 can pumpkins
  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp coriander
  • 1/2 tsp cayenne
  • 1/2 tsp ginger
  • 8 cloves garlic peeled
  • 1/4 cup chopped dill
  • 1/4 cup aquafaba (chickpea liquid) or water

Method
 

  1. Drain the chickpeas (save the liquid) and add to the food processor along with the pumpkin, olive oil, tahini, salt, pepper, paprika, cumin, coriander, cayenne, ginger, dill, and garlic. Blend for 3-5 minutes, adding the reserved liquid (aquafaba) to smooth out the hummus.
  2. Adjust the seasoning to your liking and enjoy! I garnished mine with extra olive oil, paprika, and cumin.