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Spicy Pumpkin Hummus

A little heat. A little sweet. A whole lot of pumpkin. Meet your new favorite fall dip.
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Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins

Equipment

  • Food Processor

Ingredients
  

  • 1-15 oz can of chickpeas drained & rinsed
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic peeled
  • 1 tsp cumin
  • Pinch of paprika
  • Pinch of red pepper flakes
  • ½ cup pumpkin puree
  • 3 tbsp harissa sauce
  • 1 tbsp honey
  • 2 tbsp tahini
  • 1 lemon, juiced

Instructions
 

  • In a food processor or blender, add all of the above ingredients and blend until pureed. The key to smooth and fluffy hummus is letting it go in the food processor for a couple minutes. If the hummus is too thick/chunky after a couple minutes of processing, add 1 tbsp of water at a time to thin until desired consistency is reached.
  • Taste-test the hummus and add in additional seasonings as necessary. Maybe a little more lemon, dash of salt, or kick up the spice more and add a pinch of cayenne or red pepper flake. Blend again. Taste again.
  • Spoon the completed hummus into a serving dish/bowl and finish with desired toppings. I recommend some roasted & salted pepita seeds, sesame seeds, a pinch of paprika, and maybe a drizzle of hummus to finish it off. Serve with carrots, peppers, pita chips, pretzels, and whatever else you enjoy dipping.
  • Store leftovers in the fridge for up to 4 days. Enjoy!