Yes! More pumpkin madness!
We go through a LOT of hummus in this house—do you remember the Sweet Golden Beet Hummus from a few months ago?—and although my kids love the straight-up chickpea and tahini varietal, mom wants to innovate whenever possible. It's the way it goes here in the Dharma Kitchen. I've seen quite a few pumpkin hummus recipes floating around—you may have too—but none of them look or taste quite like this. Most involve sweet fall spices, which I am sure would be lovely. But canned pumpkin is somewhat underutilized in savory applications, so that's why I went this way.
What's your favorite way to make hummus these days?
Spiced Pumpkin Hummus
- 1 can of chickpeas, rinsed and drained
- 1 cup pumpkin puree
- 2 cloves of garlic—or one really fat one, which is what I used
- 2 T tahini
- Juice of one lemon
- 3 T (or more) hot water, depending on how thick your tahini is
- 1 tsp. garam masala
- Sea salt and freshly cracked black pepper to taste
Add all to the bowl of a food processor fitted with the blade and process until smooth. You may need more water, or you may need less. It's going to depend on how watery your pumpkin puree is and how thick your tahini is. Mine was near the end of the jar, so it was pretty pasty and took a bit of work (and extra hot water) to combine.