This hummus is a great appetizer that captures the spirit of autumn, and takes only a couple minutes to make.
I've never succeeded in making a good hummus before. Though hummus recipes seem simple at first glance, getting the balance of ingredients just right is harder than you might think. For this recipe, the only change I made was leaving out the fresh garlic. Though that's a key ingredient in most hummus recipes, it's also what usually ruins my recipe if I don't get it just right. Leaving it out worked really well, and this hummus turned out to be the best I've made. However, garlic is good for you and among devoted hummus eaters, leaving it out is sacrilegious. So, I've kept it as part of the ingredients list. With or without garlic, this recipe is a real winner that celebrates the season.
I topped this off with a sprinkle of paprika and sesame seeds, and paired it with some black pepper crackers. It's delicious!
Prep time: 10 minutes
Total time: 10 minutes
Yield: About 1.5 cups hummus
Spicy Pumpkin Hummus
- 1 can chickpeas, drained and rinsed well
- 1 garlic cloves, minced
- 1/4 cup fresh lemon juice
- 1/4 cup water
- 3 tablespoons tahini
- 1/2 cup pumpkin puree (you can use canned or make your own)
- 1 teaspoon cumin
- 3/4 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper, or to taste
- 1/3 cup extra virgin olive oil
- Place chickpeas, garlic, lemon juice, water and tahini in food processor. Pulse until smooth.
- Add pumpkin and seasonings. Pulse to combine.
- With the food processor running, drizzle in olive oil until blended.
- Taste and add more lemon juice or cayenne pepper if needed.