Creamy Pumpkin Hummus Dip
1 15-ounce can chickpeas, drained & rinsed
1 15-ounce can pumpkin purée
2 cloves garlic, minced or grated
1/2 lemon, juiced
1/3 cup tahini
1 tablespoon pure maple syrup
1 teaspoon kosher salt
1 teaspoon ground cumin
3/4 teaspoon ground cinnamon
pinch cayenne pepper
1/4 cup oil
1/4 cup ice water
For serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
Prepare the hummus: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper. Turn the processor on. With the food processor running, slowly stream in the oil, then allow the processor to run for a good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point! With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
Serve the pumpkin hummus in a bowl topped with an extra drizzle of oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
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