Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that's perfect for fall entertaining. Serve it in a wide bowl so there's plenty of room for the generous toppings.
1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
1 can (15 oz.) unsweetened pumpkin purée
2 garlic cloves, chopped
1/4 cup tahini (sesame paste)
2 tablespoons adobo sauce (from chipotle chiles canned in adobo)
About 1/4 cup lemon juice
2 tablespoons olive oil
2 teaspoons kosher salt
Hot chili oil
1/2 cup hulled roasted pumpkin seeds (pepitas)
1/4 cup crumbled feta cheese
Lavash or pita bread, cut into triangles and toasted*
Persian cucumbers, quartered lengthwise
How to Make It
In a food processor, whirl chickpeas, pumpkin, garlic, tahini, adobo sauce, 1/4 cup lemon juice, the olive oil, and salt until smooth, scraping down bowl as needed. Add more lemon juice and salt to taste.
Transfer hummus to a wide, shallow bowl. Drizzle with chili oil, then sprinkle with pumpkin seeds and feta cheese. Serve with lavash and cucumbers.
*Put triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake in a 350° oven until light golden, about 10 minutes.
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