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.

Maren Ellingboe King
This Story Originally Appeared On sunset.com

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Credit: E. Spencer Toy

Recipe Summary test

total:
25 mins
Yield:
Makes 4 cups (12 servings) (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

136 calories; calories from fat 61%; protein 4.7g; fat 9.3g; saturated fat 1.5g; carbohydrates 11g; fiber 3.2g; sodium 943mg; cholesterol 0.5mg.
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