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Pumpkin Hummus

Take your hummus to the next level by adding some fresh pumpkin and making it a great fall dip!
Cook Time 5 minutes
Total Time 5 minutes
Author Eric Samuelson

Equipment

  • Food processor

Ingredients

  • 1 pound already cooked chickpeas
  • garlic powder
  • ½ lemon juiced
  • ¼ cup water
  • ⅓ cup tahini mixed well
  • ¼ cup extra virgin olive oil
  • 1 cup fresh pumpkin
  • ½ teaspoon nutmeg freshly grated
  • 1 teaspoon fresh tumeric for color optional
  • salt to taste

Instructions

  • Place a pound of cooked chickpeas and garlic into a food processor. Process until smooth. You may have to stop and scrap the sides of the bowl a few times.
  • Add the water and lemon juice. Process to combine about 20-30 seconds. Scrap sides of bowl.
  • Add the Tahini. Process to combine about 20-30 seconds. Scrap sides of bowl.
  • Add the fresh pumpkin and nutmeg. Process to combine about 20-30 seconds. Scrap sides of bowl. 
  • With the food processor running slowly drizzle in your olive oil. 
  • Add salt to taste. Pulse a few times to combine, and taste. If it needs more salt, add a little more and repeat.
  • To make it look more like the color of the inside of a pumpkin you can add turmeric. Add a little a a time until you get the color you want. I wouldn't do more than a 1 teaspoon or you might throw off the flavor. 
  • Serve inside of a small carved out pumpkin for fall cuteness!