Pumpkin Garlic Hummus
Pumpkin purée and garlic-infused olive oil add an autumnal twist to classic hummus. Pairs beautifully with homemade Rosemary Flatbread Crackers.
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Servings: 6 -8 servings
Ingredients
- 1/4 cup olive oil
- 4-6 cloves garlic chopped
- 1/2 teaspoon red pepper flakes optional
- 1 1/2 cups cooked chickpeas 15 oz can
- 2/3 cup pumpkin purée not pumpkin pie filling
- 2 tablespoons tahini
- juice of 1 lemon about 1 tablespoon
- 1 teaspoon salt or to taste
- ground black pepper to taste
Optional Toppings
- fresh pomegranate seeds
- roasted pumpkin seeds
- extra virgin olive oil
- smoked paprika
Instructions
- In a skillet over medium heat, sauté garlic in olive oil. Add the red pepper flakes if you like spicy hummus. Cook until the garlic is tender and fragrant, but don't let it brown or crisp up. Remove from heat and set aside to cool for a few minutes while you measure the other ingredients.
- To the bowl of a food processor, add chickpeas, pumpkin purée, tahini, lemon juice, and salt. Add in the garlic and olive oil. Process until as smooth as possible, scraping down the sides of the bowl with a spatula as needed to incorporate all ingredients.
- Taste and adjust salt and pepper to preference. Add more lemon juice if needed to brighten up the flavors.
- I love to serve this with an extra drizzle of olive oil and a pinch of smoked paprika sprinkled on top. You can also top it with fresh pomegranate seeds for a bit of sweetness, and pumpkin seeds for a slight crunch.
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