Ingredients:

  • 1 (15-ounce/425g) can chickpeas, drained and rinsed
  • 1 cup (240ml) pumpkin puree
  • 1/4 cup (60ml) tahini
  • 1/4 cup (60ml) lemon juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil, plus extra for drizzling
  • 2 cloves garlic, minced
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 2 tablespoons water
  • Pumpkin seeds (optional)
  • Chopped parsley (optional)

Instructions:

  1. In the food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, olive oil, garlic, pumpkin pie spice, salt, and cumin.
  2. Process until the mixture is smooth and creamy. Scrape down the sides of the bowl as needed.
  3. If the hummus is too thick, add water, one tablespoon at a time, until desired consistency is reached.
  4. Taste and adjust seasonings, adding more salt, lemon juice, or spices to your liking.
  5. Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with pumpkin seeds and chopped parsley (if using).