Pumpkin Hummus

It might be soup season, but it's also pumpkin season. Pumpkin is fantastic in soups but I see no reason not to incorporate it into other dishes. In this case, hummus. This creamy dip is enjoyed year round in my kitchen, and I've worked with plenty of variations on the theme. Pumpkin seemed like a good choice to include with buttery soft chickpeas with a bit of spice. Served up with fresh vegetables and toasted pita crisps, this makes for a lovely lunch or dinner.

Pumpkin Hummus

Recipe by Lisa Turner
Cuisine: Middle Eastern
Published on October 27, 2015

Creamy chickpea and pumpkin hummus with a hint of spice — an attractive and delicious feature on your fall table

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Ingredients:

1 cup dried chickpeas (3 cups cooked or 2 14 oz cans)
juice from 1 lemon (3 tablespoons)
2 large cloves garlic, chopped
1 red chili, seeded and finely chopped
2 1/2 tablespoons tahini
1 teaspoon sea salt
1 tablespoon olive oil
2 cups unsweetened pumpkin purée
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon berbere (optional)
roasted pumpkin seeds for garnish (optional)

Instructions:

Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the chickpeas are tender — 1 to 1 1/2 hours. Drain and set aside.
In a food processor, pulse together the lemon juice, garlic, chili, tahini and salt. Add the cooked chickpeas and olive oil and pulse again until smooth. Add the pumpkin, cumin, paprika, cayenne and berbere is using. Process until well blended, adding more olive oil or a bit of water to achieve your desired consistency.
Garnish with roasted pumpkin seeds if desired and serve with chopped vegetables and toasted pita crisps.

Makes 3 cups