Ingredients
Units
Scale
- 1 can chickpeas drained and rinsed. (also called Garbanzo beans)
- 2 tablespoons of lemon juice
- 3 cloves of garlic
- 1/2 teaspoon of sea salt or kosher salt
- 1/2 teaspoon of chili powder
- 1/2 teaspoon of cumin
- 2 tablespoons of tahini (can use less for a milder flavor)
- 1 cup of canned 100% pumpkin puree (not pumpkin pie mix)
- 3 tablespoons of extra virgin olive oil
Instructions
- Have all your ingredients out and ready to go.
- Open the can of pumpkin puree (never pumpkin pie mix)
- Open the can of chickpeas (also called Garbanzo Beans)
- This recipe calls for a food processor, and I used a mini food processor in my kitchen but works perfectly in a larger food processor.
- Do not dump it all in the food processor at once. You can but it takes longer to get that creamy texture.
- Start by adding into the bowl of a food processor the canned chickpeas, garlic cloves, and lemon juice, and get the chickpeas chopped up a bit.
- Once the chickpeas are no longer whole add in the remaining chickpeas, canned pumpkin puree, salt, chili powder, cumin, and tahini. Puree this mixture until smooth and creamy.
- Now is the time to add the olive oil. Drizzle in the olive oil a little at a time while the food processor is working.
- Make your hummus as smooth or as chunky as you like it, enjoy.
Notes
- You can eat it right away but is best chilled.
- The flavors taste even better the next day.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: Food Processer
- Cuisine: Middle Eastern
