Sweet OR Savory Pumpkin Hummus
Submitted By: Taz
Ingredients:
Sweet (AKA Dessert Hummus):
1 16oz Can Chickpeas - drained and rinsed
½ Cup Chickpea Flour
1 Cup Pumpkin Purée (Unsweetened)
½ inch piece Fresh Ginger - grated
½ Cup Tahini
1 tsp Vanilla Extract
2 Tbs Honey OR Maple Syrup
½ Cup Olive Oil + as needed
1 ½ tsp Pumkin Pie Spice - amount to taste
1 tsp Kosher Salt + to taste
Toasted Pumpkin and Sesame Seeds
Savory:
1 16oz Can Chickpeas - drained and rinsed
½ Cup Chickpea Flour
1 Cup Pumpkin Purée (Unsweetened)
2-3 cloves Fresh Garlic
½ Cup Tahini
Juice of 1 Lemon
½ Cup Olive Oil + as needed
1 tsp Cumin Powder - amount to taste
1 tsp Kosher Salt + to taste
Toasted Pumpkin and Sesame Seeds
Preparation (Both Variations):
- Bring 2 Cups water to a simmer in a small pan over medium heat - Whisk in the chickpea flour and allow to cook (stirring constantly) for 2 minutes until thick and all of the water has been absorbed - Remove from heat and add the drained and rinsed chickpeas - Thoroughly combine - Allow to cool to room temperature (or at least 10 minutes)
- Transfer the chickpea mixture and all remaining ingredients (minus olive oil) for your chosen variety to the work bowl of a food processor and purée for 2-3 minutes until smooth
- With the machine running, slowly drizzle in the olive oil through the chute - Continue to purée until mixture emulsifies (add additional olive oil as necessary to achieve consistency you desire)
- Adjust seasoning with additional salt, cumin (pumpkin pie spice), tahini, and lemon juice (honey/maple syrup) as needed
- Transfer to a serving dish, garnish with a drizzle of olive oil and a sprinkle of toasted pumpkin and sesame seeds - Serve at room temperature with warm pita bread, veggies, crackers, chips, or your favorite dippers (for the ‘sweet’ variety, I suggest apple slices and/or graham crackers/sticks)
Can be stored refrigerated in an airtight container for up to 1 week
