su-Smoky Pumpkin Hummus

E. Spencer Toy

Total Time 25 mins
AuthorMaren Ellingboe King

Though pumpkin-flavored dishes are usually sweet, this recipe combines pumpkin purée and chickpeas for a smoky, savory hummus that’s perfect for fall entertaining. Serve it in a wide bowl so there’s plenty of room for the generous toppings.

How to Make It

Step 1
1

In a food processor, whirl chickpeas, pumpkin, garlic, tahini, adobo sauce, 1/4 cup lemon juice, the olive oil, and salt until smooth, scraping down bowl as needed. Add more lemon juice and salt to taste.

Step 2
2

Transfer hummus to a wide, shallow bowl. Drizzle with chili oil, then sprinkle with pumpkin seeds and feta cheese. Serve with lavash and cucumbers.

*Put triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake in a 350° oven until light golden, about 10 minutes.

Ingredients

 1 can (15 oz.) chickpeas (garbanzos), drained and rinsed
 1 can (15 oz.) unsweetened pumpkin purée
 2 garlic cloves, chopped
 1/4 cup tahini (sesame paste)
 2 tablespoons adobo sauce (from chipotle chiles canned in adobo)
  About 1/4 cup lemon juice
 2 tablespoons olive oil
 2 teaspoons kosher salt
  Hot chili oil
 1/2 cup hulled roasted pumpkin seeds (pepitas)
 1/4 cup crumbled feta cheese
  Lavash or pita bread, cut into triangles and toasted*
  Persian cucumbers, quartered lengthwise

Directions

Step 1
1

In a food processor, whirl chickpeas, pumpkin, garlic, tahini, adobo sauce, 1/4 cup lemon juice, the olive oil, and salt until smooth, scraping down bowl as needed. Add more lemon juice and salt to taste.

Step 2
2

Transfer hummus to a wide, shallow bowl. Drizzle with chili oil, then sprinkle with pumpkin seeds and feta cheese. Serve with lavash and cucumbers.

*Put triangles on a baking sheet, brush lightly with olive oil, and sprinkle with salt. Bake in a 350° oven until light golden, about 10 minutes.

Smoky Pumpkin Hummus