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Smoky Pumpkin Hummus





Total Time
25 mins

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.

 

This recipe, and others like it, originally appeared in “The Fall Recipes We Guarantee You’ll Be Making on Repeat This Season.”

su-Smoky Pumpkin Hummus




E. Spencer Toy

 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories136
% Daily Value *
Total Fat 9.3g12%

Saturated Fat 1.5g8%
Cholesterol 0.5mg1%
Sodium 943mg41%
Total Carbohydrate 11g4%

Dietary Fiber 3.2g12%
Protein 4.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.