Pumpkin Hummus
On Thanksgiving, it’s nice to have some nibbles before dinner, but I like to keep them light so everyone is really hungry for the main event. Pumpkin hummus is festive, colorful, and full of flavors of the season. Serve with seasonal raw veggies like carrots, radicchio, radishes, and fennel, along with tortilla or pita chips.
Make this hummus a few days in advance and keep in an airtight container so you have one less thing to think about on the big day. If you’re a guest this Thanksgiving, offer to be in charge of hors d’oeuvres. This is the perfect recipe to bring along with a tray of beautiful fresh veggies. (Just be sure to be on time if you’re bringing starters…I have a few friends that I wouldn’t put in charge of appetizers for this very reason! They’d show up with shrimp cocktail when it’s time to sit down for dinner haha!)
Pumpkin Hummus
Prep time: 15 min
Total time: 15 min
Yield: 2-3 cups
Ingredients
- Two 15-ounce cans chickpeas, drained, liquid reserved
- 1 15-ounce can pumpkin puree
- 1/4 cup tahini
- 1-inch piece fresh ginger, chopped
- 1 clove garlic
- Juice of 1 lemon
- 1 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil, plus more for serving
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- Fresh pomegranate seeds and cilantro leaves, for garnish
Directions
- Put the chickpeas, pumpkin, tahini, ginger, garlic, lemon juice, and cumin into a food processor and pulse until smooth. With the motor running, slowly pour in the oil in a steady stream. Add the salt and puree until very smooth. If the mixture is too thick, add some of the reserved chickpea liquid, 2 tablespoons at a time, until the desired consistency is reached.
- Transfer the hummus to a serving bowl and drizzle some olive oil over the top. Garnish with pomegranate seeds and cilantro, and serve with vegetables and chips for dipping.
