Like many vegans, I make hummus regularly. My plain old recipe is to just chuck a can of chickpeas, two tablespoons of tahini, a splash of lemon juice, and a couple of garlic cloves into the food processor, whirl them together, grab a bag of corn chips or some tortillas, and eat. Quick, simple, and I almost always have all the ingredients on hand. If I want some variation, I’ll throw in carrots and ginger before I whirl, or maybe a fist full of raw spinach.
Pumpkin hummus is a whole different breed, since it’s sweet, rather than savory.
Ingredients
- 1 15oz can chickpeas
- 2 Tablespoons tahini
- 1/3 cup maple syrup
- 1 15oz can pumpkin puree (not pie filling)
- 1/2 teaspoon pumpkin pie spice
Instructions
- Drain and rinse the chickpeas.
- Pour chickpeas, tahini, and maple syrup into a food processor, and whirl on high until smooth.
- Add the pumpkin and pumpkin pie spice, and whirl again until blended. Taste and adjust for spice and sweetness, according to your taste.
Tips
- Chickpeas have a very strong flavor, which comes through all the spices and pumpkin in this recipe. If you’d like your hummus to be more pumpkin-flavored, try using white beans, like navy or cannellini beans, instead.
- Don’t omit the tahini! Legumes and seeds served together create a complete protein. If you don’t love the flavor of tahini, try replacing it with almond butter.
- For a pretty presentation, sprinkle a little cinnamon or pumpkin pie spice on top, and add a handful of pumpkin seeds or slivered almonds.
- Serve with pita wedges, or corn chips.
