Whether you process your own fresh pumpkin, or use a canned puree, pumpkin is a fantastic ingredient for all types of fall baking and cooking. It’s rich in beta carotene (which the body converts to Vitamin A) and is a good source of fiber, potassium, and Vitamin C. This recipe was shared with us by Kimberton Whole Foods customer, MaryAnn Neblock.
What You’ll Need
- 1 tbsp extra virgin olive oil
- 3 garlic cloves
- 1 cup pumpkin puree
- 1 15 oz. can chickpeas, drained & rinsed
- 1/3 cup tahini
- 2-3 tbsp lemon juice
- 3/4-1 tsp kosher salt
- 1 tsp ground cumin
- cayenne pepper, to taste
- 1/2 tsp coriander
- 1/4 cup toasted pumpkin seeds (tamari-coated is best!)
- Pinch of paprika and a handful of pumpkin seeds, for garnish
Heat a small pan over medium heat, and simmer the peeled cloves in the olive oil. Cool and add to a food processor.
Add: pumpkin, chickpeas, tahini, lemon juice, salt, cumin, cayenne, and coriander. Pulse the processor, then puree till desired consistency, scraping down the sides.
Add a little water or oil, if too dry. Fold the pumpkin seeds into the hummus.
To serve: sprinkle top with paprika and extra pumpkin seeds and serve with naan, chips, crackers, or veggies.