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

Instructions

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.