Smoky Pumpkin Hummus
E. Spencer Toy
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.”
How to Make It
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.
Ingredients
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
Directions
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.
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