Creamy Pumpkin Hummus
A fall twist for the classic hummus is happening here with the addition of pumpkin purée for an appetizer that’ll please a crowd. The sweet nutty notes of pumpkin complement chickpeas and tahini—and it takes 5 minutes with a few pantry staples.
Serves 6-8
INGREDIENTS
One 14-ounce can of chickpeas, drained
One 14-ounce can of pure pumpkin puree
3 tablespoons tahini paste
2 teaspoons Birds the Word spice blend (see note)
½ teaspoon chili powder or Aleppo pepper
¼ teaspoon smoked paprika
1 tablespoon extra-virgin olive oil, plus more for finishing
1 lemon, juiced
Kosher salt and freshly ground black pepper
Pumpkin seeds,for garnish (optional)
Feelin’ Snacky topping sprinkle, for finishing (see note)
Flaky sea salt, for finishing
METHOD
To the bowl of a food processor, add chickpeas, pumpkin puree, tahini, Birds the Word spice blend, chili powder, smoked paprika, olive oil and lemon juice and blend until smooth. Season with kosher sand and black pepper to taste.
Transfer to a serving bowl, drizzle with a glug of extra-virgin olive oil, garnish with pumpkin seeds, Feelin’ Snacky topping sprinkle, finish with flaky sea salt and serve with crackers, crudité or toasted pita.
Note: No Birds the Word spice blend? Swap in 1½ teaspoons five spice powder. No Feelin’ Snacky topping sprinkle? Finish with furikake or za’atar. To order my Burlap and Barrel spice blends tap here!
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