Pumpkin Hummus

1 Review

Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple. Slideshow: Party Dip Recipes 

By
Justin Chapple
Justin Chapple
Justin Chapple
Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.
Food & Wine's Editorial Guidelines
Updated on November 1, 2015
Pumpkin Hummus
Photo: © Christina Holmes
Active Time:
15 mins
Total Time:
15 mins
Yield:
3 cups
Cook Mode (Keep screen awake)

Ingredients

  • Two 15-ounce cans of chickpeas, drained and rinsed 

  • 1 cup pumpkin puree

  • 1/4 cup fresh lemon juice

  • 2 small garlic cloves

  • 1/4 teaspoon cayenne

  • Kosher salt

  • Pepper

  • Pita chips or crudités, for serving

Directions

  1. In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.

Make Ahead

The pumpkin hummus can be refrigerated for up to 3 days.

Originally appeared: November 2015

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