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1 15-ounce can chickpeas, rinsed and drained
3/4 cup pumpkin purée, fresh or canned
2 tablespoons olive oil
2 tablespoons tahini
2 tablespoons maple syrup
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Roasted pumpkin seeds for garnish
Crackers, pita chips or graham crackers for serving
Using a food processor or blender combine first 8 ingredients and blend until smooth, scraping down sides with a spatula as needed.
Transfer hummus to a small serving bowl and garnish with roasted pumpkin seeds.
To prepare fresh pumpkin purée:
Use 1 small pie or sugar pumpkin.
Quarter the pumpkin and remove seeds and pulp.
Place in a baking dish, skin side up, with 1/2 cup of water.
Cover with aluminum foil and bake in a 350-degree oven for about 45 minutes to an hour, or until a fork passes through smoothly.
Scoop flesh from the skin of the pumpkin and purée in a food processor until smooth, adding a few tablespoons of water if needed.
Leftover pumpkin purée can be frozen up to 12 months for later use.
“Using fresh pumpkin really elevates this recipe and will truly impress your guests. Use the leftover pumpkin purée next month for a Thanksgiving pie.” – Chef Rose
