Pumpkin hummus

Date

10.16.17

CategoryFood

A canned staple easily transforms the classic dip.

This simple recipe from Oakland, California-based recipe developer Maren Ellingboe gets subtle heat from smoked paprika. “I also like to use tahini, a protein-rich yogurt-based condiment to give the dip a perfectly creamy texture,” she says. Try it as part of a mezze spread or add it to a homemade chicken sandwich, suggests Ellingboe.

Yields 2½ cups

Also in this series: Sweet Potato-Cashew Dip and Butternut Squash Dip.

Ingredients

1 15-ounce can chickpeas, drained and rinsed

1 15-ounce can pumpkin purée

¼ cup tahini

2 tablespoons olive oil, plus more for drizzling

3 tablespoons lemon juice

2 teaspoons smoked paprika, plus more for sprinkling

1 teaspoon kosher salt, plus more as needed

¼ cup toasted pepitas

Pita chips

1 bunch radishes, cut in half

½ cucumber, sliced

Directions

In a food processor, add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, paprika, and salt and blend until smooth. Add additional lemon juice and salt as desired.

Directions

Transfer hummus to a serving bowl and drizzle with olive oil. Sprinkle with pepitas and smoked paprika. Serve with pita chips, radishes, and sliced cucumber.

Avocado-parsley dip with sweet potato chips

Food