Since you saw your first orange leaf of the season, you’ve been baking allllll the pumpkin desserts. While we love a pumpkin angel food cake as much as the next girl, there are a *ton* of savory ways to use canned pumpkin that should be on your radar too. Case in point: pumpkin hummus.
The brainchild of The Tahini Goddess Sally Schimko, this party dip recipe is seasonal, satisfying and oh so flavorful, despite only needing six ingredients to come together. (She recommends using her millstone-ground silan tahini, which is slightly sweetened with Medjool date syrup, but you can use whatever type you have on hand.) You’ll need to use the stove briefly to prepare it, but it’ll be worth it to get rid of the chickpeas’ pesky outer skins. Keep the hummus vegan by finishing it with sautéed mushrooms, wilted spinach, pepitas and sriracha, or make it a meal with pita chips and a mound of seasoned beef or ground chorizo.
Servings: 12 to 14 servings
Two 15-ounce cans chickpeas
4 garlic cloves
¼ tablespoon extra-virgin olive oil
6 tablespoons tahini
4 to 6 tablespoons fresh lemon juice (1 to 2 lemons)
½ cup pumpkin purée
Pumpkin spice, cumin, salt and white pepper, to taste
1. Place chickpeas and one garlic clove in a medium pot over high heat and cover with an inch of water. Bring it to a boil, then reduce the heat to medium-low and simmer the chickpeas undisturbed until they start falling apart, about 20 minutes.
2. Reserve one cup of cooking liquid, then drain the chickpeas and transfer them to a food processor. Add the remaining garlic, olive oil, tahini, lemon juice, pumpkin purée and two tablespoons of reserved cooking liquid to the food processor. Process for about 5 minutes.
3. If the hummus appears dry or very thick, add more lemon juice, water and/or olive oil to taste to adjust the consistency. Process again until creamy and smooth. Finish the hummus with desired spices and toppings. Serve immediately.