Pumpkin Hummus
There’s more to do with canned pumpkin than bake a pie. Enter The Tahini Goddess’s recipe for pumpkin hummus, a vegan party dip that’s equal parts savory, seasonal and satisfying.
Ingredients
- 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
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