Smoky Pumpkin Hummus

Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based (vegan), gluten-free recipe.

• 1 15-ounce can chickpeas (garbanzo beans), with liquid
• 2 garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons tahini (sesame seed paste)
• ¼ teaspoon ground black pepper
• 1 tablespoon extra virgin olive oil
• 3/4 cup pumkin, canned or cooked and pureed
• 1 teaspoon cumin seeds
• ½ teaspoon smoked paprika

Garnish (optional):

• Additional extra virgin olive oil
• Additional smoked paprika
• 1 tablespoon pumpkin seeds

Instructions

1. Drain the chickpeas, reserving the liquid. Put the chickpeas into a blender or food processor.
2. Add the garlic, lemon juice, tahini, black pepper, olive oil, pumpkin, cumin seeds, and smoked paprika.
3. Blend, gradually adding enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
4. Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds.
5. If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.

To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.