I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.
Ingredients
- lemon juice: 2 Tbsp
- tahini: 2 Tbsp
- garlic: 3 clove
- salt: 0.75 tsp
- garbanzo beans: 2 cans (15 ounce cans, drained)
- extra-virgin olive oil: 2 tsp
- pumpkin puree: 1 can (15 ounce can)
- ground cumin: 1 tsp
- cayenne pepper: 0.5 tsp
- pumpkin seed kernels: 0.25 cup (to taste, toasted)
- pinch paprika: 1 piece
Metric Conversion
Stages of cooking
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Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Add garbanzo beans and olive oil and pulse until smooth. Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours.
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Fold pumpkin seeds into hummus; garnish with paprika.
