Ingredients

The following ingredients have 3 Servings
  • 15 ounce can chickpeas
  • ½ cup cold water, divided
  • 15 ounce can pumpkin puree (NOT pumpkin pie mix)
  • ½ cup tahini
  • Juice from 2 lemons
  • 2 cloves garlic (very finely minced)
  • 1 teaspoon EACH: sea salt and cumin
  • 1 teaspoon cayenne (optional)
  • ¼ cup roasted pumpkin seeds
  • 1 tablespoon soy sauce (gluten-free, if needed)

Instruction

  • Empty the entire can of chickpeas (with liquid) into a small pot and bring it to a boil over high heat. Lower the heat, cover the pot, and simmer for 15 minutes. Drain and set the chickpeas aside to cool.
  • Add the chickpeas, ¼ cup of cold water, and all the remaining ingredients to your food processor and blend on high until mostly smooth.
  • Continue to blend the hummus adding 1 tablespoon of cold water at a time until the hummus is creamy and smooth. You may not need all the remaining cold water.