The dip has the familiar tahini and garlic taste of traditional hummus, but lacks the slight density of the usual chickpeas. It’s light, flavorful and delicious. It makes a fairly large batch, but will store well for a few days in the fridge, if it lasts that long.
Print this recipe: Pumpkin Hummus
makes about 2 cups
2 tablespoons tahini
2 tablespoons lemon or lime juice
1 tsp ground cumin
3/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (15-ounce) can pumpkin puree (NOT pie filling)
1 garlic clove, smashed
In a food processor, combine all ingredients and puree until very smooth. Add a bit of extra lemon juice or olive oil if the mixture is too thick to blend thoroughly.