– 1 (15-ounce) can chickpeas and their liquid (undrained) – 1 (15-ounce) can pure pumpkin puree – 2 medium garlic cloves, minced½ teaspoon cumin – ½ teaspoon smoked paprika – ½ teaspoon red pepper flakes or Aleppo pepper, plus more for garnish – Kosher salt – Black pepper – 3 tablespoons tahini – Juice of 1 lemon – Extra virgin olive oil – Roasted pumpkin seeds or toasted pepitas, for garnish (optional) – Pita chips, crackers, or crudité, for serving
1
Blend chickpeas, pumpkin puree, garlic, tahini, and lemon juice in a blade-equipped food processor. Use ½ teaspoon each of cumin, smoked paprika, red pepper flakes, Aleppo pepper, kosher salt, and black pepper to season.
2
Blend with the food processor top closed. The mixture starts thick. Pour in some of the saved chickpea juice while the food processor is running. Blend until smooth and creamy, adding liquid as required.
3
Adjust seasoning to taste and linking. To combine any additional spice, pulse a few times.
4
Spread pumpkin hummus in a bowl with a spoon. Apply olive oil, then sprinkle pepitas or roasted pumpkin seeds and red pepper flakes or Aleppo pepper. Use your preferred pita chips or crackers.
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