Pumpkin Chickpea Dip

Light orange dip in a shallow bowl topped with oil, spices, and chickpeas.

A delicious way to use up some autumn pumpkin, this pumpkin chickpea dip or hummus variation is light, savoury, and a little bit spicy.

Course Appetizer, Autumn, Dips and Sauces, Side Dish, Sides, Snacks, Winter

Cuisine American, Lebanese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings people

Calories 139kcal

Author Alexandra Daum

Ingredients

300 grams (1 ½ cups) cooked or canned chickpeas drained and rinsed (a 14 oz. can)
1 clove garlic
150 grams (1 cup) roasted pumpkin or pumpin puree
50 grams (¼ cup) tahini
Juice of a lemon about 3 tablespoons
½ teaspoon sea salt to taste
¼ teaspoon cumin
¼ teaspoon cinnamon
Olive oil to serve

Metric - Cups

Instructions

Add all of the ingredients to a food processor (or mixing bowl, if using an immersion blender). Mix until very smooth, then mix for 30 seconds more just in case.
300 grams (1 ½ cups) cooked or canned chickpeas, 1 clove garlic, 150 grams (1 cup) roasted pumpkin, 50 grams (¼ cup) tahini, Juice of a lemon, ½ teaspoon sea salt, ¼ teaspoon cumin, ¼ teaspoon cinnamon
Taste the dip and adjust the seasoning as needed. Transfer to a bowl and top with olive oil and any spices you'd like. This is best served at room temperature.
Olive oil to serve
Store in a sealed container in the refrigerator for up to five days. It can be served cold or left at room temperature for half an hour before serving.

Notes

If cooking your own chickpeas, soak them with baking soda overnight and cook with a pinch of baking soda in the water for very soft chickpeas that will blend up nicely.

This makes quite a lot. You can reduce the recipe tapping or hovering over the yield number to pull up a slider, which will automatically adjust the amounts for you.

Nutrition