A canned staple easily transforms the classic dip.
This simple recipe from Oakland, California-based recipe developer Maren Ellingboe gets subtle heat from smoked paprika. “I also like to use tahini, a protein-rich yogurt-based condiment to give the dip a perfectly creamy texture,” she says. Try it as part of a mezze spread or add it to a homemade chicken sandwich, suggests Ellingboe.
Yields 2½ cups
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée
- ¼ cup tahini
- 2 tablespoons olive oil, plus more for drizzling
- 3 tablespoons lemon juice
- 2 teaspoons smoked paprika, plus more for sprinkling
- 1 teaspoon kosher salt, plus more as needed
- ¼ cup toasted pepitas
- Pita chips
- 1 bunch radishes, cut in half
- ½ cucumber, sliced
In a food processor, add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, paprika, and salt and blend until smooth. Add additional lemon juice and salt as desired.
- Transfer hummus to a serving bowl and drizzle with olive oil. Sprinkle with pepitas and smoked paprika. Serve with pita chips, radishes, and sliced cucumber.