furthermorefrom-Equinoxarrowblackblack-2arrowindicator-arrowsearch-iconfacebook-icontwitter-iconpinterest-iconinstagram-iconemailclose-iconquote-iconfurthermore-logofromEquinoxfrom-Equinox-1micplay

Pumpkin hummus

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

Also in this series: Sweet Potato-Cashew Dip and Butternut Squash Dip.

Ingredients

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

Directions

1.

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.


Directions

1.
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.