This Pumpkin Hummus is perfectly creamy, filled with fall spices, and doesn’t require any chickpea peeling or boiling! It comes together quickly & easily in minutes, and it contains a secret ingredient: Tessemae’s Lemon Pepper Pantry Dressing! It adds a touch of tangy lemony flavor to balance the sweetness of the pumpkin and warm spices. We love serving it with a sprinkle of toasted pumpkin seeds and fresh sage!

Serves: 6-8

Prep time: 15 minutes

WHAT YOU NEED

1 (15.5 ounce) can chickpeas, drained and rinsed
¾ cup canned pumpkin
¼ cup tahini
¼ cup Tessemae’s Lemon Pepper Dressing
¼ cup extra virgin olive oil
1 clove garlic
2 tsp. pure maple syrup
¾ tsp. salt
freshly ground black pepper
½ tsp. cinnamon
⅛ tsp. ground nutmeg
2-3 tbsp. ice water
toasted pumpkin seeds and fresh sage leaves, for garnish
pita chips, crackers, and/or carrot sticks for dipping
 

WHAT YOU DO

1. To a food processor, add the chickpeas, pumpkin, tahini, Tessemae’s Lemon Pepper Dressing, olive oil, garlic, maple syrup, salt, a few turns of freshly ground black pepper, cinnamon, and nutmeg.
2. Process until smooth, about 30 seconds.
3. With the motor running, stream in the ice water until the hummus gets even creamier, and process for another minute or two, scraping down the sides as needed.
4. Season to taste with additional salt and pepper, if desired.
5. Transfer hummus to a bowl and garnish with toasted pumpkin seeds and sage leaves.
6. Serve with pita chips, carrots, and/or crackers of your choice.