Pumpkin Red Pepper Hummus Food Processor
Creamy hummus blending canned chickpeas, roasted red peppers, and pumpkin puree with tahini, cumin, and lemon juice. Made in a food processor with olive oil and cold water adjusted for desired consistency. Gluten-free and vegan.
Ingredients
- 15 ounce chickpeas, canned, rinsed well
- 4 tablespoon tahini
- 1 teaspoon cumin, powder
- ⅛ teaspoon paprika
- ⅛ cup red pepper, roasted, jarred
- ½ cup pumpkin, canned
- ¼ teaspoon sea saltkosher salt0.75:1Full guide →
- 2 tablespoon lemon juicelime juice1:1Full guide →
- 1 tablespoon olive oilneutral oil1:1Full guide →
- 2 tablespoon water, cold, or more as needed(optional)
Instructions
- 1
Rinse and drain canned chickpeas well, discarding liquid
- 2
Add chickpeas, tahini, cumin, paprika, roasted red pepper, pumpkin, sea salt, lemon juice, and olive oil to food processor
- 3
Blend until smooth, adding cold water gradually to reach desired consistency
Tips
Adjust water incrementally to reach preferred thickness, from dip to spread consistency
For deeper flavor, use freshly roasted red peppers instead of jarred
Good to Know
Refrigerate in airtight container up to 5 days. Freeze up to 3 months.
Make up to 2 days ahead. Stir in additional water if separated before serving.
Serve with pita chips, raw vegetables, or flatbread.
Common Mistakes
Do not skip rinsing chickpeas to avoid bitter taste and excessive foam