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Five-Spice Pumpkin Hummus
A creamy homemade autumn hummus made from scratch. Pumpkin puree and Chinese five-spice powder gives this hummus a sweet, savory, and spicy flavor.
servings: 6
total time: 1 hour 20 minutes
recipe by: Frankie
Ingredients
- 1 cup dried chickpeas (garbanzo beans), rinsed
- 1/2 tsp baking soda
- 1 cup pure pumpkin puree
- 2 TBSP fresh lemon juice
- 1/2 tsp Chinese five-spice powder
- salt & freshly ground black pepper
- 1 ice cube
- 1 TBSP olive oil
- breads, crackers, or raw vegetables for serving
Directions
- Stir together the chickpeas, baking soda, and about 6 cups of water in a large saucepan over medium-high heat and bring to a boil.
- Place a lid on the pan and reduce the heat to medium-low then simmer the chickpeas over medium-low until the chickpeas are very tender, about 1 hour.
- Drain the chickpeas and place into a food processor along with the pumpkin puree, lemon juice, five-spice powder, 3/4 tsp salt, 1/4 tsp black pepper, and the ice cube then blend until smooth.
- Transfer the hummus to a serving bowl then stir in the olive oil.
- Taste the hummus and season with additional salt & pepper if needed.
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