Pumpkin-and-Chickpea Hummus with Jalapeno Oil

Name: Pumpkin-and-Chickpea Hummus with Jalapeno Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup grapeseed or canola oil; 2 tablespoons minced cilantro; 1 tablespoon minced seeded jalapeno; Salt; 1/4 cup pumpkin seeds; 2 teaspoons grapeseed or canola oil; 1 tablespoon sugar; Pinch of cayenne; Salt; One 15-ounce can chickpeas, rinsed and drained; 1 cup pumpkin puree; 1/4 cup tahini; 3 tablespoons fresh lemon juice; 3 tablespoons water; 2 small garlic cloves, finely chopped; 1/2 teaspoon ground cumin; Salt

Servings: persons

1/4 cup grapeseed or canola oil
2 tablespoons minced cilantro
1 tablespoon minced seeded jalapeno
Salt
1/4 cup pumpkin seeds
2 teaspoons grapeseed or canola oil
1 tablespoon sugar
Pinch of cayenne
Salt
One 15-ounce can chickpeas, rinsed and drained
1 cup pumpkin puree
1/4 cup tahini
3 tablespoons fresh lemon juice
3 tablespoons water
2 small garlic cloves, finely chopped
1/2 teaspoon ground cumin
Salt

1
Make the Jalapeno Oil In a small saucepan, heat the oil over moderate heat until hot but not shimmering, about 3 minutes.
2
Transfer to a small bowl and stir in the cilantro and jalapeno.
3
Let cool completely, then season with salt.
4
Meanwhile, Make the Pumpkin Seeds In a small skillet, toast the seeds in the oil over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes.
5
Add the sugar, cayenne and a generous pinch of salt and cook, tossing, until the sugar melts and the seeds are browned, about 2 minutes longer.
6
Transfer to a plate to cool completely, then break into small pieces.
7
Make the Hummus In a food processor, combine all of the ingredients except the salt and puree until smooth, then season generously with salt.
8
Scrape the hummus into a serving bowl.
9
Drizzle some of the jalapeno oil on top, garnish with the candied pumpkin seeds and serve.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup grapeseed or canola oil, 2 tablespoons minced cilantro, 1 tablespoon minced seeded jalapeno, Salt, and more.

Yes, Pumpkin-and-Chickpea Hummus with Jalapeno Oil falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!