Pumpkin Hummus

1. 1

   Place the dry chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight.

2. 2

   Or, bring the beans and water to a boil in a large pot over high heat.

3. 3

   Once boiling, turn off the heat, cover, and let stand 1 hour.

4. 4

   Drain and rinse before using.

5. 5

   If using canned chickpeas, just drain and rinse.

6. 6

   Place the soaked chickpeas into a large saucepan and cover with several inches of water.

7. 7

   Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the chickpeas are tender, 1 1/2 to 2 hours.

8. 8

   Once cooked, refrigerate the beans and liquid until cold.

9. 9

   If using canned chickpeas, simmer only 20 minutes.

10. 10

    Drain the chickpeas, reserving the cooking liquid.

11. 11

    Place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms.

12. 12

    Add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice.

13. 13

    Cover and puree again until smooth.

14. 14

    Use additional cooking liquid as needed to achieve a smooth consistency.

15. 15

    Season to taste with salt.

No additional tips available.