Pumpkin Hummus

Total Time: 2 hrs 15 mins Preparation Time: 15 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 1 3/4 cups dry chickpeas or 2 (16 ounce) cans chickpeas
• 1 (15 ounce) can pumpkin puree
• 5 fluid ounces lemon juice (1/2 cup plus 2 tbsp)
• 1/3 cup extra virgin olive oil (best quality you can afford)
• 1/2 cup tahini paste
• 3 garlic cloves, minced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• salt, to taste

Recipe

• 1 place the dry chickpeas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. or, bring the beans and water to a boil in a large pot over high heat. once boiling, turn off the heat, cover, and let stand 1 hour. drain and rinse before using. if using canned chickpeas, just drain and rinse.
• 2 place the soaked chickpeas into a large saucepan and cover with several inches of water. 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. once cooked, refrigerate the beans and liquid until cold. if using canned chickpeas, simmer only 20 minutes.
• 3 drain the chickpeas, reserving the cooking liquid. place the beans and 1/2 cup of the reserved cooking liquid into a blender, and puree until a smooth paste forms. add the pumpkin puree, lemon juice, olive oil, tahini, garlic, cinnamon, nutmeg, and allspice. cover and puree again until smooth. use additional cooking liquid as needed to achieve a smooth consistency. season to taste with salt.