This easy to make hummus features the delicious flavor of fall with the addition of cinnamon and pumpkin puree, the latter of which adds both a vibrant color and creamy texture Serve with pita bread, whole grain crackers, and / or your favorite vegetables for dipping.
2 15-ounce cans chickpeas, drained and rinsed (reserve the liquid from one can)
1 cup pure pumpkin puree
1/3 cup tahini
1 clove garlic, chopped fine
1 Tbsp. cold-pressed olive oil
2 Tbsp. lemon juice (about half of a large lemon’s worth)
1 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
Sea salt to taste
Place all the ingredients, except reserved chickpea liquid a high speed blender or food processor. Begin running blending while slowly pouring in chickpea liquid until the desired consistency is reached. Blend until smooth.
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