Amid the pies, cookies, muffins and lattes that have unfairly typecast pumpkin as being exclusively sweet, I’m flipping the script and respecting the savory side of this autumn favorite. This tasty twist on hummus is a simple appetizer that you can put together last minute for your Thanksgiving pre-feast. It’s satisfying, but low-fat, good for you and vegan.
All you need to make it is a can of garbanzo beans, a little pumpkin puree, some tahini and your preference of savory spices, and I’ll give you a few flavor ideas that will work splendidly.
As with any hummus, you need to have a food processor or blender to be successful. For tips and tricks to make your hummus super smooth, you may want to check out my recipe for easy hummus at home. If you’re in a hurry, don’t worry; I’ll also walk you through it in a slideshow below. This is easy stuff.
Ingredients
1 can garbanzo beans (chickpeas), preferably low sodium
2 cloves garlic, minced (optional but recommended)
1/2 cup pure pumpkin puree (not pie filling)
2 Tbsp. tahini (sesame paste)
1/2 tsp. savory spice* (pick a favorite or use one of my suggestions below)
Extra virgin olive oil (2 or 3 Tbsp., depending on taste)
Kosher salt and freshly ground black pepper
*Notes
I used garam masala for this batch of hummus, but you might try chai spice, chipotle or ancho chile, cayenne, chili powder, cumin or smoked paprika. Make it your own!
Instructions
Follow along with my pictures, or skip ahead for the written instructions and downloadable PDF for your recipe files!
Simmer the garbanzo beans until the liquid is boiling steadily at the edges. This softens the beans for more smooth hummus. 
Drain the garbanzos but do not discard the liquid, which is called aquafaba. You’ll use some of it for blending the hummus. 
Pulse the garbanzo beans until they have a coarse, meal-like texture. Then add the fresh garlic and a few tablespoons of the aquafaba. 
Add the pumpkin puree, tahini and spices, and then pulse and blend to evenly combine. 
Drizzle the olive oil into the hummus while the processor is running. 
Don’t fret if the hummus feels a little soft, as it will firm up as it chills in the fridge. 
Hummus is a satisfying snack that curbs your hunger until the big meal is ready. Isn’t it great that it’s also good for you? 🙂
- Pour the garbanzo beans and their liquid into a small saucepan over medium heat for about 8 minutes, or long enough to see moderate bubbling as it boils lightly.
- Drain the beans through a mesh strainer, but do not discard the liquid; you’ll need some of it for blending the hummus.
- Transfer the beans to the food processor bowl and pulse a few times until it has appearance of a coarse meal. Add the garlic, a pinch of salt and two tablespoons of the reserved liquid and pulse a few more times.
- Add pumpkin, tahini, spices, and several twists of freshly ground black pepper. Pulse until combined, and then run the processor constantly while streaming in additional bean liquid, a tablespoon at a time, until the mixture reaches your preferred consistency. This will only take a minute or so. Stop and scrape down sides as needed. Taste hummus and adjust seasonings to taste.
- To finish the hummus, run the processor constantly and slowly stream in olive oil. This adds a touch of healthy monounsaturated fats, as well as a silky creamy texture.
Transfer hummus to a covered bowl and refrigerate until ready to serve. Drizzle hummus with olive oil and sprinkle with additional spice or chopped pepitas, or both, for a pretty presentation. Serve chilled or room temperate with pita chips, crackers, vegetables or my soft pita breads.
Comfort du Jour 
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