Pumpkin Hummus

Ingredients

• 1 cups dried chickpeas
• 0.5 tsp baking soda
• 2 cloves garlic
• 0.25 cups fresh lemon juice
• 0.5 cups tahini
• 0.75 cups ice water
• 1 cups canned pumpkin puree
• 1 tsp ground cumin
• 0.5 tsp smoked paprika
• 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• pumpkin seeds – toasted (for serving)
• flat-leaf parsley – chopped (for serving)

Instructions

1. Rinse the dried chickpeas and place in a large bowl; cover with 3 inches of cold water and soak 12–24 hours.
2. Drain, transfer to a pot, cover with fresh water by 2 inches, and bring to a boil; stir in the baking soda, reduce to a gentle simmer, and cook until the chickpeas are very tender and easily crushed between fingers, 45–60 minutes. Drain and cool 10 minutes.
3. In a food processor, combine the garlic and kosher salt and pulse to a fine paste, about 10 seconds; add the fresh lemon juice and let stand 5 minutes to mellow.
4. Add the tahini and process until thick and creamy, 30–60 seconds; with the motor running, stream in most of the ice water until the mixture turns very pale, light, and fluffy, 1–2 minutes, reserving a little to adjust consistency later.
5. Add the canned pumpkin puree, ground cumin, smoked paprika, extra-virgin olive oil, and all of the cooked chickpeas; process until completely smooth, 2–3 minutes, scraping the bowl once or twice. If too thick, blend in a splash of the reserved water until soft and spreadable.
6. Taste and adjust seasoning as needed; transfer to a container, press plastic wrap onto the surface, and chill 30 minutes to let flavors meld.
7. Spoon into a shallow bowl, make a swirl, and top with pumpkin seeds and flat-leaf parsley. Serve with warm pita, crackers, or raw vegetables.