Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained
  • 2 tbsp (30ml) aquafaba
  • 1 cup (245g) pumpkin puree
  • 1/3 cup (80ml) tahini
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) pure maple syrup
  • 2 cloves (6g) garlic, minced
  • 1/2 tsp (3g) ground cumin
  • 1/4 tsp (1g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) black pepper

Instructions:

  1. Place the tahini and lemon juice in the food processor and process for 1 minute to whip the tahini for a light and airy texture.
  2. Add the minced garlic to the processor and process again until smooth.
  3. Add the maple syrup, olive oil, cumin, cinnamon, salt, and pepper; pulse until combined.
  4. Add the drained chickpeas and pumpkin puree. Process for 2-3 minutes, scraping the sides with a spatula periodically.
  5. If the mixture is too thick, drizzle in the reserved aquafaba one tablespoon at a time until the desired velvety consistency is achieved.
  6. Chill the hummus in the refrigerator for 2 hours to allow the flavors to meld before serving.