Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W's Justin Chapple.
- Two 15-ounce cans of chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup fresh lemon juice
- 2 small garlic cloves
- 1/4 teaspoon cayenne
- Kosher salt
- Pita chips or crudités, for serving
Adapted from foodandwine.com
In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités.