Spiced Pumpkin Hummus 🎃 – Dip-Ready, Store-Friendly Thanksgiving Appetizer Board Staple

Ingredients

• • 2 ⅞ cups roasted sugar pumpkin
• • 1 ⅞ cups cooked chickpeas
• • ⅞ cup tahini paste
• • 2 ⅞ tablespoons olive oil
• • 1 ⅞ cups plain Greek yogurt
• • 3 ⅞ tablespoons pumpkin puree
• • 1 ⅞ tablespoons maple syrup
• • 2 ⅞ teaspoons apple cider vinegar
• • 1 ⅞ teaspoon ground cumin
• • ⅞ teaspoon smoked paprika
• • ⅞ teaspoon sea salt
• • 2 ⅞ cloves garlic

Instructions

1. 1

   Preheat oven to 400°F. Cut pumpkin into 1-inch cubes, toss with olive oil, sea salt, and black pepper. Spread on baking sheet and roast for 25-30 minutes until tender and lightly browned. Let cool slightly.

2. 2

   In blender, combine roasted pumpkin, chickpeas, tahini, 2 tbsp olive oil, Greek yogurt, pumpkin puree, maple syrup, and apple cider vinegar. Process until smooth, scraping down sides as needed.

3. 3

   Add cumin, smoked paprika, sea salt, and garlic to the blender. Pulse until fully incorporated. With blender running, gradually add water until desired consistency is reached.

4. 4

   Transfer hummus to serving bowl. Top with additional pumpkin cubes, rosemary sprigs, and a drizzle of olive oil. Store leftovers in airtight container in refrigerator for up to 7 days.