Pumpkin Tahini Hummus
About 2 cup
Juice from 1 large lemon
1-2 garlic cloves
¾ tsp kosher salt, plus more to taste
¾ cup Soom Premium Tahini
½ cup ice-cold water, plus more if needed
1 15 oz. can white beans, drained and rinsed
⅔ cup pumpkin puree (unsweetened, not pie filling)
½ tsp ground cumin
½ tsp smoked paprika, plus more to taste
Pinch of cayenne pepper
Pinch of cinnamon, optional
Pinch of nutmeg, optional
Pepitas (pumpkin seeds), optional
Pomegranate seeds, optional
In a food processor or high-powered blender, combine the lemon juice, garlic, and tahini and blend until the mixture is thick and creamy. Make sure to stop and scrape down any tahini stuck to the sides and bottom of the processor as necessary. The tahini will seize up. Add ¼ cup ice-cold water at a time until reaching ½ cup, blending until the mixture is super smooth, creamy, and pale. It should be on the thicker consistency, but feel free to add more ice-cold water 1 Tbsp at a time.
Add in white beans and pumpkin puree, scraping down the sides of the processor as necessary.
Stir in 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and a pinch of cayenne pepper. Taste and adjust if necessary.
To serve, scrape the hummus into a serving bowl or platter, and use a spoon to create a swoosh on top. Top with a drizzle of olive oil, fresh chopped parsley, and a pinch of smoked paprika. To elevate the dish further, top the hummus with cinnamon and a small pinch of nutmeg.
Leftover hummus keeps well in the refrigerator in an air-tight container for up to 5 days. When ready to eat leftover hummus, add in 1 Tbsp ice-cold water and a sprinkle of salt.
Dietary Preferences: Dairy-Free, Gluten-Free, Soy-Free, Vegan, Vegetarian, Kosher