Add all of the ingredients to your food processor and blend until smooth and creamy. Stop the machine a couple of times to scrape down the sides and ensure everything is evenly pureed.If needed, add a little ice water (1 Tbsp at a time) to achieve the correct consistency.
Taste test and adjust any of the seasonings if wanted. Then serve and enjoy, or allow it to chill for a couple of hours for the flavors to meld and develop!
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Notes
To prep the chickpeas: You can prepare chickpeas from dried at home by soaking them for 8 hours, then straining, rinsing, and then boiling until tender (35-40 minutes).For super smooth hummus: it's best to "overcook" the chickpeas until they're mushy. For canned chickpeas, add them to a saucepan along with ½ tsp baking soda and boil for 15-20 minutes or until mushy. Then drain and rinse and continue with the recipe.Pumpkin: You can prepare the pumpkin puré at home or make roasted pumpkin. It will blend along with the rest of the ingredients when making the hummus.Tahini: You can find tahini online or in Middle Eastern stores, or make it at home with white sesame seeds.To store: Keep any leftovers in an airtight container in the fridge for 5-7 days. Alternatively, transfer the hummus to a freezer-safe container (with a little headspace for expansion) and freeze it for up to four months. Allow it to thaw in the fridge before stirring it well and enjoying it.Check the blog post for serving suggestions!