Ingredients
Serves 6 - 8
| 1 | 14 oz can Pastene Chickpeas, drained, reserving ¼ cup of the liquid | |
| ½ cup | pumpkin puree (not pumpkin pie filling) | |
| 2 Tbsp | tahini | |
| 1 | lemon, juiced | |
| 1 tsp | Pastene Minced Garlic | |
| 1 tsp | ground cumin | |
| ½ tsp | chili powder | |
| salt and pepper, to taste | ||
| 1-2 | Pastene Chipotle Peppers in Adobo Sauce | |
| 2 Tbsp | Pastene Extra Virgin Olive Oil | |
| 1-2 Tbsp | Pastene Hot Crushed Peppers | |
| 1 Tbsp | Pastene Pignoli, toasted |
Directions
Prep time: 10 minutes
- In a food processor or blender, add chickpeas, pumpkin, tahini, lemon juice, garlic, spices and chipotle peppers.
- Process until everything is combined. Slowly drizzle in the olive oil until the consistency reflects hummus. If it seems too dry, use some of the reserved chickpea liquid.
- Meanwhile, toast the pine nuts in a dry skillet on the stove over medium heat. When light brown and fragrant remove from heat to a bowl and set aside.
- Pour hummus into a serving bowl and top with crushed peppers and toasted pine nuts.
- Serve with tortilla chips, pita chips or sliced raw vegetables.
