This recipe turns leftover Thanksgiving pumpkin purée into a party-worthy dip. Find out how to upcycle more leftovers — turkey, stuffing, and cranberry sauce — as part of the series.
Yield: 2 cups
Active Time: 15 minutes
Total Time: 15 minutes
For the hummus:
1 10-oz pouch Thrive Market Organic Garbanzo Beans or white bean of choice, rinsed, reserving 2 tablespoons for garnish
2 tablespoons Thrive Market Organic Creamy Tahini
½ teaspoon Thrive Market Organic Ground Cumin
1 ½ teaspoon Thrive Market Organic Robust Maple Syrup, Organic Date Syrup, or honey/agave of choice
2 large garlic cloves, chopped
Thrive Market Mediterranean Sea Salt, Fine Ground
1 lemon, half zested and 3 tablespoons lemon juice
⅔ cup Thrive Market Organic Pumpkin
2 tablespoons Thrive Market Organic Olive Oil
2 tablespoons ice cold water
Thrive Market Organic Za’atar
Thrive Market Organic Olive Oil
1-2 tablespoons Thrive Market Organic Pine Nuts, Organic Walnuts, Organic Pistachios, Organic Pumpkin Seeds, or hazelnuts, chopped
In a blender or food processor, add the beans, tahini, cumin, maple syrup, garlic, and a good pinch of sea salt. Add zest of half the lemon and 3 tablespoons lemon juice. Pulse a few times to break it all down, creating a coarse texture. Add the pumpkin and pulse again, scraping down the sides when needed.
Once the mixture is broken down and fully combined, turn the food processor on and slowly add in the olive oil. With the processor still running, slowly add in the ice cold water, 1 tablespoon at a time. This will smooth it all out, making it very silky. Let the processor run for 1 minute.
Taste for salt and lemon, adding more if needed. Add another tablespoon of olive oil or cold water, depending on your preferred level of thickness.
Spoon hummus into a wide bowl. Top with your choice of garnish: a few pinches of za’atar, fresh thyme leaves, pine nuts, a drizzle of olive oil, and the reserved whole chickpeas.
Once refrigerated, the hummus will thicken slightly and the flavors will deepen.
Serve with preferred breads or veggies.
Stores well in the fridge for 5 days.
Recipe credit: Aubrey Devin
Photo credit: Elisha Knight
Download the app for easy shopping on the go
By providing your mobile number, you agree to receive marketing text messages from Thrive Market. Consent not a condition to purchase. Msg & data rates apply. Msg frequency varies. Reply HELP for help and STOP to cancel.