This pumpkin hummus is the perfect dip, appetizer, sandwich spread and snack. This hummus stands on it's own but would go great in wraps and to power up a bowl of veggies.
Prepare your pie pumpkin by cutting it in half, removing the seeds and placing it, face down, in a baking dish. Slowly, add 2 cups of water to the dish, careful not to overflow. The water should barely peek over the bottom edges.
Bake for 30-45 minutes or until soft.
After pumpkin cools, peel skin by scraping the pulp.
Preparing Pumpkin Hummus
Fill ice in a glass and add water. Allow to sit for 5 minutes.
Place 1/4 cup tahini in food processor and slowly add ice WATER (no ice) as the processor runs. Process for 15 seconds.
Add (1) 15 oz can of chick peas, 2 cups of the pumpkin pie pulp, garlic, vinegar, paprika and Harissa Paste and blend until starting to incorporate.
Slowly drizzle Olive Oil while blending.
Salt & Pepper to taste adding more paprika as chili powder as needed.
Serve immediately or Refrigerate until ready to use. Will keep up to 5 days.