1 shallot, diced
3 tbls evoo
1 tbls fresh rosemary and sage, each
1/4 tsp pumpkin spice seasoning
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp garlic powder
2 cups (1 can) chickpeas, drained
1 cup pumpkin puree (ideally from a roasted pie pumpkin)
3/4 tsp Himalayan pink salt
Warm the oil in a small skillet over low heat. Add the shallots, fresh rosemary and sage and dried spices to poach for about 10 minutes. Remove from heat and pour in a blender. Add the pumpkin and half of the chickpeas, blend until smooth.
Add remaining chickpeas and blend again until smooth. You may need to stop and scrape the sides. If your hummus is too thick, add a few tablespoons of water or broth as needed to get it going.
Note: I roasted a pie pumpkin, then used half in the hummus and used the other half as a bowl to serve the hummus in.1