Vegetables Pumpkin Pumpkin Hummus 1 Review Canned pumpkin dresses up classic hummus in this quick and easy recipe from F&W’s Justin Chapple. Slideshow: Party Dip Recipes By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on November 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Active Time: 15 mins Total Time: 15 mins Yield: 3 cups Ingredients Two 15-ounce cans of chickpeas, drained and rinsed 1 cup pumpkin puree 1/4 cup fresh lemon juice 2 small garlic cloves 1/4 teaspoon cayenne Kosher salt Pepper Pita chips or crudités, for serving Directions In a food processor, combine the chickpeas with the pumpkin, lemon juice, garlic, cayenne and 1/3 cup of water and puree until smooth. Season the hummus with salt and pepper and serve with pita chips or crudités. Make Ahead The pumpkin hummus can be refrigerated for up to 3 days. Rate it Print