Name: Chile Pumpkin Hummus
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 to 10 servings
Ingredients: 1 (15.5 oz) can cannellini or garbanzo beans, rinsed well and drained (gluten-free if needed); 1 clove garlic, minced; 1 small shallot, peeled and finely minced; 2 tbsp minced fresh cilantro; 1/4 cup extra-virgin olive oil; 1 can (15 oz) pure pumpkin puree (NOT pumpkin pie filling!); 1 tsp Dukkah spice blend, optional but delicious; 1/2 tsp ground cumin; 1/2 tsp ground turmeric; 1/4 tsp ground coriander; 1/4 tsp ground nutmeg; Pinch of ground cardamom; 1 tsp ancho chile powder; 1/2 tsp chipotle chile powder; 1/2 to 1 tsp crushed Aleppo peppers, (or leave out for less heat); 3 tsp soy sauce or tamari (gluten-free if needed); Juice of 1/2 lemon (about 3 tbsp), or more to taste; 1/2 tsp kosher salt and freshly ground black pepper, to taste; Toasted pumpkin seeds, optional (See Kitchen Skill)