Creamy Pumpkin Hummus

Drain the chickpeas, reserving about 8 tablespoons of the liquid from the can (aquafaba). Rinse the chickpeas under cold running water.

Place the drained chickpeas, pumpkin puree, tahini paste, olive oil, lemon juice, peeled garlic clove, ground cumin, and salt in a blender.

Add the 8 tablespoons of chickpea liquid (aquafaba) and blend everything until you get a fine, creamy, and airy paste. If the hummus is too thick, you can add the 2 tablespoons of still water.