Description
Fall is all about cozy flavors and soul-warming dishes, and this Pumpkin Hummus is the perfect example. Creamy, smooth, and lightly spiced, it’s a fun twist on classic hummus with a subtle sweetness from pumpkin and a touch of warm spices like cumin, cinnamon, and smoked paprika. Perfect as a snack, party dip, or sandwich spread!
Ingredients
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup roasted pumpkin or canned pumpkin purée (100% pure)
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2 tbsp tahini
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2 tbsp olive oil (plus extra for drizzling)
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2 tbsp fresh lemon juice
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1 clove garlic, minced
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp cinnamon
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Salt and black pepper, to taste
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2–3 tbsp water (to thin, if needed)
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Optional garnish: toasted pumpkin seeds, extra olive oil, sprinkle of smoked paprika
Instructions
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Prep Pumpkin (if using fresh):
Preheat oven to 400°F (200°C). Halve a small sugar pumpkin, scoop out seeds, place cut-side down on a parchment-lined baking sheet, and roast 45 minutes or until tender. Scoop 1 cup flesh and cool. -
Combine Ingredients:
In a food processor, add chickpeas, pumpkin, tahini, olive oil, lemon juice, garlic, cumin, smoked paprika, cinnamon, salt, and pepper. -
Blend Until Smooth:
Process for 1–2 minutes, stopping to scrape sides as needed. -
Adjust Consistency:
With the processor running, add water 1 tbsp at a time until creamy and dippable. -
Taste & Adjust:
Add more salt, lemon, or spices to taste. Blend briefly to combine. -
Chill (Optional but Recommended):
Refrigerate for at least 30 minutes for flavors to meld. -
Serve:
Spoon into a bowl, swirl the top with a spoon, drizzle with olive oil, and sprinkle with pumpkin seeds and paprika. Serve with pita chips, fresh veggies, crackers, or apple slices.
Notes
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Silky Smooth: For ultra-smooth hummus, peel chickpeas before blending.
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Spicy Kick: Add ¼ tsp cayenne or 1 tbsp chopped chipotle in adobo.
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Herbaceous Twist: Blend in fresh herbs like rosemary, sage, or thyme.
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Sweet & Savory: Drizzle with maple syrup and sprinkle toasted walnuts.
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Substitute: Butternut squash purée works 1:1 if pumpkin isn’t available.
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Tahini-Free: Use sunflower seed butter if allergic to sesame.
Nutrition
- Calories: 120Cal per ¼ cup serving
- Fat: 6g
- Carbohydrates: 12g
- Fiber: 3g