Description
This Pumpkin Hummus is a creamy, flavorful twist on classic hummus, blending chickpeas with pure pumpkin puree and a perfect balance of spices. It’s an easy, vegan-friendly dip that’s ideal for fall gatherings or anytime you want a healthy, savory snack. The combination of tahini, garlic, lemon juice, and warming spices like cumin, smoked paprika, and red pepper flakes creates a smooth and vibrant dip that pairs beautifully with pita chips, crackers, or fresh vegetables.
Ingredients
Scale
Base Ingredients
- 1 (15-ounce) can chickpeas and their liquid (undrained)
- 1 (15-ounce) can pure pumpkin puree
Seasonings & Flavorings
- 2 medium garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for garnish
- Kosher salt
- Black pepper
- Juice of 1 lemon
Other Ingredients
- 3 tablespoons tahini
- Extra virgin olive oil, for drizzling
- Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
- Pita chips, crackers, or crudité, for serving
Instructions
- Drain Chickpeas: Separate the chickpeas and their liquid by straining the canned chickpeas over a bowl, reserving both the liquid and chickpeas for later use.
- Prepare Ingredients for Blending: In the bowl of a food processor fitted with a blade, add the drained chickpeas, pumpkin puree, minced garlic, tahini, and fresh lemon juice. Season with cumin, smoked paprika, red pepper flakes or Aleppo pepper, and a generous pinch of kosher salt and black pepper (about 1/2 teaspoon each).
- Blend and Adjust Consistency: Blend the mixture with the food processor running. Initially, it will be thick; slowly add reserved chickpea liquid in splashes as the processor runs, continuing until the hummus reaches a smooth and creamy consistency.
- Season to Taste: Taste the hummus and adjust the seasoning as desired. If adding more seasoning, pulse a few more times to incorporate evenly.
- Assemble and Serve: Transfer the pumpkin hummus into a serving bowl and spread evenly with the back of a spoon. Drizzle with extra virgin olive oil and garnish with roasted pumpkin seeds or toasted pepitas along with a sprinkle of red pepper flakes or Aleppo pepper if desired. Serve alongside pita chips, crackers, or fresh vegetables.
Notes
- Use all-natural pumpkin puree without additives or sugar for the best authentic flavor.
- Store leftover pumpkin hummus covered in the refrigerator for up to 4 days to maintain freshness.
- To toast pepitas, warm them in a dry skillet over medium-low heat, stirring occasionally, until they turn golden brown—about 4 minutes.
Nutrition
- Serving Size: 1/6 of recipe (about 1/4 cup)
- Calories: 120
- Sugar: 2 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
