Pumpkin Hummus with Roasted Pumpkin Seeds Recipe

If you’re ready to try something a little different but totally delicious, I’ve got just the thing for you: Pumpkin Hummus with Roasted Pumpkin Seeds Recipe. I absolutely love how this smooth, creamy hummus combines the earthy sweetness of pumpkin with the traditional Mediterranean flavors you know and love from chickpeas and tahini. Whether you’re looking for a unique appetizer or a healthy snack, this recipe really stands out and will have everyone asking for more.

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Ingredients You’ll Need

You’ll love how the ingredients for this Pumpkin Hummus with Roasted Pumpkin Seeds Recipe come together to create a smooth, flavorful dip. I like to use canned pumpkin puree for convenience, but fresh roasted pumpkin puree works great too if you have the time.

• Chickpeas: Using canned chickpeas speeds things up, and the aquafaba (chickpea liquid) helps achieve a creamy texture.
• Pure pumpkin puree: Make sure it’s 100% pumpkin – no pie filling or added spices!
• Garlic cloves: Freshly minced garlic gives that punch of flavor you expect in hummus.
• Cumin: Adds warmth and earthiness, a classic hummus spice.
• Smoked paprika: I adore the subtle smoky layer it brings to the dish.
• Red pepper flakes or Aleppo pepper: Adds a little heat; just adjust to your liking.
• Kosher salt and black pepper: Essential for seasoning – don’t skip!
• Tahini: The creamy sesame paste that makes hummus hummus.
• Lemon juice: Brightens up all the rich, warm flavors.
• Extra virgin olive oil: For drizzling and richness.
• Roasted pumpkin seeds or toasted pepitas: These are the star garnish – crunchy and nutty.
• Pita chips, crackers, or crudité: For serving your dip with style.

Variations

I love making this Pumpkin Hummus with Roasted Pumpkin Seeds Recipe my own by playing around with the spices and garnishes. Feel free to experiment to find the perfect balance for your palate – it’s super forgiving!

• Spice it up: I once added a pinch of cayenne for a real kick, and my friends absolutely loved it.
• Herb infusion: Fresh parsley or cilantro stirred in at the end adds a fresh pop that’s unexpected but brilliant.
• When pumpkin’s out of season: Swap pumpkin puree with butternut squash puree for a similar texture and flavor.
• Make it vegan and gluten-free: This recipe is already naturally vegan and gluten-free – perfect for all diets!

How to Make Pumpkin Hummus with Roasted Pumpkin Seeds Recipe

Step 1: Prep your chickpeas and pumpkin

Start by straining the canned chickpeas, but don’t throw away that precious aquafaba (the chickpea liquid). Keep it in a small bowl for later – it’s the secret to getting your hummus silky smooth. While you’re at it, finely mince your garlic so it blends nicely without any harsh bites.

Step 2: Blend all the ingredients together

Into your food processor, add the chickpeas, pumpkin puree, minced garlic, tahini, and lemon juice. Sprinkle in your cumin, smoked paprika, red pepper flakes, kosher salt, and black pepper. Blend it all! It will start off pretty thick—don’t worry, just drizzle in the reserved chickpea liquid a little at a time while blending until you get that creamy, dreamy texture. This trick is what really changed my hummus game.

Step 3: Taste and adjust the seasoning

Give your pumpkin hummus a good taste test. Add more salt, lemon, or red pepper flakes if you want to brighten it up or add a little more spice. Pulse a few more times to mix. This step is where you make it truly yours, so trust your taste buds here.

Step 4: Assemble and garnish

Spoon your luscious hummus into a serving bowl, spread it out with the back of a spoon for that pretty effect, and drizzle a generous amount of olive oil on top. Sprinkle the roasted pumpkin seeds or toasted pepitas along with a little extra red pepper flakes for color and crunch. Serve with pita chips, crackers, or crunchy veggies, and get ready to watch your guests go wild!

How to Serve Pumpkin Hummus with Roasted Pumpkin Seeds Recipe

Garnishes

I’m a sucker for a generous sprinkle of roasted pumpkin seeds on top—not only do they add texture, but they also bring a satisfying nuttiness. Sometimes I add a pinch of extra smoked paprika or red pepper flakes for that little pop of color and heat. A drizzle of good quality extra virgin olive oil always makes it feel a bit fancy, too.

Side Dishes

This Pumpkin Hummus pairs beautifully with fresh crudité like cucumber slices, carrot sticks, and bell peppers. On game day, you’ll find me serving it alongside warm pita chips and some olives or stuffed grape leaves for a Mediterranean spread that always impresses my guests.

Creative Ways to Present

For a special occasion, I like to serve this hummus in small individual bowls, sprinkled with a mix of seeds and fresh herbs for a vibrant burst of color. Another fun idea is to create a hummus platter layered with roasted veggies and drizzled with pomegranate molasses for a sweet-tart contrast – it makes a stunning centerpiece that’s both tasty and photogenic.

Make Ahead and Storage

Storing Leftovers

I always store leftover pumpkin hummus in an airtight container in the fridge. It keeps beautifully for up to four days. Just give it a quick stir before serving if any liquid has separated. I’ve found it tastes even better the next day once the flavors have mingled.

Freezing

I don’t usually freeze hummus because the texture can become grainy once thawed, but if you want to try, freeze it in small portions for up to a month. Thaw overnight in the fridge and stir well before serving – adding a splash of olive oil can help bring back creaminess.

Reheating

Hummus is best served cold or at room temperature, so I prefer not to reheat it. If you want it a bit warmer, just let it sit out for 15 minutes or so, and give it a good stir. Heating it in the microwave may dry it out or reduce the fresh flavors.

FAQs

Final Thoughts

When I first tried this Pumpkin Hummus with Roasted Pumpkin Seeds Recipe, I was hooked immediately. It’s one of those dishes that feels cozy and seasonal but fresh and exciting all at once. I love to bring it out during fall get-togethers or just when I want a quick snack that’s a bit different. Give it a whirl in your kitchen—you’ll enjoy the creamy texture, smoky spices, and that wonderful crunchy pumpkin seed finish. This is definitely a recipe you’ll return to again and again.

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