Description
This Pumpkin Hummus recipe combines creamy chickpeas with smooth pumpkin puree and a blend of warm spices for a perfect fall-inspired dip. It’s easy to prepare in a food processor, making it a great appetizer or snack. Garnished with toasted pumpkin seeds and served with pita chips or veggies, this festive hummus adds a seasonal twist to a classic favorite.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) can chickpeas and their liquid (undrained)
- 1 (15-ounce) can pure pumpkin puree
- 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
- 3 tablespoons tahini
- Juice of 1 lemon
- Extra virgin olive oil
Optional Garnishes and Serving
- Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
- Pita chips, crackers, or crudité, for serving
Instructions
- Separate Chickpeas and Liquid: Set a strainer over a bowl and pour the canned chickpeas through it, reserving both the chickpeas and the liquid for later use.
- Prepare to Blend: In the bowl of a food processor fitted with a blade, add the chickpeas, pumpkin puree, minced garlic, tahini, and 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 Thin: Close the lid and blend the mixture. It will initially be thick. While blending, gradually add the reserved chickpea liquid a splash at a time until the hummus reaches a smooth, creamy consistency.
- Adjust Seasoning: Taste the hummus and adjust seasoning as desired. If adding more spices or salt, pulse a few times to incorporate evenly.
- Assemble and Serve: Transfer the pumpkin hummus to a serving bowl and spread it 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. Serve with pita chips, crackers, or fresh vegetables.
Notes
- Use all-natural pumpkin puree without additives or sugar to ensure the best flavor.
- Store leftover pumpkin hummus in a covered container in the refrigerator for up to 4 days.
- To toast pepitas, cook them in a dry pan over medium-low heat, swirling frequently until golden brown, about 4 minutes.
Nutrition
- Serving Size: 1/6 of recipe (about 1/3 cup)
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 0 mg
