Savory Pumpkin Hummus Recipe

Introduction

Savory pumpkin hummus is a delicious twist on the classic Middle Eastern dip, blending creamy chickpeas with the rich flavors of pumpkin and warm spices. It’s perfect for fall snacking or as a flavorful appetizer any time of year.

Ingredients

• 1 (15-ounce) can chickpeas (drained and rinsed with ⅓ cup liquid reserved)
• 2 tablespoons lemon juice (from 1 lemon)
• 2 tablespoons tahini paste
• 2 tablespoons olive oil (plus more for serving)
• 1 garlic clove (finely minced)
• ¾ cup pumpkin purée
• ½ teaspoon cumin
• ¼ teaspoon paprika
• ¾ teaspoon salt
• ⅛ teaspoon ground sage
• Pinch of red pepper flakes (optional)
• ⅛ teaspoon cinnamon
• Roasted and salted pumpkin seeds (optional, for serving)

Instructions

1. Step 1: Drain the liquid from the can of chickpeas, reserving about ⅓ cup and setting it aside for later use.
2. Step 2: In a food processor or high-speed blender, combine the chickpeas, lemon juice, tahini, olive oil, and minced garlic. Pulse 10-20 times until the mixture looks like coarse crumbs.
3. Step 3: Add the pumpkin purée, cumin, paprika, salt, ground sage, red pepper flakes (if using), cinnamon, and 2 tablespoons of water to the processor. Blend for 1-2 minutes, stopping to scrape down the sides every 30 seconds to mix evenly.
4. Step 4: Gradually add more water or reserved chickpea liquid, 1 tablespoon at a time, blending until the hummus reaches your desired smooth and creamy consistency.
5. Step 5: Transfer the hummus to a serving bowl, drizzle with additional olive oil, and sprinkle with roasted pumpkin seeds if desired. Serve with fresh vegetables, crackers, or pita chips.

Tips & Variations

• For an extra smoky flavor, try using smoked paprika instead of regular paprika.
• Add a pinch of cayenne instead of red pepper flakes if you prefer a spicier kick.
• Use fresh pumpkin purée made from roasted pumpkin for a more natural, rich taste.
• For a smoother texture, peel the chickpeas before blending, though it’s optional.

Storage

Store pumpkin hummus in an airtight container in the refrigerator for up to 4 days. Before serving, give it a good stir and add a little olive oil or reserved chickpea liquid if it has thickened. It is best enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of pumpkin purée?

It’s best to use 100% pumpkin purée rather than pumpkin pie filling, which contains added spices and sugars. Canned pumpkin purée works perfectly for this recipe.

Is this hummus suitable for freezing?

You can freeze pumpkin hummus in a sealed container for up to 1 month. Thaw overnight in the refrigerator and stir well before serving, though the texture may be slightly different.

Savory Pumpkin Hummus Recipe

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★★★★★

4.8 from 50 reviews

• Author: Thomas
• Total Time: 10 minutes
• Yield: About 1.5 cups (6 servings) 1x
• Diet: Vegetarian

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Description

This savory pumpkin hummus is a flavorful twist on the classic Middle Eastern dip, combining creamy chickpeas with autumnal pumpkin purée and warming spices like cumin, cinnamon, and smoked paprika. Perfect as a healthy snack or appetizer, it offers a rich, smooth texture with a subtle hint of spice and earthiness. Topped with roasted pumpkin seeds and drizzled with olive oil, it’s great for serving with fresh vegetables, crackers, or pita chips.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed, reserving ⅓ cup liquid
• 2 tablespoons lemon juice (from 1 lemon)
• 2 tablespoons tahini paste
• 2 tablespoons olive oil (plus more for serving)
• 1 garlic clove, finely minced
• ¾ cup pumpkin purée
• ½ teaspoon ground cumin
• ¼ teaspoon paprika
• ¾ teaspoon salt
• ⅛ teaspoon ground sage
• Pinch of red pepper flakes (optional)
• ⅛ teaspoon ground cinnamon

Toppings (Optional)

• Roasted and salted pumpkin seeds

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Instructions

1. Drain chickpeas: Drain the liquid from the can of chickpeas, reserving ⅓ cup of the liquid and setting it aside for later use.
2. Process base ingredients: In a food processor or high-speed blender, combine the drained chickpeas, lemon juice, tahini, olive oil, and minced garlic. Pulse 10-20 times until the mixture breaks down into coarse crumbs.
3. Add pumpkin and spices: Add the pumpkin purée, cumin, paprika, salt, ground sage, red pepper flakes (if using), cinnamon, and 2 tablespoons of water to the food processor. Blend for 1 to 2 minutes, stopping every 30 seconds to scrape down the sides to ensure everything is blended evenly.
4. Adjust consistency: Gradually add more water or the reserved chickpea liquid, one tablespoon at a time, blending after each addition, until the hummus reaches your preferred smooth and creamy consistency.
5. Serve: Transfer the hummus to a serving bowl. Drizzle with additional olive oil and sprinkle roasted pumpkin seeds on top if desired. Enjoy with fresh vegetables, crackers, or pita chips.

Notes

• For a smoother hummus, blend for a longer time and add reserved chickpea liquid gradually.
• Adjust seasoning to taste, adding more salt or lemon juice if desired.
• Roasted pumpkin seeds add a nice crunch and complement the pumpkin flavor well but can be omitted for a nut-free option.
• Use canned pumpkin purée (not pumpkin pie filling) for best savory flavor.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer
• Method: Blending
• Cuisine: Middle Eastern

Keywords: pumpkin hummus, savory hummus recipe, fall recipes, vegetarian appetizer, healthy dip, Middle Eastern dip