Description
This Savory Pumpkin Hummus is a flavorful twist on the classic Middle Eastern dip, combining creamy chickpeas with smooth pumpkin purée and aromatic spices like cumin, paprika, sage, and cinnamon. Ready in just 15 minutes, it’s perfect for fall-themed appetizers or healthy snacks, topped with roasted pumpkin seeds and a drizzle of olive oil for added texture and taste.
Ingredients
Scale
Base Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (reserve â…“ 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
Pumpkin and Spices
- ¾ cup pumpkin purée
- ½ teaspoon cumin
- ¼ teaspoon paprika
- ¾ teaspoon salt
- â…› teaspoon ground sage
- Pinch of red pepper flakes (optional)
- â…› teaspoon cinnamon
Garnish
- Roasted and salted pumpkin seeds (optional, for serving)
Instructions
- Drain chickpeas: Drain the liquid from the canned chickpeas, reserving â…“ cup of the liquid for later use.
- Combine base ingredients: In a food processor or high-speed blender, add the drained chickpeas, lemon juice, tahini paste, olive oil, and minced garlic. Pulse 10-20 times until the mixture has a coarse crumb texture.
- 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 processor. Blend for 1-2 minutes, pausing every 30 seconds to scrape down the sides to ensure even mixing.
- Adjust consistency: Gradually add more water or the reserved chickpea liquid, one tablespoon at a time, blending until the hummus reaches your desired creamy consistency.
- Serve and garnish: Transfer the hummus to a serving bowl, drizzle with additional olive oil, and top with roasted and salted pumpkin seeds. Serve with vegetables, crackers, or pita chips.
Notes
- Use canned chickpeas for convenience and save the liquid to adjust hummus consistency.
- Adjust seasoning and spices according to taste preference.
- The hummus can be stored in an airtight container in the refrigerator for up to 4 days.
- For a spicier kick, increase the amount of red pepper flakes or add a dash of cayenne pepper.
- Substitute pumpkin purée with butternut squash purée if desired.
- For a smoother texture, peel the skins off the chickpeas before blending.
