Pumpkin Hummus

 


A creamy, subtly spiced hummus that’s perfect for fall! Great for dipping veggies, pita chips, or spreading on sandwiches.

Ingredients (Serves 6)

  • 1 (15 oz) can chickpeas, drained and rinsed

  • 1 cup canned pumpkin puree (not pumpkin pie filling)

  • 2 tablespoons tahini

  • 2 tablespoons olive oil (plus more for drizzling)

  • 2 garlic cloves, minced

  • 2 tablespoons lemon juice (freshly squeezed)

  • 1 teaspoon ground cumin

  • ½ teaspoon smoked paprika

  • ¼ teaspoon ground cinnamon

  • Salt and black pepper, to taste

  • 2–3 tablespoons water (to thin, as needed)

  • Optional garnish: pumpkin seeds, smoked paprika, olive oil drizzle

Instructions

  1. Blend the base:
    In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, cumin, smoked paprika, cinnamon, salt, and pepper.

  2. Adjust texture:
    Blend until smooth, adding water a tablespoon at a time until the hummus reaches your desired consistency.

  3. Taste and season:
    Adjust lemon juice, salt, or spices as needed. For a little heat, add a pinch of cayenne pepper.

  4. Serve:
    Transfer to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika and pumpkin seeds, if desired.

Tips & Variations

  • Extra creamy: Remove chickpea skins before blending.

  • Spicy version: Add ½ teaspoon cayenne pepper or chili powder.

  • Sweet twist: Drizzle with maple syrup and serve with apple slices or pita chips.

  • Storage: Keep refrigerated in an airtight container for up to 5 days.

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