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Pumpkin Hummus

A bowl of vibrant Pumpkin Hummus topped with pumpkin seeds and paprika.
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A savory pumpkin hummus recipe with a fall twist, perfect for appetizers.

Ingredients

Scale
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt, or to taste
  • 2–4 tablespoons cold water, as needed
  • Optional garnishes: pepitas, olive oil, paprika

Instructions

  1. Combine chickpeas, pumpkin purée, tahini, lemon juice, garlic, cumin, smoked paprika, and salt in a food processor.
  2. Process until smooth, scraping down the sides as needed.
  3. Add cold water, one tablespoon at a time, until the hummus reaches your desired creamy consistency.
  4. Taste and adjust seasoning if necessary.
  5. Transfer hummus to a serving bowl.
  6. Garnish with pepitas, a drizzle of olive oil, and a sprinkle of paprika, if desired.
  7. Serve with pita bread, crackers, or vegetables.

Notes

  • For a smoother hummus, remove the skins from the chickpeas before processing.
  • Adjust the spices to your preference. A pinch of cinnamon can add extra warmth.
  • This hummus is best served chilled or at room temperature.

Nutrition

Find it online: https://blissbatter.com/pumpkin-hummus-recipe/