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dipEasyFusion

Spiced Pumpkin Hummus

Creamy hummus swirled with pumpkin purée and warm autumn spices

⏱️ Prep: 15min0⏰ Total: 15min👥 Serves: 16🌡️ room_temp
✓ vegan✓ vegetarian✓ gluten-free✓ dairy-free
⚠️ Contains: 🌱 Sesame

Ingredients

  • 15 ozchickpeas(canned, drained and rinsed)
  • 0.75 cuppumpkin purée(canned, not pie filling)
  • 0.25 cuptahini
  • 3 tbspolive oil(plus more for drizzling)
  • 2 tbspfresh lemon juice
  • 2 clovesgarlic
  • 1 tspground cumin
  • 0.5 tspcinnamon
  • 0.25 tspground nutmeg
  • 0.75 tspkosher salt
  • pepitas and paprika(for garnish)
  • pita chips or vegetables(for serving)

📝 Make Ahead

Keeps refrigerated up to 5 days. Bring to room temperature and refresh with olive oil drizzle before serving.

Instructions

  1. Add chickpeas to food processor and process until finely ground
  2. Add pumpkin, tahini, olive oil, lemon juice, garlic, and spices
  3. Process until completely smooth, scraping down sides as needed
  4. With processor running, stream in 2-3 tablespoons cold water for creamier texture
  5. Taste and adjust salt and lemon juice
  6. Transfer to serving bowl and create swirls with back of spoon
  7. Drizzle generously with olive oil
  8. Garnish with pepitas, a sprinkle of paprika, and extra cinnamon
  9. Serve with pita chips or crudités

💡 Pro Tips

Use pure pumpkin purée, not sweetened pie filling. Process chickpeas first for smoothest texture. The olive oil drizzle is essential - it adds richness and visual appeal. Toast the pepitas for extra crunch. Serve at room temperature for best flavor.

📜 History

This seasonal twist on Middle Eastern hummus emerged from American food blogs in the early 2010s as cooks sought creative uses for canned pumpkin beyond pie. The combination works because pumpkin's earthy sweetness complements tahini's nuttiness, while warm spices bridge the two traditions.

🍸 Pairs Well With

Also pairs well with:

bourbonryeapple-brandyvodka