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Spiced Pumpkin Hummus

Creamy hummus swirled with pumpkin purée and warm autumn spices

dipEasyFusion
Prep15 min0Total15 minServes16Temproom_temp
veganvegetariangluten-freedairy-free
⚠ Contains: 🌱 Sesame
Recipe
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. 1Add chickpeas to food processor and process until finely ground
  2. 2Add pumpkin, tahini, olive oil, lemon juice, garlic, and spices
  3. 3Process until completely smooth, scraping down sides as needed
  4. 4With processor running, stream in 2-3 tablespoons cold water for creamier texture
  5. 5Taste and adjust salt and lemon juice
  6. 6Transfer to serving bowl and create swirls with back of spoon
  7. 7Drizzle generously with olive oil
  8. 8Garnish with pepitas, a sprinkle of paprika, and extra cinnamon
  9. 9Serve with pita chips or crudités
Notes
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 & Origin

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.

Cocktail Pairings
Pairs Well With
bourbonryeapple-brandyvodka
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