Savory Pumpkin Hummus

Creamy pumpkin hummus served in a rustic wooden bowl, garnished with paprika, sesame seeds, and parsley, surrounded by crispy pita chips.

Pumpkin hummus is a smooth, savory dip made with chickpeas, tahini, and pumpkin purée. Ready in just 5 minutes, this healthy fall recipe pairs perfectly with pita bread, crackers, or fresh veggies.

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Vegan

Prep Time 5

Total Time 5

Servings

Calories 160

Author Elena Tomasi

Equipment

Food Processor

Ingredients

1 can (14 oz - 400 g) chickpeas drained and rinsed
¾ cup + 2 tablespoons(200 g) pumpkin purée not pie filling
2 tablespoons tahini
2 cloves garlic
2 tablespoons fresh lemon juice
1½ tablespoons extra virgin olive oil
¾ teaspoon salt
½ teaspoon cumin
½ teaspoon paprika
water if needed
To garnish (optional): chopped parsley, sesame seeds, paprika, extra virgin olive oil

Instructions

Place all the ingredients in a food processor and blend until smooth and creamy, scraping down the sides as needed.
If the hummus is too thick, add a tablespoon of water at a time until it reaches the consistency you prefer.
Taste and adjust the seasoning to your liking.
Transfer the pumpkin hummus to a shallow bowl, drizzle with extra virgin olive oil, and garnish with sesame seeds, chopped parsley, and paprika.

Notes

Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling. Homemade purée may contain more moisture, so adjust the added water as needed.
Tahini: Almond or cashew butter can be substituted, although the flavor will be different.
Oil-free option: Omit the olive oil and add a little extra water as needed.
Blending tip: For extra-smooth hummus, peel the chickpeas before blending (optional) and let the food processor run for a few minutes.
Storage: Refrigerate leftovers in an airtight container for up to 5-7 days. Freezing isn't recommended.

Nutrition