Description
A creamy, savory hummus featuring pumpkin purée, chickpeas, tahini, and warm spices. This festive fall appetizer or snack pairs perfectly with pita, crackers, or fresh vegetables, offering a delicious twist on traditional hummus.
Ingredients
Main Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup pumpkin purée (not pumpkin pie filling)
- ¼ cup tahini
- 2 tbsp olive oil (plus more for drizzling)
- 2 tbsp lemon juice (freshly squeezed)
- 1 garlic clove, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp ground cinnamon
- Salt and black pepper, to taste
- 2–3 tbsp water (to thin, as needed)
Optional Garnish
- Olive oil drizzle
- Toasted pumpkin seeds (pepitas)
- Sprinkle of paprika or cinnamon
- Fresh parsley
Instructions
- Combine Ingredients: In a food processor, add the chickpeas, pumpkin purée, tahini, olive oil, lemon juice, minced garlic, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper.
- Blend Smooth: Process the mixture until smooth, scraping down the sides of the food processor bowl as needed to fully incorporate all ingredients.
- Adjust Consistency: Slowly add water one tablespoon at a time until the hummus reaches your desired creaminess and pourable consistency.
- Taste and Season: Sample the hummus and adjust seasoning with additional salt, pepper, or spices as preferred.
- Serve and Garnish: Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with toasted pumpkin seeds, a sprinkle of paprika or cinnamon, and fresh parsley for a festive presentation.
Notes
- For extra creaminess, peel chickpeas before blending.
- Add cayenne pepper or harissa for a spicy kick.
- Store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Snack
- Method: No-Cook
- Cuisine: Middle Eastern-Inspired
