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Wholesome Spiced Pumpkin Hummus: Easy 10-Minute Recipe

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A creamy, savory-sweet pumpkin hummus with warm spices and crunchy pepitas, perfect for fall gatherings or a quick, healthy snack. Ready in just 10 minutes with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • ¼ cup (60g) tahini, stirred well
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 tablespoons (30ml) extra virgin olive oil, plus more for drizzling
  • 1 small garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt, or to taste
  • 2–4 tablespoons (30-60ml) water, as needed
  • ¼ cup (30g) pepitas (pumpkin seeds), toasted, plus more for garnish
  • Optional garnish: extra olive oil, smoked paprika, fresh parsley or cilantro

Instructions

  1. Toast the pepitas (if needed): Place pepitas in a small dry skillet over medium heat. Shake occasionally and toast for 2-3 minutes until they start to pop and smell nutty. Transfer to a small bowl to cool. Set aside a generous tablespoon for garnish.
  2. Prep the chickpeas: Drain and rinse chickpeas thoroughly under cold water. Optional: remove skins for creamier hummus.
  3. Combine base ingredients: Add rinsed chickpeas, pumpkin puree, tahini, lemon juice, olive oil, minced garlic, cumin, smoked paprika, cinnamon, and salt to a food processor bowl. Do not add water yet.
  4. Blend until smooth: Process for about 30 seconds. Stop and scrape down sides and bottom of bowl with a spatula.
  5. Adjust consistency: With processor running, drizzle in 2 tablespoons water through the feed tube. Process for another 30-45 seconds. If too thick, add another tablespoon water and blend again.
  6. Taste and adjust: Taste and add more salt, lemon juice, or cayenne if desired. Blend briefly to incorporate.
  7. Check texture: Hummus should be smooth, creamy, and slightly thick but dippable. Add water 1 teaspoon at a time if too thick; add more chickpeas if too thin.
  8. Transfer to serving bowl: Scrape hummus into a serving bowl. Smooth the top with a spoon, creating a slight swirl if desired.
  9. Garnish: Drizzle olive oil over the top. Sprinkle reserved toasted pepitas and a light dusting of smoked paprika or cumin. Add fresh herbs if using.
  10. Serve or store: Serve immediately with warm pita, crackers, or fresh veggies. If not serving right away, cover tightly and refrigerate. Flavors improve after an hour or two.

Notes

Always stir tahini before measuring. Use room temperature ingredients for best texture. Let hummus rest for an hour before serving for melded flavors. Store in airtight container in fridge for up to 5 days; press plastic wrap onto surface to prevent skin. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin hummus, fall appetizer, easy hummus, vegan dip, gluten-free snack, pumpkin seed hummus, 10-minute recipe

Find it online: https://lucastable.com/wholesome-spiced-pumpkin-hummus-easy-10-minute-recipe/