Description
There’s something about the first hint of fall that makes my kitchen crave warmth and connection. This pumpkin hummus was born on a chilly evening with a can of pumpkin and a curious heart—and now, it’s a fall favorite. Creamy, lightly spiced, and endlessly scoopable, it’s perfect for cozy gatherings or quiet moments with a good book and a warm pita. Trust me—this one-bowl wonder will have everyone asking, “What’s in this?”
Ingredients
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1 (15 oz) can chickpeas, drained & rinsed
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¾ cup canned pumpkin purée (not pie filling)
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¼ cup tahini (well stirred)
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2 Tbsp olive oil (plus more for drizzling)
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1 garlic clove
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2 Tbsp lemon juice (freshly squeezed)
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1 tsp ground cumin
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½ tsp smoked paprika
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½ tsp salt
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Water, as needed (start with 1 Tbsp)
Optional Toppings:
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Toasted pumpkin seeds (pepitas)
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Extra paprika
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Olive oil drizzle
For Dipping: Pita chips, apple slices, carrot sticks, cucumber rounds
Instructions
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Prep Chickpeas: Rinse and rub gently with a towel to remove skins for a smoother blend.
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Blend: In a food processor, combine all ingredients. Blend 1 min, scrape, and repeat. Add water 1 Tbsp at a time until silky.
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Taste Test: Adjust lemon, cumin, or salt to your liking.
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Serve: Spoon into a shallow bowl. Swirl the top, drizzle olive oil, and sprinkle toppings.
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Dip & Enjoy: Serve with fresh dippers. Perfect warm or chilled!
Notes
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Use a rustic bowl or hollowed mini pumpkin for festive flair.
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Dip thick? Add water. Too thin? Add a spoon of tahini.
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Want a twist? Stir in maple, harissa, or roasted garlic.
- Prep Time: 10 mins
Nutrition
- Calories: 150 cal ¼ cup
- Fat: 8g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g