Description
This Pumpkin Hummus blends creamy pumpkin puree with classic chickpeas and spices, creating a flavorful twist on traditional hummus. Perfect as a unique appetizer or snack, it pairs beautifully with pita chips, crackers, or fresh crudité.
Ingredients
Scale
Main Ingredients
- 1 (15-ounce) can chickpeas and their liquid (undrained)
- 1 (15-ounce) can pure pumpkin puree
- 2 medium garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper, plus more for garnish
- Kosher salt, about 1/2 teaspoon
- Black pepper, about 1/2 teaspoon
- 3 tablespoons tahini
- Juice of 1 lemon
- Extra virgin olive oil, for drizzling
Optional Garnishes and Serving
- Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
- Pita chips, crackers, or crudité, for serving
Instructions
- Separate the chickpeas and liquid: Place a strainer over a bowl and pour the canned chickpeas through the strainer, reserving both the chickpea liquid and the chickpeas for use.
- Prepare to blend: In the bowl of a food processor fitted with a blade, combine the chickpeas, pumpkin puree, minced garlic, tahini, and lemon juice. Add the cumin, smoked paprika, red pepper flakes or Aleppo pepper, kosher salt, and black pepper for seasoning.
- Blend and thin: Secure the lid and blend the mixture. Initially, it will be thick; while blending, slowly add a splash of the reserved chickpea liquid. Continue adding the liquid little by little until the hummus reaches a smooth and creamy consistency.
- Season to taste: Taste the hummus and adjust the seasoning if needed by adding more salt, pepper, or spices. Pulse a few more times to fully incorporate any added seasoning.
- Assemble and serve: Transfer the pumpkin hummus into a serving bowl. Use the back of a spoon to spread it evenly. Drizzle extra virgin olive oil over the top and garnish with roasted pumpkin seeds or toasted pepitas and a sprinkle of red pepper flakes or Aleppo pepper if desired. Serve with pita chips, crackers, or fresh crudité.
Notes
- Use all-natural pumpkin puree without additives or sugar for the best taste.
- Store any leftover hummus covered in the refrigerator for up to 4 days.
- To toast pepitas, heat a dry pan over medium-low heat and swirl the seeds until golden brown, about 4 minutes.
Nutrition
- Serving Size: about 1/4 cup
- Calories: 120
- Sugar: 1.5g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
