Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Hummus: Festive Spiced Dip with Tahini and Pumpkin Purée Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 26 reviews

  • Author: Sara
  • Total Time: 10 min
  • Yield: 1.5 cups dip
  • Diet: Vegan,Gluten Free

Description

A festive twist on the classic Middle Eastern dip, this Pumpkin Hummus is creamy and spiced with cumin and garlic. Perfectly smooth and easy to make, it pairs wonderfully with pita chips or fresh veggie sticks for a healthy, vegan, and gluten-free appetizer or snack.

Ingredients

Main Ingredients

  • 1 can chickpeas (drained and rinsed, about 15 oz)
  • ½ cup pumpkin purée
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 1 garlic clove
  • ½ tsp ground cumin
  • Salt to taste
  • 2–3 tbsp olive oil

Optional Toppings

  • Sprinkle of paprika
  • Pepitas (pumpkin seeds)

Instructions

  1. Prepare Ingredients: Drain and rinse the chickpeas thoroughly to reduce any canned flavor. Peel the garlic clove.
  2. Combine Base Ingredients: In your food processor, add the chickpeas, pumpkin purée, tahini, lemon juice, garlic, ground cumin, and salt. This blend forms the rich, flavorful base of the hummus.
  3. Blend the Mixture: Pulse and blend the mixture until it starts to come together and becomes creamy, stopping occasionally to scrape down the sides for even consistency.
  4. Add Olive Oil: Slowly stream in 2 to 3 tablespoons of olive oil while the food processor runs, continuing until the hummus is smooth and silky. Add more oil if a thinner consistency is desired.
  5. Adjust Seasoning and Texture: Taste the hummus and adjust salt or lemon juice as needed. If too thick, add a teaspoon of water or more olive oil to reach your preferred consistency.
  6. Serve and Garnish: Transfer the hummus to a serving bowl. Sprinkle with paprika and scatter pepitas on top if desired for a festive presentation. Serve immediately with pita chips, veggie sticks, or store in an airtight container in the refrigerator for up to 4-5 days.

Notes

  • This hummus can be made ahead and refrigerated for 4–5 days, allowing flavors to meld beautifully.
  • For a spicy kick, add a pinch of cayenne pepper during blending.
  • If canned chickpeas are not available, cooked chickpeas from dried beans can be used for an even fresher taste.
  • Use fresh pumpkin purée or canned 100% pumpkin without additives for best flavor.
  • Prep Time: 10 min
  • Cook Time: 0 min
  • Category: Dip
  • Method: Blending
  • Cuisine: Middle Eastern-inspired

Find it online: https://sarasplate.com/pumpkin-hummus-festive-spiced-dip-with-tahini-and-pumpkin-puree-recipe/