Description
This pumpkin hummus recipe is a creamy, flavorful twist on traditional hummus, combining chickpeas with pumpkin puree and warm spices for a perfect fall-inspired dip. Ready in just 10 minutes, this versatile dish is great for snacking or entertaining, pairing wonderfully with pita, crackers, or fresh veggies.
Ingredients
Scale
Main Ingredients
- 1 cup chickpeas
- 1 cup pumpkin puree
- 2 tablespoons tahini
- ¼ cup olive oil
- 1 tablespoon lemon juice
- 1½ teaspoons chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ tablespoon dark brown sugar
- 1 teaspoon salt
Instructions
- Combine Ingredients: Add the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, chili powder, garlic powder, onion powder, dark brown sugar, and salt into a food processor.
- Blend Until Smooth: Process all ingredients together until the mixture is smooth and creamy, scraping down the sides as needed to ensure even mixing.
- Transfer and Garnish: Spoon the pumpkin hummus into a small bowl. Optionally garnish with a drizzle of olive oil, a sprinkle of chili powder, or fresh herbs for presentation.
- Serve: Serve the pumpkin hummus chilled or at room temperature alongside grilled pita bread, crackers, and fresh vegetables for dipping.
Notes
- Use canned chickpeas for convenience or cook dried chickpeas beforehand for a fresher taste.
- Adjust chili powder quantity for preferred spice level.
- This hummus can be refrigerated for up to 5 days in an airtight container.
- Try adding a pinch of cumin or smoked paprika for a smoky flavor variation.
- Garnish with toasted pumpkin seeds for added texture and presentation.
