Pumpkin Hummus is one of the loveliest dips to enjoy especially during the fall season. Combining creamy pumpkin puree and hearty chickpeas with the earthy richness of tahini and olive oil, this dish is elevated by aromatic spices like cumin, cinnamon, and smoked paprika. The result is a smooth and luscious hummus with a subtle sweetness that perfectly captures the essence of fall.
This pumpkin hummus is not only delicious but also versatile and easy to make, requiring just 15 minutes from start to finish. Whether you use canned pumpkin for convenience or freshly roasted pumpkin for an extra touch of homemade charm, this recipe delivers a perfect balance of savory and sweet.
Enjoying this during fall is what I want to help you achieve with this easy-to-follow fall pumpkin hummus recipe below.
Delicious Pumpkin Hummus Recipe: Best Fall Appetizers
Equipment
Ingredients
- 1 cup canned pumpkin puree or fresh roasted pumpkin
- 1 15 oz chickpeas drained and rinsed
- 2 tbsp tahini
- 2 tbsp olive oil plus extra for drizzling
- 2 cloves garlic minced
- 2 tbsp lemon juice freshly squeezed
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp smoked paprika plus extra for garnish
- 1/4 tsp salt adjust to taste
- 2 tbsp water adjust for consistency
- Optional garnish: Toasted pumpkin seeds pomegranate arils, or fresh parsley
Instructions
Prepare your pumpkin (if using fresh):
- Roast pumpkin cubes in a 400°F (200°C) oven for about 20 minutes until soft. Allow to cool slightly before blending.
Blend the ingredients:
- In a food processor, combine the chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, cumin, cinnamon, paprika, and salt.
Adjust the texture:
- Add water, one tablespoon at a time, blending until the hummus reaches your desired creamy consistency.
Taste and adjust seasoning:
- Add more salt, lemon juice, or spices to suit your taste.
Serve:
- Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with smoked paprika or your favorite garnish.
