Hummus is something we always keep in our refrigerator, and this creamy Smoky Pumpkin Hummus is one of our favorites. The slightly smoky flavor and hint of garlic pair beautifully with the pumpkin. This recipe yields about 2 cups of a nutritious, high-protein snack for dipping or as a spread on a sandwich or wrap.
Ingredients
- Pumpkin: cooked pumpkin, here is a recipe for How to Roast a Pumpkin. Or you can use canned 100% pure pumpkin (not pie pumpkin).
- Chickpeas: also called garbanzo beans. You can use canned or 2 cups of freshly cooked.
- Spices: smoked paprika, cumin, salt.
- Garlic: freshly minced.
- Tahini: tahini (sesame paste) helps to give the hummus a creamy texture.
The Secret to Extra Creamy Hummus
The key to achieving that really creamy hummus texture is removing the sheath (or skin) from the chickpeas. It takes a minute (okay, probably closer to five) but I promise it’s worth it.
Start by rinsing the chickpeas well under running water and giving them a good shake in a colander. This helps loosen the sheath. Then, gently squeeze each chickpea between your fingers and the sheath will slide right off. You’ll be amazed at the difference in texture.
Bonus: removing the chickpea skins can also help reduce flatulence, who doesn’t appreciate that?
Instructions
To make this savory pumpkin hummus you will need a food processor or high-speed blender. I have a Cuisinart Food Processor that I have had for almost 20 years and I love it.
- Add chickpeas to the food processor or blender and blend for about 10 seconds to chop the chickpeas fine.
- Then add the spices, tahini, lemon juice, freshly minced garlic, and pumpkin.
- Blend until smooth and combined.
- While the processor is blending, pour the olive oil through the shoot and continue blending until a smooth and creamy texture is achieved.
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FAQ’s
Yes. Canned pure pumpkin works very well in this recipe. Just be sure to use 100% pure pumpkin and not pumpkin pie filling, which contains added sugar and spices.
Removing the chickpea skins is optional, but it creates a noticeably creamier hummus and can help reduce digestive discomfort. If you’re short on time, the hummus will still taste great without this step.
Yes. Tahini can be replaced with extra olive oil or a small amount of Greek yogurt for creaminess. The flavor will change slightly, but the hummus will still be smooth and delicious.
Stored in an airtight container, pumpkin hummus will keep for 4 to 5 days in the refrigerator.
This hummus is not ideal for freezing, as the texture can become grainy once thawed.
Benefits of Pumpkin
Pumpkin is a powerhouse ingredient that adds both nutrition and texture to this hummus. It’s naturally rich in beta-carotene (Vit A), which supports eye health and immune function, especially helpful as we head into colder months.
Pumpkin also provides fiber, which supports digestion and helps keep snacks more satisfying. When blended into hummus, pumpkin adds creaminess without the need for extra oil or tahini, keeping the dip balanced and nourishing.
How to Serve Pumpkin Hummus
- With crackers or chips.
- With pita bread, or Sourdough Bread.
- With cut-up vegetables, such as carrots, celery, radishes, fresh green beans, and cherry tomatoes.
- Add as a spread on sandwiches or wraps for additional flavor and nutrition.
- Thinned slightly and used as a homemade dressing such as this Hummus Dressing.
If you like this hummus recipe, here are a couple of other hummus recipes that we keep on rotation: Roasted Beet Hummus, and White Bean Dip.
If you make this recipe I’d love to hear how it comes out! Leave a comment below.
This post may contain affiliate links by which I may receive a small commission. All product links are items I personally use in my kitchen.
Smoky Pumpkin Hummus
Equipment
Ingredients
- 1 15.5 oz. can chickpeas (garbanzo beans)
- 1 cup pumpkin puree cooked fresh or canned 100% pure pumpkin
- 3 tablespoons tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 clove garlic, minced
- 1 teaspoon cumin
- ¾ teaspoon smoked paprika
- ¼ teaspoon salt
- ¼ cup olive oil
Instructions
- Rinse chickpeas and remove sheath that covers the chickpea. This is not a necessary step but will improve creaminess.
- Add chickpeas to a food processor (or high-speed) blender and blend for about 10 seconds to chop the chickpeas fine.
- Then add the spices, tahini, lemon juice, freshly minced garlic, and pumpkin. Blend until smooth and combined.
- While the processor is blending, pour the olive oil through the shoot and continue blending until a smooth and creamy texture is achieved.
- Serve with you favorite veggies or chips and Enjoy!
