Creamy, dreamy and packed full of iconic fall flavours, this savoury spiced pumpkin hummus recipe comes together in minutes. Enjoy this delicious flavoured hummus with your favourite chips, veggie sticks or as a spread on a sandwich or wrap!
Course Appetizer, Snack
Keyword flavoured hummus, leftover pumpkin puree, pumpkin pie hummus
chickpeas(reserve some from your can, if you like)
crispy sage leaves(to taste)
pumpkin seeds(to taste)
minced chives or green onion(to taste)
smoked paprika(to taste)
Making Hummus in a Blender
Remove/discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
Place all ingredients in a high-powered blender, starting with about about 3 to 4 tablespoons of water instead of the full amount listed.Note: If you like, you can reserve some chickpeas for garnish.
Cover and blend, stopping to scrape sides of blender, as necessary.
With machine going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
Taste for seasoning and add more, if desired.Note: The whole blending process should be no more than 5 minutes, but could vary depending on the strength of your blender.
Pour into a serving bowl and drizzle with more olive oil and any of the suggested garnish, if desired.
Making Hummus in a Food Processor
Remove outer skin of chickpeas (pinch the chickpea between your fingers and it should easily slide off). Discard the skins. Removal is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you are pinched for time.
Place chickpeas in food processor. Cover and blend about 1 minute. Once stopped, scrape sides of processor. It will be crumbly at this point.
Add pumpkin puree, tahini, oil, garlic, salt, pumpkin pie spice, black pepper, cumin, smoked paprika, and cayenne. Blend again for another 3 minutes, stopping to scrape sides of processor, as necessary.
With processor going, drizzle in broth or water (start with 3 tablespoons) and blend about 3 minutes. Add more water, as necessary, to reach your desired consistency.
When everything is smooth, creamy and combined, taste for seasoning.
Pour into serving dish, drizzle with a little olive oil and garnish as desired. Serves about 6 to 8. Enjoy!
Peel those chickpeas for an even smoother consistency. Just pinch between your thumb and forefinger and it will slide right off. If you don't have the time to do this, though, no worries!
Prep time is about 20 minutes if you are peeling your chickpeas. If you are skipping this, the prep time is reduced considerably.
Use pure pumpkin purée here, not pumpkin pie spice.
You can use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. It's up to you!
Speaking of making your own, you can used canned pumpkin puree here or make it from scratch.
Alternatively, if you don't have pumpkin pie spice, you can mix in a little cinnamon, nutmeg and clove.
Smoked paprika was used here, but chipotle powder also works.
Nutrition information (estimate only) is based on 8 servings and does not include garnish.