Spiced Pumpkin Hummus Recipe
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 chips, veggie sticks or as a spread on a sandwich or wrap!
Ingredients
- 1 (19-ounce) can no salt added chickpeas
- ½ cup pure pumpkin puree (canned pumpkin puree), not pumpkin pie filling
- 3 tablespoons tahini
- 6 to 8 tablespoons cold water, depending on the consistency you want
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 teaspoon salt, or to taste
- ¾ teaspoon pumpkin pie spice, or more if you want the flavour more pronounced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
Garnish Ideas (optional)
- Olive oil
- Chickpeas, reserve some from your can of chickpeas if you like
- Crispy sage leaves
- Pumpkin seeds
- Chives or green onion, chopped
- Smoked paprika
Instructions
Making Hummus in a Blender
- Remove and 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.
- Blend, stopping to scrape sides of blender, as necessary, with a rubber spatula.
- With the blender going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
- Once done, 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.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Making Hummus in a Food Processor
- Remove and discard 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 a food processor. Process for about 1 minute. Once stopped, scrape sides of processor with a rubber spatula. It will be crumbly at this point.
- Add pumpkin puree, tahini, oil, garlic, salt, pumpkin pie spice, black pepper, cumin, smoked paprika, and cayenne. Process again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- With processor going, drizzle in water (start with 3 tablespoons) and process for about 3 minutes. Add more water, as necessary, to reach your desired consistency.
- When everything is smooth, creamy and combined, taste for seasoning and add more if necessary.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Notes
- 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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
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