Pumpkin Hummus

Smooth, creamy Pumpkin Hummus is a flavorful way to celebrate the fall season. It’s perfect for dipping with pita chips, crackers, and veggies, or spreading on toast and sandwiches. With its rich, cozy flavor, this fall-inspired dip is one you’ll want to make on repeat all season long.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegan

Prep Time 10

Total Time 10

Servings servings

Calories 92

Author Kim

Ingredients

1/2 cup pumpkin puree
1 (15 oz.) can chickpeas drained and rinsed
1/2 lemon juiced (about 2 teaspoons)
2 garlic cloves
2 tablespoons tahini
4 tablespoons extra virgin olive oil divided
2 tablespoons iced water
1/2 teaspoon sea salt plus more to taste, as desired
1/2 teaspoon ground cumin plus more to taste, as desired
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
Smoked paprika and pumpkin seeds (optional for sprinkling over the top before serving)

Instructions

Combine all ingredients in the bowl of a food processor or high-speed blender. Reserve 1 tablespoon olive oil for the topping. Process or blend until smooth, stopping occasionally to scrape down sides of bowl or pitcher.
Drizzle 1 tablespoon extra virgin olive oil over the top and serve with raw veggies, chips and/or crackers. Also, wonderful as a topping for sweet potatoes, salads and wraps.

Notes

You can easily double this recipe to make enough for a party. Leftovers will keep fresh for up to 7 days in an airtight container. We do not recommend freezing hummus, as the texture will not be quite right after thawing.

Nutrition