Pumpkin Hummus 🎃🧄🥙 Creamy, Spiced, and Perfect for Fall Snacking

This autumn twist on classic hummus blends pumpkin purée with chickpeas, tahini, and warm spices for a smooth, flavorful dip. It’s great with pita, crackers, or crisp vegetables — and works beautifully as a spread in wraps or sandwiches.

Ingredients (Makes about 2 cups)

• 1 (15 oz) can chickpeas, drained and rinsed
• 1 cup pumpkin purée (not pumpkin pie filling)
• 3 tbsp tahini
• 2–3 tbsp olive oil, plus more for drizzling
• 2 tbsp lemon juice
• 1 clove garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp cinnamon (optional, for warmth)
• ½–1 tsp salt, to taste
• 1–2 tbsp water, as needed for texture
• Optional garnish: olive oil, pumpkin seeds, smoked paprika, chopped parsley

Instructions

Step 1: Blend the base

• In a food processor, combine chickpeas, pumpkin purée, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon (if using), and salt.

Step 2: Add olive oil

• With the motor running, slowly drizzle in olive oil until the mixture is smooth.

Step 3: Adjust consistency

• Add 1–2 tbsp water, a little at a time, to reach your desired creaminess.

Step 4: Taste and season

• Adjust salt, lemon juice, or spices to taste.

Step 5: Serve

• Spoon into a bowl, drizzle with olive oil, and top with pumpkin seeds, paprika, or parsley.

Flavor Variations

• Add roasted garlic instead of raw for a sweeter, mellower flavor
• Blend in chipotle peppers for a smoky heat
• Use maple syrup for a sweet–savory twist
• Top with crispy chickpeas for crunch

Pro Tips

• Peel chickpeas for an ultra-smooth hummus (optional, but worth it)
• Use high-quality tahini for the best flavor
• Serve at room temperature for maximum creaminess
• Store in the fridge for up to 5 days — stir before serving

Final Thoughts

Pumpkin Hummus is creamy, cozy, and versatile — perfect for fall gatherings, snack boards, or a quick protein-packed lunch.

Scoop it. Spread it. Fall in love with it. 🎃🧄🥙