Pumpkin Hummus is on the menu today, though I prefer to call it Pumpkincredible Hummus!
I’ve posted quite a few sweet pumpkin recipes, so thought I’d deliver a savory recipe to give the Pumpkin Chickpea Cauliflower Curry some company. 
Plus, it’s hummus. We need all the varieties! Curry hummus, sweet potato hummus, and more!
I played with a few flavor combinations when testing this pumpkin hummus (from Plant-Powered Families) and found that my palate was happiest with a combination of smoky spices – smoked paprika and cumin. A touch of allspice rounds out the flavors, so try to include it!
And, you might be asking “why, oh why, Dreena, would you add maple syrup to your hummus?”
I have not gone mad. Cooked pumpkin is not as sweet as cooked sweet potato, and I found that just this small amount of maple syrup (and it is a small amount) brought a better flavor balance to the dip.
Finally, some toasted pumpkin seeds beautifully accent this hummus.
I didn’t want to overwhelm the flavor of this dip with tahini, so I used just a smidgen, and then finish the puree by pulsing in some toasted pumpkin seeds. Keep them a little chunky, and the color stays more vibrant – plus it adds some texture if you like that.
I had these beautiful long red bell peppers and cut them into strips – look, they are nature’s little dippers!… Ok, maybe take a second place to endive.
You know what? I don’t have much else to say about this hummus other than – go make it!
Yeah, I’m a bossy-pants when it comes to hummus.
Pumpkin Hummus: Pumpkincredible Hummus!
Ingredients
- 1 can (14/15 oz) chickpeas, drained and rinsed
- 1 can (14/15 oz) white beans (cannellini or other), drained and rinsed
- 1 cup canned pure pumpkin I use farmer’s market brand
- 1/4 cup freshly squeezed lime juice try not to substitute lemon juice, the lime flavor really works here
- 1 medium-large clove garlic adjust to taste, use smaller clove for kid-friendly
- 1 - 1 1/4 tsp sea salt adjust to taste
- 2 tbsp tahini to taste
- 1 tsp ground cumin
- 1/2 tsp smoked paprika (if you don’t have smoked paprika, use another 1/4 tsp cumin - then go out and get yourself some smoked paprika!!)
- 1/4 tsp rounded ground allspice
- 1/2 tsp pure maple syrup
- 1/3 cup toasted pumpkin seeds see note for toasting; reserve about 2-3 tbsp for garnish
Instructions
- In a food processor add all ingredients except pumpkin seeds (and starting with 1 tbsp tahini). Puree until very smooth. Taste, and if you’d like to add addditional garlic or spices, add a little (and if you'd like a richer tahini flavor, add the other tablespoon). Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through. Transfer mixture to a serving dish, and top with remaining pumpkin seeds. Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.
Notes
- Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.
- Pumpkin Seeds Note: When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time. So, consider toasting about a cup or more. To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray). Bake at 400 for several minutes until they turn a golden color and you can smell a nutty aroma. This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven. Just be sure to watch them after about 6-7 minutes, as they can burn quickly.
Have you ever made Pumpkin Hummus?
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Rochelle KW says
I made this tonight for my family. Everyone, including my son, really enjoyed it! Thank you for sharing this one!
Denise Levesque says
Love it love it love it!!! just made it and it is sooo very good, thank you Dreena !
mindy says
I love hummus and this looks amazing! can’t wait to try it
Greta says
This sounds delicious but I don’t have tahini nor can I find it anywhere. Substitutions?
dietra hennig says
OLIVE OIL!!!
or try a whole foods for the tahini.
Rebecca Cody says
You can make hummus without adding tahini at all, especially if you eat a low fat diet. To thin the hummus just use some of the liquid from the beans, or vegetable broth or water. I don’t much like the taste of tahini, and leaving it out I don’t miss it.
Kattia says
I’m inspired! This is awasome. I love hummus, but I’ve never make it with pumpkin or sweet potatoes. Thank you very much! 🙂