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Easy Spiced Pumpkin Hummus with Crunchy Pepitas

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This spiced pumpkin hummus is creamy, a little smoky, with warm spices that make it perfect for cozy nights. It comes together in under 15 minutes with simple pantry ingredients and is a crowd-pleasing appetizer that delivers comfort in every bite.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup canned pumpkin puree (100% pure, not pumpkin pie filling)
  • 1/4 cup tahini
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon fine sea salt
  • 2–3 tablespoons ice-cold water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper (optional)
  • 1/3 cup pepitas (raw, shelled pumpkin seeds)
  • Extra drizzle of olive oil (for topping)
  • Sprinkle of smoked paprika (for topping)
  • Fresh parsley or cilantro (optional, for garnish)

Instructions

  1. Drain and rinse the chickpeas under cold running water. Let them drain in a colander. For extra-smooth hummus, gently rub the chickpeas between your hands or a clean kitchen towel to remove the skins (optional).
  2. Heat a small skillet over medium heat. Add the pepitas and toast them, stirring frequently, for 2-3 minutes until they start to brown and smell nutty. Remove from the pan immediately and set aside.
  3. In a food processor, combine the tahini and fresh lemon juice. Blend for about 1 minute until the mixture turns thick and pale and becomes smooth and creamy. Scrape down the sides once during this process.
  4. With the food processor running, drizzle in the olive oil through the feed tube. Add the minced garlic. Blend for another 30 seconds until well combined.
  5. Add the pumpkin puree, cumin, smoked paprika, cinnamon, ginger, cayenne (if using), and salt to the food processor. Blend for 30 seconds until smooth and uniformly orange. Scrape down the sides and bottom of the bowl.
  6. Add the drained chickpeas to the food processor. Blend for about 1 minute, then stop and scrape down the sides. Blend for another 1-2 minutes until very smooth. If the hummus seems too thick, add the ice-cold water 1 tablespoon at a time while the processor is running.
  7. Taste the hummus and adjust seasoning as needed—add more salt, lemon juice, or a pinch more cumin. Blend for another 10 seconds after any adjustments.
  8. Transfer the hummus to a serving bowl. Let it rest at room temperature for at least 15 minutes to allow flavors to meld. When ready to serve, create a well in the center with the back of a spoon, drizzle with olive oil, sprinkle with the toasted pepitas, and add a final dusting of smoked paprika. Garnish with fresh parsley or cilantro if desired.

Notes

For the smoothest hummus, blend for a full 3 minutes after adding the chickpeas. Let ingredients come to room temperature before blending. The hummus tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. To serve cold hummus, let it sit at room temperature for 20-30 minutes before serving.

Nutrition

Keywords: pumpkin hummus, spiced hummus, fall appetizer, easy hummus, pumpkin recipe, healthy snack, vegan appetizer, gluten-free dip

Find it online: https://zorbmeal.com/easy-spiced-pumpkin-hummus-with-crunchy-pepitas/