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Easy Savory Spiced Pumpkin Hummus with Crunchy Pepitas

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A creamy, savory pumpkin hummus with warm spices and crunchy pepitas. Perfect for fall gatherings, this quick and easy dip is a crowd-pleaser that comes together in under 15 minutes.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz / 425g) canned chickpeas, drained and rinsed
  • 1/4 cup (60g) tahini, stirred well
  • 3 tablespoons (45ml) fresh lemon juice
  • 2 cloves garlic, minced
  • 3 tablespoons (45ml) olive oil, plus more for serving
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt, or to taste
  • 2–3 tablespoons (30-45ml) water, to thin
  • 1/4 cup (30g) pepitas (pumpkin seeds), raw or roasted
  • Optional toppings: extra olive oil, smoked paprika, fresh parsley, whole pepitas

Instructions

  1. Toast the pepitas. Heat a small skillet over medium heat. Add the pepitas and toast for 2-3 minutes, shaking the pan often, until fragrant and starting to pop. Transfer to a plate to cool.
  2. Prepare the chickpeas. Drain and rinse the chickpeas well. For extra smooth hummus, peel the skins off (optional).
  3. Blend the base. In a food processor, combine the chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, cinnamon, cayenne (if using), and salt. Process for about 30 seconds until combined and creamy.
  4. Adjust the consistency. With the processor running, add water 1 tablespoon at a time through the feed tube. Process for another 60 seconds until smooth and silky. Add more water if too thick, or more chickpeas if too thin.
  5. Taste and adjust. Add more salt, lemon, or spices as desired.
  6. Scrape and process again. Use a rubber spatula to scrape down the sides. Process for another 30 seconds.
  7. Transfer to a serving bowl. Smooth the top with the back of a spoon.
  8. Add the toppings. Drizzle olive oil over the top. Sprinkle toasted pepitas, smoked paprika, and fresh parsley if desired.
  9. Let it rest (optional but recommended). Cover and refrigerate for 30 minutes before serving to meld flavors.
  10. Serve with warm pita bread, crunchy vegetables, crackers, or spread on a sandwich.

Notes

For extra smooth hummus, peel the chickpeas and warm them slightly before blending. Use ice water for fluffier texture. Toast pepitas just before serving to maintain crunch. Make ahead: prepare base a day in advance, store in fridge, then add toppings before serving. Store leftovers in an airtight container in the fridge for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin hummus, savory pumpkin dip, fall appetizer, vegan hummus, gluten-free dip, easy hummus recipe, spiced hummus, pepitas

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