Spiced Pumpkin Hummus (Printable Version)

A creamy dip blending roasted pumpkin, chickpeas, tahini, and warm spices for rich autumn flavors.

# What You'll Need:

→ Vegetables

01 - 1 cup pumpkin purée, unsweetened
02 - 1 clove garlic, minced

→ Legumes

03 - 1 (15 oz) can chickpeas, drained and rinsed

→ Tahini & Oils

04 - 1/4 cup tahini
05 - 2 tablespoons extra-virgin olive oil, plus extra for drizzling

→ Citrus

06 - 2 tablespoons fresh lemon juice

→ Spices

07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon smoked paprika, plus extra for garnish
10 - 1/4 teaspoon ground coriander
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1/2 teaspoon salt

→ Garnish

13 - Toasted pumpkin seeds (pepitas)
14 - Chopped fresh parsley

# Directions:

01 - Place chickpeas, pumpkin purée, tahini, garlic, olive oil, lemon juice, cumin, cinnamon, smoked paprika, coriander, cayenne pepper (if using), and salt into a food processor.
02 - Process until smooth and creamy, scraping down the sides as necessary. If mixture is too thick, add 1 to 2 tablespoons water and blend again.
03 - Taste the hummus and adjust salt, lemon juice, or spices to preference.
04 - Transfer to a serving bowl, drizzle with olive oil, sprinkle additional smoked paprika, and top with toasted pumpkin seeds and chopped parsley. Serve with pita chips, crackers, or fresh vegetables.

# Expert Advice:

01 -
  • It's deceptively easy to make, but tastes like you've spent hours coaxing out the flavors.
  • The warm spices hit you with that comforting autumn feeling without needing a pumpkin spice latte in sight.
  • It's naturally vegan and gluten-free, which means everyone at your gathering can enjoy it without a second thought.
  • You can make it in minutes, yet it keeps well in the refrigerator for up to four days if you don't devour it all at once.
02 -
  • Tahini can seize and become grainy if you're too aggressive with blending. Use steady, patient blending rather than high speed bursts. Patience here creates perfection.
  • If you decide to roast fresh pumpkin, cut it into cubes, toss with olive oil and a pinch of your spices, then roast at 400°F for 20 to 25 minutes until tender and caramelized. The depth of flavor you'll gain is absolutely worth the extra effort.
  • This hummus actually tastes better the next day after the spices have had time to fully blend and mellow. Make it ahead if you're serving at a party.
03 -
  • If your hummus breaks or seizes while blending, don't panic. Stop immediately, add a tablespoon of warm water, and blend gently. Tahini can be finicky, but warm water usually rescues it beautifully.
  • Buy whole spices if you can and toast them lightly in a dry pan before grinding or crushing them. The aromatic oils that release will deepen the flavor of your entire hummus in ways pre-ground spices simply can't match.

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