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Pumpkin Hummus

Pumpkin hummus made with creamy blended chickpeas and pumpkin puree, finished with a bright lemon-garlic flavor. The thick, smooth orange dip is topped with olive oil, toasted-style pumpkin seeds, and a dusting of smoked paprika for a restaurant look.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Middle Eastern-American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

chickpeas
  • 1 can (15 oz) chickpeas, drained (reserve liquid) Reserve the liquid (aquafaba) to adjust texture.
pumpkin
  • 0.75 cup pumpkin puree
tahini and citrus
  • 0.25 cup tahini
  • 3 tbsp lemon juice
aromatics and oil
  • 2 cloves garlic
  • 2 tbsp olive oil
spices
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
aquafaba
  • 2 tbsp chickpea liquid (aquafaba) for consistency Start with 2 tbsp and add 1 tbsp at a time until silky and spreadable.
toppings
  • 1 tbsp olive oil For the finishing drizzle.
  • 1 tbsp pumpkin seeds For scattering on top.
  • 0.5 tsp smoked paprika For a light dusting over the drizzle.
  • 2 tbsp fresh parsley Chopped, for garnish.
serving
  • 1 pita
  • 1 carrots
  • 1 celery
  • 1 cucumbers

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. In a blender, combine chickpeas, tahini, and lemon juice and blend for 1 minute until as smooth as possible. Stop and scrape down the sides once if needed.
Make it pumpkin-creamy
  1. Add pumpkin puree, garlic, olive oil, cumin, smoked paprika, pumpkin pie spice, and salt, then blend for 2-3 minutes until very smooth and creamy. Continue blending until no chickpea bits remain.
Adjust texture
  1. Add chickpea liquid (aquafaba) 1 tablespoon at a time, blending after each addition until the hummus reaches your desired consistency. Use more aquafaba for a fluffier texture.
Season and shape
  1. Taste the hummus and adjust seasoning as needed for salt, lemon, or spices. Blend briefly again if you make changes.
Garnish and serve
  1. Spoon the hummus into a bowl and spread it smooth, creating a well in the center. Keep the surface level so the topping pools nicely.
  2. Drizzle olive oil into the center well, then scatter pumpkin seeds and smoked paprika over the top. Finish with fresh parsley for color.
  3. Serve with pita and vegetables, arranging carrots, celery, and cucumbers around the bowl for dipping.

Notes

For the silkiest texture, blend longer after adding the pumpkin and scrape the sides of the blender before the final blend. Refrigerate in a sealed container up to 4 days; stir well before serving and add a splash of aquafaba or lemon juice to loosen. Freezing isn’t recommended because the texture can turn grainy. If you want a dairy-free, it’s naturally dairy-free as written; for extra fiber, use more pumpkin puree and add an extra spoon of chickpea liquid for creaminess.