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Pumpkin Hummus with Spices

If you haven't tried pumpkin hummus yet, you're in for a real treat! This creamy, slightly sweet dip is perfect for your next playdate or girls' night. It's got all the protein of regular hummus but with a fun fall twist that'll have everyone asking for the recipe.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 15-ounce can chickpeas, drained and rinsed
  • 3/4 cup pumpkin puree
  • 1/4 cup tahini
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2-4 tablespoons olive oil
  • Pita chips or fresh vegetables for serving

Method
 

  1. Add chickpeas, pumpkin puree, tahini, lemon juice, garlic, cumin, cinnamon, cayenne, and salt to a food processor.
  2. Blend until smooth, scraping down the sides as needed. This usually takes about 2-3 minutes.
  3. With the processor running, slowly drizzle in olive oil until you reach your desired consistency. Start with 2 tablespoons and add more if you like it creamier.
  4. Taste and adjust seasonings if needed—maybe a pinch more salt or a squeeze of lemon!
  5. Transfer to a serving bowl and drizzle with a little extra olive oil on top. Sprinkle with a dash of cinnamon or paprika for a pretty presentation.
  6. Serve with pita chips, carrot sticks, cucumber slices, or your favorite veggies. Store leftovers in an airtight container in the fridge for up to 5 days.