Pumpkin Hummus is the perfect appetizer for Fall holiday parties. Made of chickpeas, pumpkin puree, tahini, Greek extra virgin olive oil, roasted garlic and cumin, and parsley, you will LOVE this quick, easy and delicious pumpkin recipe.
Hello, My Friends,
Today, I bring you one of my favorite “go to” recipes for an appetizer whenever I have people over – Hummus. This time I made a couple of changes to my classic hummus recipe to transform the dish into a seasonal snack, or holiday party bite during this Fall Season… Pumpkin Hummus with roasted garlic.
I enjoy cooking with spices and Middle Eastern flavors, and one of the spices that I’m addicted to is cumin. I use cumin as seeds, and ground, in as many dishes as I can. Even though I love cumin, I don’t want to overpower the dish with such a strong flavor, so it’s good to be careful so you infuse the flavor and the fragrance into the food, but not overwhelm it.
This pumpkin hummus is super easy, and you only need a few ingredients and the food processor, and in less than 5 minutes you have a healthy appetizer. Hint: It’s great just newly made, but tastes even better if you let the hummus marinate in the refrigerator for several hours. I like to make it the night before a party, and by the next day all the flavors come together nicely.
It’s surprisingly that I haven’t make my classic hummus recipe for you but I will work on this recipe and hopefully you will have it soon at Spoonabilities.
How to Make the Smoothest and Creaminess Pumpkin Hummus with Roasted Garlic
The key to having a smooth and creamy pumpkin hummus is to remove the out skin from the chickpeas. This step is optional, but I can assure you it worth spending extra few minutes. I have two tips for you on what is the best way to peel the chickpeas.
- First tip: Place the chickpeas in a colander and rinse. Take a small amount, and with your two hands, rub the chickpeas, and you will see how the skin starts to pull off. Takes a few batches to complete a whole can of chickpeas.
- Second tip: After you rinse the chickpeas in the countertop, place a large kitchen towel, add the chickpeas to one side of the towel and cover with the other half. Rub the chickpeas carefully. You will see how the skin starts to pull off. Remove the ones already peeled and the skin. Keep doing this process until they are all clean.
How to Make Pumpkin Hummus
The ingredients for my classic hummus are: chickpeas, extra virgin olive oil, ground cumin, roasted garlic, tahini, lemon juice, parsley, sea salt, and black pepper. The only addition to make it seasonal is a can of pumpkin puree.
- First, add all the ingredients in the food processor.
- Blend all the ingredients until become smooth and creamy.
- Serve with homemade pita chips or with fresh vegetables like carrots, radishes, and cucumber.
Feel free to add other spices like paprika or sumac. I recommend to refrigerate for an hour or overnight before serving. But, again it’s optional.
There are many ways to eat Pumpkin Hummus besides on pita bread or chips. Here are some examples:
- In a sandwich or wrap instead of mayonnaise.
- On a lamb burger
- On toast with avocado and marinated tomatoes
- Scramble some eggs and add a spoonful of hummus.
- Deviled eggs with hummus and add a spicy flavor like sriracha, Thai chili sauce or paprika
- In a pizza or quesadilla
- In a salad
- Filled vegetable roll-ups with zucchini, yellow squash, cucumber.
For this Pumpkin Hummus, I made my own pita chips. You can too! Just cut the pita bread into triangles; sprinkle on a little Greek extra virgin olive oil, salt, pepper, and sumac. Bake for 10 minutes. Or if you want to take a more traditional approach, make some homemade naan bread and enjoy.
This Pumpkin Hummus recipe is:
- Quick & Easy
- Paleo friendly
- full of Fall flavors
- smoky taste
- Great Party food
Looking for more Appetizer Recipes?
- Avocado & Black Bean Crostini
- Spicy Honey Mustard Almonds
- Sausage Bites with Fig Mustard
- Époisses Ham Apple Tart
- Fig Almond & Brie Cheese Tortilla Roll Ups
If you’re looking for another awesome dip, also try the best guacamole recipe ever!
UPDATE: October 6, 2017: This recipe was just featured as the second recipe at Blooming Bite’s post called “Game On, Best Tailgate Recipes.”
I hope you get to enjoy this tasty Pumpkin Hummus.
Happy Harvest Season,
Pumpkin Hummus is the perfect appetizer for Fall holiday parties. Made of chickpeas, pumpkin puree, Greek EVOO, tahini, garlic, cumin, and parsley, you will LOVE this quick, easy and delicious recipe.
- 1 (15.5-ounce) can chickpeas, drained and rinsed
- 1 TableSpoon FIVE Organic Extra Virgin Olive Oil Click to buy in our online shop
- 1 teaSpoon of ground cumin
- 1 clove of garlic
- 1 (15-ounce) can pumpkin puree
- 3 TableSpoons tahini
- 1 TableSpoon lemon juice
- 1/4 TeaSpoon parsley, chopped
- 1/4 TeaSpoon ground black pepper
- 3/4 TeaSpoon Pure Greek Sea Salt Click to buy in our online shop
- 1/4 TeaSpoon sumac
- 1/4 cup pumpkin seeds
- Add water if needed – 1 or 2 TableSpoons
- Combine chickpeas, pumpkin purée, tahini, lemon juice, parsley, cumin, garlic, olive oil, salt and pepper in a food processor, and process until creamy and smooth.
- Transfer to a bowl, cover and refrigerate for at least 1 hour and up to 5 days.
- Garnish with pumpkin seeds & sumac.
- Category: Appetizer
- Method: food processor
- Cuisine: Middle Eastern
- Serving Size: 1
- Calories: 166
- Sugar: 4.1 g
- Sodium: 305 mg
- Fat: 8.2 g
- Trans Fat: 1.4 g
- Carbohydrates: 18.7 g
- Fiber: 5.8 g
- Protein: 6.6 g
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