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Pumpkin Hummus

Pumpkin hummus with a velvety, fully blended texture—made by processing chickpeas with tahini, lemon juice, and pumpkin puree until creamy. Finished with a well in the center, olive oil, toasted pumpkin seeds, and a dusting of smoked paprika for a classic Middle Eastern-meets-American twist.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Middle Eastern-American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin hummus base
  • 1 can (15 oz) chickpeas, drained (reserve liquid) Use the reserved liquid (aquafaba) as needed to adjust texture.
  • 0.75 cup pumpkin puree
  • 0.25 cup tahini
  • 3 tbsp lemon juice
  • 2 cloves garlic Use fresh garlic for best flavor.
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 2 tbsp chickpea liquid (aquafaba) for consistency Start with 2 tbsp, then add up to 4 tbsp for fluffier texture.
Toppings and serving
  • olive oil For drizzling over the top.
  • pumpkin seeds For scattering on top.
  • smoked paprika For a light dusting.
  • fresh parsley For garnish.
  • pita For serving.
  • carrots For veggie crudités.
  • celery For veggie crudités.
  • cucumbers For veggie crudités.

Equipment

  • 1 stand mixer

Method
 

Blend the hummus
  1. Add chickpeas, tahini, and lemon juice to a stand mixer and blend for 1 minute, scraping down as needed, until as smooth as possible.
  2. 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.
  3. Add chickpea liquid (aquafaba) 1 tablespoon at a time, blending after each addition, until you reach your desired consistency for a smooth, spoonable dip.
  4. Taste the hummus and adjust seasoning as needed, adding more salt, lemon juice, or aquafaba to balance flavor and texture.
Serve with toppings
  1. Transfer the hummus to a bowl and spread it into an even layer, then create a well in the center with the back of a spoon.
  2. Drizzle olive oil into the well, then scatter pumpkin seeds over the surface and dust with smoked paprika.
  3. Serve immediately with pita and vegetables such as carrots, celery, and cucumbers.

Notes

Pro tip: blend longer if you want extra-silky hummus—stop only when it looks completely smooth, not grainy. Refrigerate in a sealed container up to 4 days; stir well before serving because it can firm slightly. Freezing is not recommended for best texture. For a dairy-free swap, this recipe is already vegan and naturally dairy-free—just use good tahini and check that your spices are gluten-free if needed.