Recipes › Pie Pumpkin (Squash) › Pumpkin Hummus
Pumpkin Hummus
A seasonal twist on classic hummus with roasted pie pumpkin purée swirled through tahini and chickpeas — creamy, lightly sweet, and beautifully orange. Pie pumpkin's dense, flavorful flesh adds depth that carving pumpkin cannot. Serve with pita and vegetables for an autumn mezze board centerpiece.
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Ingredients
- 1 cup pie pumpkin purée, roasted and puréed
- 15 oz chickpeas, canned, drained and rinsed
- 3 tbsp tahini
- 3 tbsp lemon juice, freshly squeezed
- 2 cloves garlic
- 3 tbsp olive oil, plus more for drizzling
- ½ tsp pumpkin pie spice
- ½ tsp ground cumin
- 3 tbsp ice water
- ¾ tsp salt
- 2 tbsp toasted pumpkin seeds, for garnish (optional)
Contains: sesame.
Method
- Combine pumpkin purée, chickpeas, tahini, lemon juice, garlic, olive oil, pumpkin pie spice, cumin, and salt in a food processor.About 2 min
- Process for 3 to 4 minutes, scraping down the bowl. With the machine running, drizzle in ice water until very smooth and creamy.About 4 min
- Taste and adjust lemon, salt, and spices.About 2 min
- Transfer to a serving bowl. Use the back of a spoon to make a well in the center.About 1 min
- Drizzle with olive oil. Scatter toasted pumpkin seeds and a pinch of pumpkin pie spice.About 1 min
Tips
- The ice water emulsifies the tahini for an ultra-smooth texture
- Balance the sweetness of the pumpkin with enough lemon and cumin
- Pie pumpkin gives a deeper color and flavor than carving pumpkin varieties
Ring the changes
- Add a roasted garlic clove for sweeter, more mellow garlic flavor
- Swirl in a tablespoon of maple syrup for a sweeter autumn version
Keeping it
Refrigerate for up to 5 days. Drizzle fresh olive oil before serving if it dries on top.
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