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Introduction
The origins of hummus can be traced back to the Middle East, where this beloved chickpea-based dip has been a culinary staple for centuries. While traditional hummus recipes have remained relatively unchanged over time, modern variations like this pumpkin hummus showcase the versatility of this ancient dish. Pumpkin, a quintessential autumn ingredient, adds a delightful seasonal flair and a boost of vitamins and antioxidants to the creamy spread. This unique twist on hummus is a delightful way to celebrate the fall harvest and enjoy the comforting flavors of the season.
Ingredients
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini (sesame seed paste)
• 1/4 cup freshly squeezed lemon juice
• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional, for a spicy kick)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1/4 cup water, or as needed to reach desired consistency
Step 1:
In a food processor or high-powered blender, add the drained and rinsed chickpeas, pumpkin puree, tahini, lemon juice, olive oil, minced garlic, cumin, smoked paprika, cayenne pepper (if using), salt, and black pepper.
Step 2:
Blend the ingredients together until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
Step 3:
With the machine running, slowly add the water, a little at a time, until the desired consistency is reached. You may need to add more or less water depending on your preferred thickness.
Step 4:
Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.
Step 5:
Transfer the pumpkin hummus to a serving bowl and garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley or cilantro (if desired).
Q: Can I use fresh pumpkin puree instead of canned?
A: Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast and puree the pumpkin first, and adjust the seasoning as needed since fresh pumpkin may have a different flavor than canned.
Q: How long does this pumpkin hummus last in the fridge?
A: The pumpkin hummus will last up to 5 days when stored in an airtight container in the refrigerator.
Q: Is this recipe gluten-free?
A: Yes, this pumpkin hummus recipe is naturally gluten-free as long as you serve it with gluten-free accompaniments like fresh vegetables or gluten-free crackers or bread.
• For a smoother texture, remove the skins from the chickpeas before blending.
• Adjust the amount of water to achieve your desired consistency, adding more for a thinner dip or less for a thicker one.
• Garnish with a drizzle of olive oil, a sprinkle of paprika, and fresh parsley or cilantro if desired.
• This hummus is vegetarian, vegan, and gluten-free.
• Substitute tahini with almond or cashew butter for a nut-free alternative.
• For a richer flavor, try roasting the garlic before adding it to the hummus.
Serve the pumpkin hummus with warm pita bread, fresh vegetables, or crackers for dipping.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Prepare all the ingredients in advance to make the blending process quick and efficient.
- For a smoother texture, remove the skins from the chickpeas before blending.
- Adjust the amount of water gradually to achieve your desired consistency.
- For a richer flavor, try roasting the garlic before adding it to the hummus.
For a nutty twist, substitute tahini with almond or cashew butter. Or, try adding your favorite spice blend or herbs for a unique flavor variation.
Pair the pumpkin hummus with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, or a light beer like a wheat ale or lager. It also pairs well with roasted vegetables or a fresh green salad.
Best made in the fall when pumpkins are in season, but can be enjoyed year-round.
This recipe contains sesame seeds (from the tahini) and chickpeas (legumes). It is free from common allergens like dairy, eggs, nuts, and wheat/gluten.
