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Pumpkin Hummus

Pumpkin hummus with a silky, orange-tinted texture made by blending chickpeas, tahini, and pumpkin puree until very smooth. Finished with a glossy olive oil well and a crunchy pumpkin seed + smoked paprika topping for a Middle Eastern–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: 310
Ingredients Equipment Method Notes

Ingredients
  

chickpeas, drained (reserve liquid)
  • 1 can (15 oz) chickpeas Reserve the liquid for aquafaba.
  • 2 tbsp chickpea liquid (aquafaba) Use 2-4 tbsp total for desired consistency.
pumpkin puree
  • 0.75 cup pumpkin puree
tahini
  • 0.25 cup tahini
lemon
  • 3 tbsp lemon juice
garlic
  • 2 clove garlic
olive oil
  • 2 tbsp olive oil Use some for blending, plus extra for the topping well.
ground cumin
  • 1 tsp cumin
smoked paprika
  • 1 tsp smoked paprika
pumpkin pie spice
  • 0.5 tsp pumpkin pie spice
salt
  • 0.5 tsp salt
toppings
  • 1 tbsp olive oil For serving topping well.
  • 0.25 cup pumpkin seeds For scattering over the top.
  • 0.5 tsp smoked paprika For the top sprinkle.
  • 2 tbsp fresh parsley Chopped, for garnish.
serving vegetables
  • 8 pita
  • 2 carrots For crudités.
  • 2 celery For crudités.
  • 1 cucumbers For crudités.

Equipment

  • 1 stand mixer

Method
 

Blend the base
  1. In a stand mixer, blend chickpeas, tahini, and lemon juice for 1 minute until as smooth as possible, scraping down the sides if needed. The mixture should look pale and creamy with no visible bean bits.
  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. Pause once to check for any grainy texture and blend again if needed.
Adjust texture and season
  1. With the mixer running, add chickpea liquid (aquafaba) 1 tablespoon at a time until you reach your desired consistency. Stop when the hummus looks thick but spreadable, or lighter and fluffier if you prefer.
  2. Taste and adjust seasoning by adding a little more salt or lemon juice if needed. Aim for bright lemon flavor and warm spice balance.
Serve
  1. Spread the hummus into a bowl and create a well in the center. Smooth the top so the center depression holds the topping.
  2. Drizzle olive oil into the well, then scatter pumpkin seeds and smoked paprika over the surface. Finish with fresh parsley so the top has both color and crunch.
  3. Serve immediately with pita and vegetables like carrots, celery, and cucumbers for dipping. The hummus should be creamy and cohesive against the crunchy crudités.

Notes

For best texture, blend until the hummus looks glossy and completely smooth; adding aquafaba 1 tbsp at a time lets you dial in thickness without thinning too much. Refrigerate in an airtight container for up to 4 days; stir before serving. Freezing is not recommended because tahini-based hummus can become grainy after thawing. For a dairy-free option, this recipe is already vegan; for gluten-free, serve with gluten-free pita or skip pita and use extra vegetables.