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Easy Spiced Pumpkin Hummus with Crunchy Pepitas

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This creamy, savory pumpkin hummus is spiced with cumin, cinnamon, and cayenne, then topped with crunchy toasted pepitas. It’s a quick, crowd-pleasing appetizer that’s perfect for fall gatherings and beyond.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¾ cup canned pumpkin purée (100% pumpkin, not pie filling)
  • ⅓ cup tahini, well stirred
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 small garlic clove, roughly chopped
  • ½ teaspoon salt, plus more to taste
  • 3 to 4 tablespoons ice-cold water
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • ¼ teaspoon smoked paprika
  • ¼ cup pepitas (raw or roasted)
  • 1 tablespoon olive oil (for toasting pepitas)
  • Pinch of salt (for pepitas)
  • Pinch of smoked paprika (for pepitas)

Instructions

  1. Toast the pepitas: In a small skillet over medium heat, add the pepitas and a tiny drizzle of olive oil. Stir constantly for 2 to 3 minutes, until they start to pop and turn golden brown. Sprinkle with a pinch of salt and smoked paprika, then transfer to a plate to cool. Set aside.
  2. Prep the chickpeas: Drain and rinse the chickpeas. For extra creaminess, remove the skins by pinching each chickpea between your thumb and forefinger (optional).
  3. Blend the tahini and lemon juice: Add the tahini and lemon juice to a food processor. Blend for about 30 seconds, until the mixture turns thick and pale. Scrape down the sides.
  4. Add the pumpkin and spices: Add the pumpkin purée, cumin, cinnamon, cayenne, smoked paprika, chopped garlic, and salt. Blend for another 30 seconds, scraping down the sides as needed.
  5. Add the chickpeas and olive oil: Add the chickpeas and olive oil. Blend for 1 minute, until thick and mostly smooth. Scrape down the sides again.
  6. Stream in the cold water: With the food processor running, slowly drizzle in 3 to 4 tablespoons of ice-cold water through the feed tube. Let it run for another 2 to 3 minutes, until the hummus is light, fluffy, and creamy. Add more water if needed.
  7. Taste and adjust: Taste the hummus and adjust seasoning with more salt, lemon juice, or cayenne as desired. Blend for 10 seconds to incorporate.
  8. Transfer to a serving bowl: Use a spatula to scrape the hummus into a wide, shallow bowl. Use the back of a spoon to create swirls on the surface.
  9. Garnish and serve: Drizzle olive oil over the top, sprinkle with toasted pepitas, and add a pinch of smoked paprika. Serve immediately with warm pita, veggies, or crackers.

Notes

For the creamiest hummus, use ice-cold water and blend for a full 3 minutes. Make ahead up to 3 days; store pepitas separately and add just before serving. If hummus thickens in the fridge, stir in a tablespoon of warm water or olive oil before serving.

Nutrition

Keywords: pumpkin hummus, spiced hummus, fall appetizer, vegan hummus, gluten-free appetizer, easy hummus recipe

Find it online: https://morselora.com/easy-spiced-pumpkin-hummus-with-crunchy-pepitas/