This divine pumpkin hummus is tingling with soft smoky and Mediterranean flavors, that’s why it’s an hors d’oeuvre that is made like Picasso’s pictures and is an autumnal and Halloweena perfect one. Snack on it with tortilla chips and you have a super quick and easy crowd stunning snack.
Ingredients for Pumpkin Hummus
Creating pumpkin hummus is simple only and needs some everyday essentials you probably already have at home. The first step is to get all your ingredients and toss them into the mixer. Here’s the list of supplies you’ll ask for:
Canned Chickpeas: The whole can is used in this recipe. Chickpeas are the main component of the spread, and aquafaba, the liquid they are boiled in, is used to both thin the hummus and flavor it.
Pumpkin Puree: Go for a completely natural pumpkin puree that has been made from cooked, pureed pumpkin with no excess sugar or any other flavored traces that may interfere with the well-known taste of the hummus.
Garlic: It infuses a balanced flavor that will give the pumpkin some savory notes to entice.
Seasonings: Cumin, smoked paprika, and red pepper flakes (or Aleppo pepper) are to be rubbed into the hummus for a Vogue look and also, some Mediterranean flair should be added. Salt and pepper are the must ingredients for a full burst of flavor and taste.
Tahini: Sourcing a high-quality tahini is what makes the hummus creamy and luxurious. If you’re a novice in the field of tahini, then take some time out to read about it by reading our guide on “What is Tahini?” and also our section of all-natural buttery pastes will attract you to try out.
Lemon: The lemon juice breaks through the boldness of the hummus and gives it a spark of freshness.
Extra Virgin Olive Oil: A zesty, flavorful olive oil provides a nice finishing touch when used as a drizzle. Our leading favorite is the Hojiblanca, an authentic Spanish variety, that pairs well with this dish.
Pepitas or Roasted Pumpkin Seeds: These will provide a crispy sound in the hummus. On the other hand, one may omit these.
How to Make Pumpkin Hummus
This pumpkin hummus is ready in no time and is made using just two cans and a few seasonings. Here’s how to prepare it:
Drain the Chickpeas: Get a strainer and a bowl. Pour a can of chickpeas on the strainer and collect the liquid (aquafaba) and the chickpeas in the bowl.
Prepare to Blend: First, in a food processor, add 1 can of pumpkin puree, 2 minced garlic cloves, 3 tbsp tahini, the juice that is extracted from 1 lemon, and the chickpeas. Give it a go. Then follow with ½ teaspoon of cumin, smoked paprika, and red pepper flakes (if not available Aleppo pepper). Also, be sure to add salt and black pepper to taste (about ½ teaspoon each).
Blend and Adjust Consistency: Blend the mixture until it gets smooth. In the case when it’s too thick, slowly add the chickpea liquid that was set aside while the processor is still running this way you can be sure the mixture reached a creamy texture.
Taste and Adjust: Try some hummus and if it’s needed add some more of the seasonings. If you add more spices, make sure to pulse the food processor to see to it that everything is evenly mixed.
Serve: Move the hummus to a bowl and use a spoon to distribute the hummus evenly. Drizzle with olive oil and sprinkle with roasted pumpkin seeds. Optionally, enjoy the hummus with pita chips, crackers, or any other dippers you like.
What is Aquafaba?
Aquafaba is the nice, protein-dense liquid derived from boiled legumes such as chickpeas. It is often used in vegan recipes in place of egg whites due to its ability to be beaten to stiff peaks. As for baking, aquafaba is being used in egg-free spreads and soups, such as Italian Pasta e Ceci or Tunisian Lablabi.
This hummus recipe is a truly beautiful creation as it utilizes aquafaba as the key ingredient to provide the velvety, non-greasy, and delicate texture without changing the flavor.
What to Serve with Pumpkin Hummus
Hummus made with pumpkin can be a quick, easy, and healthy snack that also adds a bit of holiday spirit when it’s autumn. With the help of canned pumpkin puree, this tasty recipe can be prepared much more often than the once-a-year occasion celebrated on Thanksgiving Day. Swallow it over bread, or relish it with the remaining raw vegetables, pita chips, or crackers.
Fascinating picnics and parties organized for Halloween should have as their main ingredient this pumpkin hummus. It can be served with pita chips, black olives, orange cheeses, orange slices, purple grapes, and dark chocolate. Put some googly eyes on it to give it a bohemian, eerie look.
Pumpkin Hummus Recipe
Cuisine: American/Mediterranean
Prep Time: 10 minutes
Total Time: 10 minutes
Serves: 6
Category: Dips and Appetizers, Snack
Ingredients
- 1 (15-ounce) can chickpeas, including their liquid (undrained)
- 1 (15-ounce) can pure pumpkin puree
- 2 medium garlic cloves, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes or Aleppo pepper, plus extra for garnish
- Kosher salt
- Black pepper
- 3 tablespoons tahini
- Juice of 1 lemon
- Extra virgin olive oil
- Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
- Pita chips, crackers, or crudité, for serving
Instructions
- Chickpeas and Liquid Have to be Separated: Place a strainer on a bowl and slowly pour the canned chickpeas through the strainer, making sure to save both the chickpeas and their liquid respectively.
- Get Ready for Blending: In a food processor equipped with a blade, thoroughly combine the chickpeas, pumpkin puree, minced garlic, tahini, and lemon juice. Sprinkle the cumin, smoked paprika, red pepper flakes (or Aleppo pepper), and a big pinch of kosher salt and black pepper (around 1/2 tablespoon each) onto the ingredients.
- Blending and Consistency Correction: Mix until it becomes thick. While the food processor is still running, add the chickpea liquid that was kept separately, little by little, to the hummus until it becomes a smooth and thick puree.
- Flavor with Taste: Try the hummus and add more seasonings if necessary. If you are used to it, add some extra blended spices and wait for the result.
- First, Construct and Then Serve: Place the pumpkin hummus in a bowl and level it out with a spoon. Drizzle some olive oil on top, and sprinkle some pieces of roasted pumpkin seed or pepitas on top of the oil, and add enough red pepper flakes or Aleppo pepper to the flavor you desire. You can have it with pita chips, crackers, or fresh vegetables.
Notes
Pumpkin Puree: For optimal flavor, you should use pumpkin puree that is 100% natural, without any sugar or additives.
Storage: Keep the leftover hummus in a refrigerator in an airtight container for 4 days at most.
Toasting Pepitas: Toast pepitas by warming them in a non-stick skillet over moderate to moderate-high heat, stirring them around every now and then, until they are a golden color, typically 4 minutes.
Explore More: Stop by our grocery store and select from the many options we have of quality Mediterranean ingredients in our store, such as olive oils, honey, jams, and spices, in order to get those fun twists you want in your kitchen came now.
Nutrition Information (Per Serving)
Calories: 48.1 kcal
Carbohydrates: 2.4 g
Protein: 1.5 g
Fat: 4.1 g
-
- Saturated Fat: 0.6 g
- Polyunsaturated Fat: 1.8 g
- Monounsaturated Fat: 1.5 g
Sodium: 6 mg
Potassium: 50.9 mg
Fiber: 0.6 g
Sugar: 0.1 g
Vitamin A: 165 IU
Vitamin C: 1.3 mg
Calcium: 15.3 mg
Iron: 0.5 mg
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