Fall Pumpkin Hummus with a Savory Twist

A creamy, savory hummus made with pumpkin puree and chickpeas, perfect for autumn snacking.

• Prep10 min
• Total10 min
• DifficultyEasy
• Servings6

This hummus gets a seasonal upgrade with the addition of pumpkin puree, which adds a subtle sweetness and a beautiful orange hue. The combination of chickpeas, garlic, lemon, and rosemary creates a savory, aromatic dip that pairs perfectly with pita chips or fresh vegetables.

Ready in just 10 minutes, this recipe is a quick and healthy option for parties, game days, or a simple snack. It's also a great way to use up leftover pumpkin puree from other fall recipes.

Ingredients

Metric (g, ml, °C)US (cups, oz, °F)

Servings −

6

+

• 15 oz chickpeas, 1 can, drained and rinsed
• 1 cup pumpkin puree
• 2 tbsp olive oil
• 2 cloves garlic, minced
• salt, to taste
• ½ tsp paprika
• ½ tsp fresh rosemary
• ¼ cup lemon juice
• pita chip, to serve

Converted amounts are rounded.

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Method

1. Place the drained and rinsed chickpeas, pumpkin puree, olive oil, minced garlic, salt, paprika, fresh rosemary, and lemon juice in a food processor or blender.
2. Blend until the mixture is completely smooth. If it is too thick, add a little more olive oil or water, a tablespoon at a time, until you reach the desired creamy consistency.
3. Taste and adjust the seasoning with more salt or lemon juice if needed.
4. Transfer the hummus to a serving bowl and serve immediately with pita chips.

💡 Tips

• For a smoother hummus, peel the chickpeas by rubbing them between your hands under running water.
• If you don't have fresh rosemary, use 1/4 teaspoon dried rosemary.
• Store leftovers in an airtight container in the refrigerator for up to 5 days.

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Inspired by a recipe from Tasty