For all of those delicious sweets and baked goods that are on full display during the fall, I like to balance those indulgences with something healthy. Rather than reaching for that slice of pumpkin loaf (that’s absolutely calling my name), I’m reaching for some veggies, pita chips, and this amazing pumpkin hummus. It’s rich, fresh, super easy to make, and clearly “on theme” when it comes to fall cooking. I love a good theme and I love a good hummus!
It’s easy to pick up a pre-made hummus at the grocery store, and most times that’s what I do. But hummus is something easily customized so I’ve whipped up a batch of pumpkin hummus. I roast a small pumpkin squash first, seasoned with a little salt and pepper. I give that a quick blitz in my food processor, about 1 cup roasted pumpkin. FYI, canned pumpkin puree is a great short cut or alternative to the fresh-roasted pumpkin. Then I add the fundamental ingredient found in most hummus recipes: chickpeas.
It wouldn’t really be a hummus without chickpeas along with essential seasonings like garlic, cumin, and I personally enjoy a little bit of heat in the form of cayenne pepper, totally optional but I think it puts a little pep in the step of my pumpkin hummus.
On its own, this hummus is amazing, but so much of our eating is actually quite visual, so I want to finish the hummus with a flourish. I drizzle of olive oil, chopped parsley, a dash of paprika for color, and a generous sprinkle of sesame seeds over the top. I also think some pepitas would also be a wonderful addition and echo the pumpkin theme of the hummus. That’s it! A beautiful, flavorful, seasonal hummus that is a healthy seasonal snack for everyone to enjoy.
Roasted Pumpkin Hummus
Serves 8 Prep 10m
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup roasted pumpkin squash, pureed
- 1 clove garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon cayenne (optional)
- 3 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh lemon juice
- 2 tablespoons parsley, chopped for garnish
- 1 teaspoon paprika
- 3 teaspoons sesame seeds, for garnish
- Optional: toasted pita slices to serve
- Blend the pureed pumpkin with chickpeas, garlic, lemon juice, salt, pepper, cumin, and cayenne in a food processor and pulse to begin to mix. Slowly add 2 tablespoons of olive oil and mix until combined.
- Transfer the pumpkin hummus to a serving dish. Garnish with 1 tablespoon olive oil, sesame seeds, paprika, pepitas, and chopped fresh parsley.
- Serve with fresh cut veggies or warm toasted pita bread slices.
Recipe adapted from A Couple Cooks.