Pumpkin Hummus

Creamy smooth and savory pumpkin hummus.
Pumpkin Hummus

Pumpkin Hummus

Sue Lau | Palatable Pastime

I am back again this month with Group D of the Secret Recipe Club, a steadfast group of food bloggers who sample each other’s recipes each month. This month I was assigned Bewitching Kitchen and selected Pumpkin Hummus from her offerings to do for my post.

As you know, right now it is pumpkin spice everything, but here you get a bit of a break because there is actually no pumpkin spice. So if you are weary of pumpkin spice or just want more pumpkin, with less spice, this is for you. It has a nice savory flavor that improves on sitting, even though it is really good right out of the processor.

I do need to mention  for those of you that don’t already know that when preparing your chickpeas, you will need to be pinching the skins off them if you want the really good, ultra smooth hummus and there is no way around it. It is easy enough to do, just a bit tedious. It is worth the work, I promise.

I probably added a little more olive oil to this than Sally at Bewitching Kitchen did, but it is how I am used to making hummus. You can check out her recipe here if you wish to compare—-> Pumpkin Hummus.

Sally has tons of other recipes there, many of them similar to my own tastes, so if you are a fan of my recipes, please check hers out and don’t forget to save the ones you like to Pinterest.

Also, be sure to click on the green “reveal day” box to check out a linky party of everyone in the Secret Recipes group (it goes to my other blog where I keep my linkups, but the link is safe and is part of Palatable Pastime)

Secret Recipe Club Reveal Day Link-Up

Pumpkin Hummus #SRC

Pumpkin Hummus

  • Servings: 8
  • Difficulty: easy
  • Print

Pumpkin Hummus


  • 1 16-ounce can chickpeas, rinsed and drained
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 3 tablespoons tahini
  • 1/2 cup canned unsweetened pumpkin puree
  • 1 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 cayenne pepper
  • 1/4 cup extra virgin olive oil
  • toasted shelled pumpkin seeds (pepitas) for garnish


  1. Rinse and drain chickpeas; pull off all their outer skins with a small squeeze.
  2. Place skinned chickpeas, lemon juice, water tahini, pumpkin puree, cumin, paprika. salt, and pepper in the bowl of a food processor.
  3. Run until smooth, then slowly add olive oil in a steady stream through the chute.
  4. Garnish with pepitas and an extra drizzle of olive oil.
  5. Serve with toasted pita or pita chips.

Makes about 2 cups / 8 servings

From palatablepastime.com

Pumpkin Hummus

You might also like:

Asparagus and Roasted Garlic Hummus

Edamame Hummus

Zucchini Hummus

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28 responses

  1. Amazing! We exchanged blogs this month! I had yours!!!!!

    how cool is that? I love the recipe you chose, indeed I tend to add very little olive oil to my hummus, so I’m glad you adapted it to your taste – it’s a great basic recipe, nice twist on a classic

    have a great Reveal Day!

  2. This should be so good! I love all the listed ingrédients and I totaly agree with you about skinning the chickpeas for a creamier hummus! Pinning to try later

    • Thank you! The trick is the few extra minutes ditching the garbanzo skins. I learned about it a couple years ago and it works! As smooth as the hummus at the kebab shop, and theirs is like silk! 🙂

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