Creamy smooth and savory 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)
- 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
- Rinse and drain chickpeas; pull off all their outer skins with a small squeeze.
- Place skinned chickpeas, lemon juice, water tahini, pumpkin puree, cumin, paprika. salt, and pepper in the bowl of a food processor.
- Run until smooth, then slowly add olive oil in a steady stream through the chute.
- Garnish with pepitas and an extra drizzle of olive oil.
- Serve with toasted pita or pita chips.
Makes about 2 cups / 8 servings
You might also like:
Asparagus and Roasted Garlic Hummus
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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!
I’m glad we got each other too–mutual enjoyment! The hummus was wonderful!
This sounds so good and so appropriate to the season! Thanks for sharing!
Yum! I made a pumpkin hummus last year and totally forgot about it. Definitely need to whip that one up again.
Thanks! It is good!
This sounds soo good. Just pinned it. Visiting from Group C
Hummus with a Fall theme…..perfect for entertaining.
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
That is the smoothest hummus I’ve ever seen! Beautiful and seasonal! Love Sally’s blog too!
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! 🙂
I love hummus and I looooooove pumpkin. What an interesting combination! I will definitely have to try this out! Happy belated reveal day!
I saw this in the store just the other week and thought to myself I could make that. I am definitely saving this recipe for the weekend. It sounds so yummy! I love hummus. Happy Reveal Day!
I love that color! Perfect pick for autumn!
What a great healthy dip, perfect for some fall football watching!
I’ve never been one for hummus but this looks like something I’d try! Thanks for sharing!
I love hummus, and pretty much make a big batch of it most weeks, and I’m always interested in trying new variations. This one is definitely on my list.
How fun for you and Sally to get each other this month! Serendipitous…