Pumpkincredible Hummus

Here it is, my last Pumpkinfest post.  I’ve posted quite a few sweet pumpkin recipes, so thought I’d deliver a savory recipe to give the Pumpkin Chickpea Cauliflower Curry some company.

What’s a month without hummus?  Really, can I go one month without posting – or at least talking about – hummus?  I have made many a sweet potato hummus, but not a pumpkin.  I played with a few flavor combinations when testing, and found that my palate was happiest with a combination of smoky spices – smoked paprika and cumin  A touch of allspice rounds out the flavors, so try to include it!  And, you might be asking “why, oh why, Dreena, would you add maple syrup to your hummus?“.  I have not gone mad.  Cooked pumpkin is not as sweet as cooked sweet potato, and I found that just this small amount of maple syrup (and it is a small amount) brought a better flavor balance to the dip.

Finally, some toasted pumpkin seeds beautifully accent this hummus.  I didn’t want to overwhelm the flavor of this dip with tahini, so I used just a smidgen, and then finish the puree by pulsing in some toasted pumpkin seeds.  Keep them a little chunky, and the color stays more vibrant – plus it adds some texture if you like that.

I had these beautiful long red bell peppers and cut them into strips – look, they are nature’s little dippers!… Ok, maybe take a second place to endive.

You know what?  I don’t have much else to say about this hummus other than – go make it!  I’m a bossy-pants when it comes to hummus.

Pumpkincredible Hummus gluten-free, oil-free, soy-free RECIpage to print/share

A creamy, lightly smoky hummus with the brilliant flavor and color of pumpkin!

1 can (14 oz) chickpeas, drained and rinsed

1 can (14 oz) white beans (cannellini or other), drained and rinsed

1 cup pure pumpkin (I use farmer’s market brand)

1/4 cup freshly squeezed lime juice (try not to substitute lemon juice, the lime flavor really works here)

1 medium-large clove garlic (adjust to taste, use smaller clove for kid-friendly)

1 – 1 1/4 tsp sea salt (adjust to taste)

1 1/2 – 2 tbsp tahini (to taste)

1 tsp ground cumin

1/4 tsp (rounded) ground allspice

1/2 tsp smoked paprika (if you don’t have smoked paprika, use another 1/4 tsp cumin – then go out and get yourself some smoked paprika!!)

1/2 tsp pure maple syrup

1/3 cup toasted pumpkin seeds (see note for toasting; reserve about 2-3 tbsp for garnish)

In a food processor add all ingredients except pumpkin seeds (and starting with 1 tbsp tahini).  Puree until very smooth.  Taste, and if you’d like to add addditional garlic or spices, add a little (and if you’d like a richer tahini flavor, add the other tablespoon).  Then, add most of the pumpkin seeds (reserving a couple of tbsps), and pulse through.  Transfer mixture to a serving dish, and top with remaining pumpkin seeds.  Serve with whole-grain pita breads, tortilla chips, warm whole-grain bread, etc.

Beans Note: The combination of chickpeas and white beans makes this hummus a little creamier than using just chickpeas alone.

Pumpkin Seeds Note:  When I toast nuts and seeds, I do so in larger batches so that I have them ready to use another time.  So, consider toasting about a cup or more.  To toast pumpkin seeds, place on a baking sheet lined with parchment paper (I use my toaster oven and a small baking tray).  Bake at 400 for several minutes until they turn a golden color and you can smell a nutty aroma.  This won’t take long, maybe about 5-7 minutes, possibly longer depending on your oven.  Just be sure to watch them after about 6-7 minutes, as they can burn quickly.

What is YOUR favorite hummus or bean dip?  

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  1. Rochelle KW says

    I made this tonight for my family. Everyone, including my son, really enjoyed it! Thank you for sharing this one!

    • Dreena says

      Wow, love that you appreciate my bossy biz! 😉 Thanks Anna… now to work on getting my kids to appreciate the same. Guess it only works for hummus?!

  2. Linda Cerveny says

    This was a great, fun project today, using my Wolfgang Puck mini-multichopper that got at an Estate Sale. I love this stuff. I will look forward to a week or fresh veg and pumpkin hummus lunches. Thanks!

  3. Etta says

    After making this recipe once, I realized that I prefer way less lime juice, and more tahini and salt. So, in the future I’m going to add the lime juice slowly to see how much I prefer, and I suggest the same for anyone who thinks they might have similar taste.

      • Dreena says

        Thanks Etta! And, those two elements are def suited to taste – more tahini for a nuttier, richer dip and less/more lime juice depending on how much ‘tang’ you like it to have. Thanks for the note, glad you found the right balance for your tastes. :)

  4. says

    (I think I lost my first comment attempt, so am trying again. My apologies if you end up with both!)

    I came across two pumpkin hummus recipes in quick succession, this being the second. Both were delicious, but we liked yours best. Wonderful flavor and texture, and it made a generous batch ~ enough for us to gleefully stuff our faces with, as well as to share (along with your recipe) with three friends, and they all loved it too. I’m going to make more this week – I think we’re addicted! :-) This is definitely a big hit, thank you so much!
    Laloofah recently posted..A New Look in Progress & A Post-Halloween UpdateMy Profile

    • Dreena says

      Thanks so much!!! Both your comments came through – not a problem, just made it 2x as good to read. 😉 Delighted you loved the hummus so much – thanks for the note!

  5. says

    This is absolutely delicious, and makes a generous batch! I was able to share it (and your recipe) with two neighbors, who loved it too! I’m going to make another batch again this week – it’s a big hit! Thank you so much!

  6. says

    Love this! Will definitely be making it. Thanks for the tip on mixing the beans too- when I make hummus it’s never as creamy as store bought. My favorite store-bought ones are Sabra classic and Whole Foods brand original- that is so good.

    • Dreena says

      Excellent, you’re welcome Kristen. Yes, a few things help make hummus more creamy – also really well cooked beans (not at all firm), and tahini and believe it or not – a little bit of cooked yellow sweet potato. Adds a little sweetness too, you just have to balance the flavors. Oil also makes it creamy, but not everyone wants to use it. I haven’t tried those storebought brands – will have to keep an eye out. Enjoy!

    • Dreena says

      That WOULD be good Matt! I remember those bowls full of that awful cream-cheese-mayonnaise laden spinach dip. (Actually, I want to try my Creamy Artichoke Spinach Dip that way sometime, posted that one a few months ago.)

      p.s. had to google bogan!… :-/

  7. says

    I bet this is super delicious! I created a similar dip last weekend but used butternut squash, white beans and curry powder. But I ate it all already. I think I’ll be making yours next! Thanks for the recipe :)

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