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Savory Pumpkin Hummus

I tinkered a bit with what I found in other recipes and this is the result. I think I like my results. I stirred in a small handful of tamari-flavored pumpkin seeds just before serving (couldn't find plain ones) and sprinkled a bit of paprika on top to make it look nice.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 16 people
Calories 1787.8 kcal

Equipment

  • 1 Food Processor or High-Speed Blender Essential for achieving a smooth, creamy texture.
  • 1 Can Opener For garbanzo beans and pumpkin puree.
  • 1 Measuring Spoons and Cups For accurate ingredient portions.
  • 1 Airtight Storage Container For chilling and storing the finished hummus.
  • 1 Rubber Spatula For scraping down the food processor and transferring hummus.

Ingredients
  

Main

  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 3 cloves garlic
  • ¾ teaspoon salt
  • 2 15 ounce cans garbanzo beans, drained
  • 2 teaspoons extra-virgin olive oil
  • 1 15 ounce can pumpkin puree
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper
  • ¼ cup toasted pumpkin seed kernels or more to taste
  • 1 pinch paprika

Instructions
 

  • Gather all ingredients. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Pulse lemon juice, tahini, garlic, and salt together in a food processor or blender until smooth. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Add garbanzo beans and olive oil and pulse until smooth. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Add pumpkin, cumin, and cayenne pepper; process until well blended. Transfer hummus to a container with a lid and refrigerate at least 2 hours. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley
  • Fold pumpkin seeds into hummus; garnish with paprika. Photographer: Brie Goldman / Food Styling: Annie Probst / Prop Styling: Kristin Schooley

Notes

To elevate this savory pumpkin hummus, consider roasting the garlic before blending; this mellows its pungency and introduces a sweeter, richer depth. For an exceptionally creamy texture, peel the garbanzo beans after draining, though this is optional. Adjust the consistency by adding a tablespoon or two of ice water or extra olive oil during the final blending stage if it's too thick. A pinch of smoked paprika can amplify the savory notes, complementing the pumpkin beautifully. Ensure a good quality tahini is used, as it forms the backbone of the hummus flavor. The chilling time is crucial; it allows the flavors to fully meld, resulting in a more harmonious and satisfying dip. Always taste and adjust seasoning before serving.