Pumpkin Hummus
Ingredients
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- 1 cups dried chickpeas
- 1/2 tsp baking soda
- 2 cloves garlic
- 1/4 cups fresh lemon juice
- 1/2 cups tahini
- 3/4 cups ice water
- 1 cups canned pumpkin puree
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp extra-virgin olive oil
- 1 1/4 tsp kosher salt
- pumpkin seeds – toasted (for serving)
- flat-leaf parsley – chopped (for serving)
Instructions
1. Rinse the dried chickpeas and place in a large bowl; cover with 3 inches of cold water and soak 12–24 hours.
2. Drain, transfer to a pot, cover with fresh water by 2 inches, and bring to a boil; stir in the baking soda, reduce to a gentle simmer, and cook until the chickpeas are very tender and easily crushed between fingers, 45–60 minutes. Drain and cool 10 minutes.
3. In a food processor, combine the garlic and kosher salt and pulse to a fine paste, about 10 seconds; add the fresh lemon juice and let stand 5 minutes to mellow.
4. Add the tahini and process until thick and creamy, 30–60 seconds; with the motor running, stream in most of the ice water until the mixture turns very pale, light, and fluffy, 1–2 minutes, reserving a little to adjust consistency later.
5. Add the canned pumpkin puree, ground cumin, smoked paprika, extra-virgin olive oil, and all of the cooked chickpeas; process until completely smooth, 2–3 minutes, scraping the bowl once or twice. If too thick, blend in a splash of the reserved water until soft and spreadable.
6. Taste and adjust seasoning as needed; transfer to a container, press plastic wrap onto the surface, and chill 30 minutes to let flavors meld.
7. Spoon into a shallow bowl, make a swirl, and top with pumpkin seeds and flat-leaf parsley. Serve with warm pita, crackers, or raw vegetables.
Pumpkin hummus is a velvety, savory dip that pairs the nutty richness of tahini and chickpeas with the gentle sweetness and earthiness of pumpkin. The result is ultra-creamy, lightly spiced, and brightly balanced with lemon, making it as comfortable on a mezze platter as it is at a fall gathering. Its texture should be aerated and spoonable, with a faint smokiness from paprika and warmth from cumin, inviting a wide range of dippers.
Hummus itself is a Levantine staple with deep roots across the Eastern Mediterranean and Middle East, built on cooked chickpeas, tahini, lemon, and garlic. Pumpkin hummus is a modern seasonal variation that emerged as cooks began blending regional techniques with autumn produce, especially in diaspora kitchens. While not traditional, it respects the core hummus method and highlights how adaptable hummus has become in contemporary culinary culture.