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Best Easy Pumpkin Hummus with Spiced Pepitas

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This cozy fall spiced pumpkin hummus with pepitas is quick, easy, and surprisingly addictive. It’s the perfect snack for fall gatherings, made with simple pantry ingredients and topped with crunchy, sweet-spicy pepitas.

Ingredients

Scale
  • 1 can (15 oz) chickpeas, drained and rinsed
  • ¾ cup canned pumpkin puree
  • ⅓ cup tahini, well stirred
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2–3 tablespoons ice water
  • ½ cup raw pepitas (pumpkin seeds)
  • 1 teaspoon olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1 teaspoon maple syrup

Instructions

  1. Start with the pepitas. Heat a small skillet over medium heat. Add the olive oil and swirl to coat the pan. Toss in the raw pepitas, cinnamon, cayenne, and salt. Stir constantly for 2–3 minutes until the seeds start to pop and smell toasty. Drizzle the maple syrup over the top, stir for another 30 seconds, then remove from heat. Spread them on a plate to cool.
  2. Prep the chickpeas. Drain and rinse your chickpeas thoroughly. Microwave the rinsed chickpeas for 1 minute, then let them cool for a minute.
  3. Build the base. Add the chickpeas, pumpkin puree, tahini, olive oil, lemon juice, maple syrup, minced garlic, cumin, smoked paprika, salt, and black pepper to your food processor. Pulse a few times to break everything up, then let it run continuously for 30 seconds.
  4. Adjust the texture. With the food processor running, add 2 tablespoons of ice water through the feed tube. Let it process for another 30–45 seconds. If it’s too thick, add another tablespoon of ice water and process again.
  5. Taste and tweak. Stop the processor and taste. Add more salt, lemon, or smoked paprika as desired.
  6. Scrape and swirl. Use a rubber spatula to scrape the hummus into a serving bowl. Use the back of a spoon to create swirls on top. Drizzle with a little olive oil and sprinkle the cooled spiced pepitas generously over the top.

Notes

For best texture, use well-stirred tahini and ice water. Let the hummus rest for 30 minutes before serving to allow flavors to meld. Store hummus in an airtight container in the refrigerator for up to 5 days; store pepitas separately at room temperature for up to 3 days. Freeze hummus (without pepitas) for up to 3 months.

Nutrition

Keywords: pumpkin hummus, fall appetizer, vegan hummus, gluten-free snack, spiced pepitas, easy hummus recipe

Find it online: https://tinastirs.com/best-easy-pumpkin-hummus-with-spiced-pepitas/