Pumpkin Hummus is guaranteed to get the conversation started at your next cocktail party!
Pumpkin adds a nice complexity to this hummus without screaming at you. And don’t worry, there’s nothing sweet about it… but it does gets a touch of warmth from cinnamon, and heat from smoked paprika. It looks festive and it’ll keep hungry holiday guests off your back while you wrestle with the big bird.
I am on a continuing quest for the smoothest creamiest hummus possible, and I made another breakthrough with this recipe. I’ve tried all kinds of techniques in the past for achieving a silky, non gritty texture in my hummus. I’ve used both dried and canned beans, I’ve tried painstakingly removing all the skins from the beans before pureeing, I’ve tried my blender, my food processor, all of which give me nice results, but not the super smooth texture that I get from our favorite local restaurant.
This time I tried something different. I drained a can of chickpeas and put it directly into the processor all by itself. I blended just the beans for a full 2 minutes, scraping down the machine often, before I added any other liquids or ingredients. This seemed to do the trick, the texture was the smoothest yet.
This is a definite make ahead appetizer, and the flavors will benefit from time in the refrigerator. When you are ready to serve, give the hummus a swish with the back of a large spoon to make ridges for the olive oil to pool into.
Pumpkin Hummus
Equipment
- blender or food processor
Instructions
- Fit your food processor with the metal blade and turn it on. Drop the clove of garlic in and let it go until finely minced. Add the drained chickpeas and process for a full 2 minutes. Scrape down the sides of the machine as necessary.
- When the chickpeas are completely smooth, add the pumpkin, tahini and lemon juice. Process again until smooth.
- Add about 1/4 cup of ice cold water through the feed tube while the machine is running, until you reach the desired consistency. You may need a little more water.
- Add the salt,cinnamon, and paprika, and then taste to adjust.
- Spoon the hummus into a wide shallow bowl, and make a swirl with the back of a spoon. Drizzle the top with olive oil and sprinkle with pepitas and sumac or paprika. Serve with pita bread.
I’m a pumpkin maniac…I could add pumpkin to anything and be happy!
I love pumpkin and I love making hummus! Can’t wait to try this out! Love this pepitas as garnish, I always have some around for topping salads!
It’s subtle, Denise, but a nice variation, especially if you’re like me and make hummus all the time for guests…this just mixes it up a little bit.
Gorgeous Sue! not orange – just perfect! love the dish also 🙂
Mary x
Pumpkin is my all time fav veg but have never considered adding it to make hummus until now. Good tips thanks.
What a beautiful color! I love hummus and it’s been way to long. You always make it look so delicious. Very purdy 🙂
I eat hummus almost daily; love this pumpkin variation!
love this. it’s so pretty. And I’m sure delicious as well!
I am smiling here… guess what I made on Saturday? A pumpkin hummus, and the blog is scheduled for later this week… great minds hummus alike!
(the tip to process longer is exactly how I made mine!)
Looking forward to seeing yours 🙂
Great tip on blending the beans alone – thank you.
I eat a LOT of beans of all different kinds (Rancho Gordo), but for whatever reason chickpeas and I do not always get along so I’ve taken to making hummus with Cannelini beans. I like the Rancho Gordo heirloom Cannelini as they are larger and cook firmer than others I’ve used. They blend to a very smooth consistency.
I plan to try this combo of spices which sounds wonderful and also your garden pea hummus which came up in the related recipes. One of my favorite pestos ever is a garden pea pesto – can’t think why I never though to try a hummus with peas 🙂 !
I’ve been meaning to try another bean as a base for hummus, I was thinking white beans. Now you’ve got me curious to try the cannelini.
Hi Sue!
We love hummus and never imagined using pumpkin into the mix. Its looks and sounds delicious. I haven’t seen hot smoked paprika, does McCormick make this one? Thanks for a super recipe and for sharing! 🙂
I’m not sure if McCormick makes one, although I’m sure they do. Mine is El Avion brand.
Looks like they do: http://www.amazon.com/McCormick-Gourmet-Collection-Paprika-1-62-Ounce/dp/B007WWO4XS/ref=sr_1_2?ie=UTF8&qid=1384835665&sr=8-2&keywords=mccormick+smoked+paprika
but not sure if it’s hot.