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Pumpkin Hummus

Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 12 minutes

Ingredients

For the Pumpkin Hummus

  • 1 can 15 oz/425 g chickpeas, drained and rinsed
  • 1/2 cup pumpkin puree
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1 small garlic clove
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 2 –4 tablespoons cold water as needed
  • A pinch of black pepper

For the Toasted Pepitas

  • 1/3 cup raw pumpkin seeds pepitas
  • 1/2 teaspoon olive oil
  • A small pinch of salt
  • A pinch of smoked paprika

For the Pita Chips

  • 3 small pita breads
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • A pinch of salt

Instructions

  1. Add the chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, smoked paprika, salt, and black pepper to a food processor.
  2. Blend for about 1–2 minutes, stopping once or twice to scrape down the sides.
  3. Add cold water, one tablespoon at a time, and continue blending until the hummus becomes smooth and creamy. You may need slightly more or less water depending on the thickness of your pumpkin puree and tahini.
  4. Give the hummus a taste and adjust the seasoning. Add another squeeze of lemon if you want more brightness, a little salt if it tastes flat, or another pinch of cumin for extra warmth.
  5. For especially smooth hummus, let the food processor run for another minute. It’s a small step that can make a noticeable difference in texture.
  6. While the hummus is blending, heat a small skillet over medium heat. Add the pepitas, olive oil, salt, and smoked paprika. Toast for about 3–5 minutes, stirring frequently, until the seeds become fragrant and lightly golden.
  7. Keep an eye on them because pumpkin seeds can go from perfectly toasted to burnt surprisingly quickly. Transfer them to a plate and allow them to cool.
  8. Preheat the oven to 400°F (200°C). Cut each pita into small wedges or triangles. Arrange them in a single layer on a baking sheet. Brush or lightly toss them with olive oil, then sprinkle with oregano, garlic powder, and salt.
  9. Bake for 7–10 minutes, flipping halfway through, until crisp and lightly golden around the edges. Let the chips cool for a few minutes before serving. They will become slightly crispier as they cool.
  10. Spoon the pumpkin hummus into a shallow serving bowl. Use the back of a spoon to create a small swirl in the center.
  11. Drizzle with a little olive oil and scatter the toasted pepitas over the top. For extra color, finish with a light sprinkle of smoked paprika or chopped fresh parsley. Serve immediately with the warm, crispy pita chips.