Healthy Spooky Pumpkin Party Dip

A Cozy and Delicious Fall Treat: Wholesome Pumpkin Hummus

These pumpkin hummus bites are not only healthy but also pack a delightful autumn twist, combining chickpeas and pure pumpkin puree for a creamy, nutrient-packed dip. Perfect for fall gatherings, this cozy appetizer comes together in just 15 minutes, making it a great choice for busy days with family or friends!

As the leaves turn golden and the air turns crisp, I find myself reaching for all things pumpkin. I remember the first fall I made this pumpkin hummus. It was a chilly evening, and I wanted to create something that would not only warm our hearts but also impress everyone at the dinner table. The concoction of chickpeas and pumpkin turned out to be an instant hit, and it has since become one of our family favorites!

Wholesome Pumpkin Hummus

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A cozy and delicious fall treat, this pumpkin hummus combines chickpeas and pure pumpkin puree for a healthy and creamy dip perfect for gatherings.

• Author: anytimesrecipegmail-com
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Blending
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

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• 1 (15-ounce) can chickpeas and their liquid (undrained)
• 1 (15-ounce) can pure pumpkin puree
• 2 medium garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper (plus more for garnish)
• Kosher salt and black pepper, to taste
• 3 tablespoons tahini
• Juice of 1 lemon
• Extra virgin olive oil
• Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
• Pita chips, crackers, or crudités, for serving

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Instructions

1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through, making sure to save both the liquid and the chickpeas.
2. In the bowl of a food processor, add the reserved chickpeas, pumpkin puree, minced garlic, tahini, and fresh lemon juice. Sprinkle in the cumin, smoked paprika, red pepper flakes, and about half a teaspoon each of kosher salt and black pepper.
3. Blend the mixture until smooth, adding splashes of the reserved chickpea liquid until it reaches a creamy consistency.
4. Adjust the seasoning to your taste and pulse a few times to blend well.
5. Transfer the pumpkin hummus to a serving bowl, create a swirl with the back of a spoon, and drizzle with olive oil. Top with pepitas or roasted pumpkin seeds and a sprinkle of red pepper flakes.

Notes

For a smoother texture, blend longer and adjust the reserved chickpea liquid as needed. Leftovers can be stored in an airtight container in the refrigerator for 4 to 5 days.

Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 3g
• Sodium: 350mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 0mg

Why Pumpkin Hummus is a Must-Try

Pumpkin hummus brings together the heartiness of chickpeas and the seasonal charm of pumpkin. Rich in fiber and vitamins, it’s a comforting yet healthy dip that can complement any gathering, whether it’s a cozy night in or a festive celebration. Plus, it perfectly embodies the flavors of the season.

How to Make Pumpkin Hummus

Ingredients:

• 1 (15-ounce) can chickpeas and their liquid (undrained)
• 1 (15-ounce) can pure pumpkin puree
• 2 medium garlic cloves, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes or Aleppo pepper (plus more for garnish)
• Kosher salt and black pepper, to taste
• 3 tablespoons tahini
• Juice of 1 lemon
• Extra virgin olive oil
• Roasted pumpkin seeds or toasted pepitas, for garnish (optional)
• Pita chips, crackers, or crudités, for serving

Directions:

1. Separate the chickpeas and their liquid. Set a strainer over a bowl and pour the canned chickpeas through, making sure to save both the liquid and the chickpeas.
2. Prep your blender. In the bowl of a food processor fitted with a blade, add the reserved chickpeas, pumpkin puree, minced garlic, tahini, and fresh lemon juice. Sprinkle in the cumin, smoked paprika, red pepper flakes or Aleppo pepper, and about half a teaspoon each of kosher salt and black pepper.
3. Blend until smooth. Close the lid on the food processor and blend the mixture. It will be thick at first. While blending, add splashes of the reserved chickpea liquid until the hummus reaches a smooth, creamy consistency.
4. Taste and adjust. Take a moment to taste your creation; add any extra seasoning if needed and pulse a few times to blend well.
5. Serve it up. Transfer the pumpkin hummus to a serving bowl. Use the back of a spoon to create a little swirl and drizzle with olive oil. Top with pepitas or roasted pumpkin seeds, as well as a sprinkle of red pepper flakes or Aleppo pepper for that extra flair!

Pairing Your Pumpkin Hummus Delightfully

Pumpkin hummus pairs beautifully with an array of dippers. Serve it with crispy pita chips, crunchy crackers, or an assortment of veggies like cucumbers, carrots, and bell peppers. It also makes a fantastic spread on sandwiches or wraps!

How to Preserve This Creamy Treat

If you have leftovers (which is rare, trust me!), store the pumpkin hummus in an airtight container in the refrigerator. It will keep well for about 4 to 5 days. Before serving again, just give it a good stir, and add a splash of olive oil to refresh its creamy texture!

Tips for Making the Best Pumpkin Hummus

1. Spice it up: Feel free to adjust the number of red pepper flakes based on your spice preference. A touch more can add an exciting kick!
2. Fresh vs. Canned: I recommend using canned pumpkin puree for ease, but if you have roasted fresh pumpkin, that can be a delightful alternative.
3. Smoothness: To achieve that super creamy texture, blend a little longer and keep adding reserved chickpea liquid as necessary.

Tasty Variations to Try

• Add herbs: Minced fresh herbs like cilantro or parsley can elevate the flavor of the hummus!
• Roasted Garlic: Swap raw garlic for roasted garlic for a sweeter, milder taste.
• Nuts: Mixing in a handful of walnuts or pecans can add a lovely crunch and flavor.

Frequently Asked Questions

1. Can I use fresh chickpeas instead of canned? Yes! Just remember to soak and cook the chickpeas beforehand. Using canned is simply a quicker option.
2. Is this recipe vegan-friendly? Absolutely! All the ingredients are vegan, making it a great choice for plant-based diets.
3. What if I don’t have tahini? If you don’t have tahini on hand, you can replace it with peanut butter or almond butter for a different but still delicious flavor!

Hopefully, you’ll find this pumpkin hummus a delightful addition to your fall recipe lineup. It’s cozy, healthy, and simply a warm hug in a bowl! Enjoy making it for your loved ones, just as I have with mine.