Oh my gosh, the first time I made this spicy pumpkin hummus, I knew I’d stumbled onto something magical! There’s just something about that warm pumpkin flavor mingling with the smoky paprika and kick of cayenne that makes my taste buds dance. I was trying to jazz up my regular hummus recipe last fall when I spotted a can of pumpkin puree in my pantry – and wow, was that a happy accident!
This isn’t your grandma’s hummus (though she’d probably love it too). The pumpkin adds this incredible creaminess that blends perfectly with the chickpeas, while the spices give it that addictive little kick. It’s become my go-to appetizer for fall gatherings – disappearingly good with pita chips, but honestly? I’ve been known to eat it straight from the spoon when no one’s looking.
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Why You’ll Love This Spicy Pumpkin Hummus
Oh honey, let me count the ways this hummus will steal your heart! First off – that texture. Creamy dreamy doesn’t even begin to cover it. The pumpkin makes it so luxuriously smooth, you’ll think you’re eating something naughty (but it’s totally good for you!).
Here’s what makes it so special:
- Ready in just 10 minutes – faster than ordering takeout!
- Packs a flavor punch with warm spices that’ll make your taste buds sing
- Takes basic hummus to festive fall levels with that gorgeous orange color
- Versatile enough for parties or just your afternoon snack attack
- Gets better as it sits – the flavors meld beautifully overnight
Trust me, once you try this, regular hummus will seem so… last season. The pumpkin adds this subtle sweetness that balances perfectly with the heat. It’s like autumn in dip form!
Ingredients for Spicy Pumpkin Hummus
Okay, let’s gather our flavor magic makers! You’ll need just a handful of simple ingredients to create this pumpkin hummus wonder. I’m very particular about a few of these – trust me, it makes all the difference. Here’s what to grab:
- 1 can (15 oz) chickpeas – drained and rinsed really well (that starchy liquid has got to go!)
- 1 cup pumpkin puree – NOT pumpkin pie filling (I’ve made that mistake so you don’t have to)
- 2 tbsp tahini – stir the jar first if it’s separated
- 2 tbsp olive oil – the good stuff, plus extra for drizzling
- 2 cloves garlic – minced (more if you’re feeling brave)
- 1 lemon – juiced, none of that bottled stuff please
- 1 tsp ground cumin – for that warm, earthy base note
- 1/2 tsp smoked paprika – the secret smoky depth
- 1/4 tsp cayenne pepper – adjustable to your heat preference
- Salt to taste – start with 1/2 tsp and go from there
See? Nothing too fancy, but each one plays a special role in creating that perfect balance of creamy, spicy, and downright addictive!
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Spicy Pumpkin Hummus Recipe Ready in 10 Minutes
- Total Time: 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A creamy and spicy twist on classic hummus with pumpkin puree and warming spices.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- Salt to taste
Instructions
- Combine all ingredients in a food processor.
- Blend until smooth, scraping down the sides as needed.
- Adjust seasoning with salt, lemon juice, or spices to taste.
- Transfer to a serving bowl and drizzle with olive oil.
- Serve with pita bread or fresh vegetables.
Notes
- Use canned pumpkin puree or homemade roasted pumpkin.
- For extra spice, add more cayenne pepper.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Middle Eastern
How to Make Spicy Pumpkin Hummus
Alright, let’s get blending! This is where the magic happens – turning those simple ingredients into creamy, spicy perfection. I promise it’s easier than you think, and I’ll walk you through every step.
First, toss all your ingredients into the food processor – chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, and all those gorgeous spices. Now here’s my secret: pulse it a few times before letting it run continuously. This helps everything combine evenly without overworking the motor.
Blend for about 1-2 minutes, then stop to scrape down the sides with a rubber spatula. This ensures no lonely chickpea chunks get left behind! Give it another minute of blending until it’s silky smooth. If it seems too thick, add a tablespoon of water or more olive oil until it reaches your perfect dipping consistency.
Taste test time! This is where you adjust – need more salt? Another squeeze of lemon? More cayenne for extra kick? Trust your palate and tweak until it makes you do a happy dance.
Pumpkin lovers, don’t stop at hummus—my cozy Creamy Pumpkin Tortellini Soup is a warm, comforting bowl that’s perfect for fall nights.
Tips for Perfect Spicy Pumpkin Hummus
Want pro-level results? Here are my hard-earned tips:
- For ultra-creamy texture, peel your chickpeas. Yes, it’s tedious, but wow does it make a difference!
- Add cayenne gradually – you can always add more heat but can’t take it away.
- Let it rest 30 minutes before serving – the flavors meld beautifully.
- If your hummus is too thick, thin with water or lemon juice, not more oil.
Remember, hummus is forgiving – don’t stress, just taste and adjust as you go!
Serving Suggestions for Spicy Pumpkin Hummus
Oh, the possibilities are endless with this spicy pumpkin hummus! My absolute favorite is scooping it up with warm pita wedges – that slight char from toasting makes the flavors pop. But don’t stop there!
- Crisp veggie sticks (carrots and bell peppers are perfect for dipping)
- Spread on sandwiches instead of mayo for a flavor boost
- As a surprising pizza base – trust me, it’s amazing!
- With apple slices for a sweet-spicy combo that’ll blow your mind
Last Thanksgiving, I even used it as a gourmet-looking swirl on butternut squash soup. Got so many compliments, I might make it a tradition!
Storage and Reheating
Here’s the good news – this spicy pumpkin hummus gets even better after a day in the fridge as the flavors meld together! Just pop it in an airtight container (I love my glass snap-lid bowls) and it’ll keep beautifully for up to 5 days. One important note – don’t freeze it! The texture turns grainy and just… sad. Trust me, I learned this the hard way after trying to stockpile it last fall. If it thickens in the fridge, just stir in a teaspoon of water or lemon juice to bring it back to life!
Spicy Pumpkin Hummus Variations
Oh, the fun you can have with this recipe! Once you’ve mastered the basic version, try these tasty twists:
- Butternut Squash Swap – Out of pumpkin? Roasted butternut squash puree works beautifully and adds a slightly nuttier flavor
- Harissa Heat – For serious spice lovers, swirl in a spoonful of harissa paste instead of cayenne
- Maple Sweetness – Add just a drizzle of maple syrup to play up the pumpkin’s natural sweetness
- Nutty Version – Replace tahini with almond butter for a different depth of flavor
My favorite? Adding a sprinkle of toasted pepitas on top for crunch – it’s like a flavor party in your mouth!
And if you’re hunting for more pumpkin creations, seasonal dips, and crowd-pleasing recipes, explore my curated boards on Pinterest packed with fresh inspiration you’ll want to pin and try.
Spicy Pumpkin Hummus FAQs
I get so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers:
Can I use fresh pumpkin instead of canned?
Absolutely! Roast your pumpkin until tender, then puree it smooth. Just make sure it’s not too watery – you want that thick consistency. I often roast a big batch in fall and freeze portions for hummus all season.
Help! I made it too spicy – how can I fix it?
No worries! Stir in extra pumpkin puree or a dollop of plain yogurt to tame the heat. A bit more tahini or olive oil can help balance things out too.
Why does my hummus taste bitter?
Old tahini is usually the culprit – it should smell nutty, not rancid. Also, over-blending garlic can make it harsh. Try adding garlic powder instead next time!
Can I make this without a food processor?
You can use a blender, but you’ll need to scrape down the sides often. For super smooth results, a food processor really is best – check thrift stores for affordable finds!
Nutritional Information
Here’s the scoop on what’s in this delicious dip! Each 1/4 cup serving packs about 120 calories with 3g of fiber and 4g of protein. Keep in mind these are estimates – your exact numbers might vary slightly depending on your ingredients. But hey, with all those good-for-you chickpeas and pumpkin, you can feel good about dipping in!