Can I use fresh pumpkin instead of canned?

Absolutely! Roast 1/2 cup of fresh pumpkin until tender, then puree. Just make sure it's as smooth as the canned stuff - nobody wants chunky hummus!

Is this pumpkin hummus gluten-free?

Yes! All the ingredients are naturally gluten-free. Just double-check your tahini brand if you're super sensitive, but most are safe.

Old tahini can turn bitter. Taste yours first - it should be nutty and smooth. Also, go easy on the garlic; raw garlic gets stronger as it sits.

A good blender works, or mash by hand for chunkier texture. No gadgets? Try a potato masher and some elbow grease - it'll be rustic but delicious!

Not at all unless you want it to be! The smoked paprika adds depth, not heat. For kick, add a pinch of cayenne or chili flakes.

A creamy, flavorful hummus with pumpkin puree and warm spices. Perfect for dipping or spreading.

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Add chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, cumin, paprika, and salt to a food processor.
Blend until smooth, scraping down the sides as needed.
Add water 1 tbsp at a time to reach desired consistency.
Transfer to a bowl and drizzle with olive oil before serving.