Can’t get enough pumpkin? Whip up a creamy, spicy, hummus-like dip starring pumpkin puree and a handful of pantry ingredients.
| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 3 cups |
Ingredients
- 1 1/2 cups canned pumpkin puree
- 1 1/2 cups canned chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 clove garlic
- Kosher salt and freshly ground black pepper
- Pita chips, for serving
Instructions
- Process the pumpkin and chickpeas in a food processor until fairly smooth. Add the tahini, lemon juice, oil, cayenne, cumin and garlic to the food processor and process until smooth. Season with salt and pepper. Serve with pita chips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 196 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 291 mg |
Reviews
This is delicious. I only added 1/2 teaspoon of cayenne pepper instead so it wouldn’t be too overpowering. I also squeezed in more fresh lemon than recipe required. Everyone loved it.
I didn’t like it. It’s hummus with pumpkin purée added in. Recipe makes no sense. Won’t make it again.
I made this on Halloween for my family and served with high quality store-bought pita chips. The dip was light and fluffy and the spices did not overpower the light pumpkin flavor. It was very easy to make and a crowd pleaser.
The name of this recipe should be changed to “Spicy Pumpkin Hummus Dip.” It was very easy to make and delicious. In addition to having it as a dip with pita chips, I like to make a sandwich with the pumpkin dip, sliced tomatoes, and lettuce on whole wheat bread.
I made this for a family party and everyone loved it! Even my picky husband. It was extremely easy to make too! I served it with whole wheat pita bread triangles and whole grain pita chips.
I made this because it had 5 stars so figured it had to be good – VERY average and would definitly not make again. Was hoping for a good pumpkin recipe but will definitly keep looking.
I used half of the cayenne called for and still thought it was a bit too spicy for my taste. My husband who loves spicy foods thought it was just right. It had great flavor when seasoned well with s&p. This will be added to my regular rotation.
Its pumkin season and I was on vacation in GA, bought so much pumpkin I’m looking for all kinds of recipes to use up all this pumpkin/winter squash I bought. For this recipe I used fresh pumkin puree and omitted the tahini because I didn’t have it. This was delicious. I loved it and whenever I have extra pumkin on hand I will make this recipe. It was great.
If you like hummus, you will love this for the holidays. I made a double batch for my company party and it was a big hit. If you are afraid of heat, hold back on the pepper.
This is an excellent Thanksgiving day appetizer. The only reason I didn’t go 5 star is because it is a bit spicey and although I like that very much, others should watch for it.