Pumpkin Hummus

Ingredients

• 425 g (15 oz)tinned chickpeas, drained, with the liquid reserved
• 60 ml (¼ cup)reserved chickpea liquid
• 60–75 ml (4–5 tablespoons)olive oil
• 160 g (⅔ cup)tinned pumpkin purée
• 60 g (¼ cup)tahini
• 75 ml (5 tablespoons)fresh lemon juice
• 22.5 ml (1½ tablespoons)maple syrup
• 3.75 ml (¾ teaspoon)chilli powder
• 3.75 ml (¾ teaspoon)ground cinnamon
• 1.25 ml (¼ teaspoon)ground cumin
• 7.5 ml (1½ teaspoons)salt

Instructions

1. 1

   Blend until smooth

   Put all the ingredients in a blender and blend until smooth.

2. 2

   Serve with dippers

   Serve with roasted pumpkin seeds, extra whole chickpeas, a sprinkle of paprika, tri-colour carrots, halved or quartered radishes, endive, celery sticks, assorted-colour cauliflower, cucumber spears, green beans blanched for 2 minutes and endive leaves. Pumpkin tortillas can also be served alongside.

What is pumpkin hummus?

Hummus is a chickpea-and-tahini dip associated with Levantine and wider Middle Eastern food traditions. This version blends pumpkin purée into the familiar base, with lemon, maple syrup and spices giving it a sweet-tart, warmly flavoured twist.

Chickpeas and tahini keep the dip creamy and savoury, while pumpkin adds colour and a soft texture. It works well as a shared appetiser with a selection of crisp vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 40g carbs, 20g fat.

The chickpeas and pumpkin contribute most of the carbohydrates, while tahini and olive oil provide much of the fat; chickpeas and tahini also supply protein. Pair a portion with plenty of the listed vegetables for a more varied plate.

The ingredients that shape the flavour

Pumpkin purée: use plain canned purée rather than pumpkin pie filling, which is already sweetened and spiced.

Tahini and lemon: tahini gives the hummus its nutty richness, and fresh lemon juice brings brightness. Maple syrup rounds out the pumpkin and lemon without taking over.

Spices: cinnamon, cumin and chilli powder bring warmth. Their measured amounts keep the chickpeas and pumpkin at the centre.

Getting a smooth blend

Liquid first: reserve the chickpea liquid when draining the tin, as the recipe uses it to help the blender move the ingredients. Add the listed amount with everything else.

Blend well: give the mixture time to become evenly smooth, scraping down the sides if needed. If your blender struggles, pause it rather than forcing the motor.

Choosing the texture

Oil range: the recipe allows 60–75 ml olive oil. Use the lower amount for a firmer dip or the higher amount for a richer, softer result.

Smoothness: blend until no obvious chickpea pieces remain. The finished hummus should be easy to scoop and spread.

A colourful spread to serve

Vegetable dippers: carrots, radishes, celery, cucumber, cauliflower, green beans and endive offer a mix of shapes and crunch. Blanch the green beans for 2 minutes as directed.

Finishing touches: roasted pumpkin seeds, whole chickpeas and paprika make simple toppings. Pumpkin tortillas are another suggested accompaniment when available.

Balancing sweet and savoury

The pumpkin and maple syrup bring sweetness, while lemon juice and salt keep the flavour lively. Cinnamon, cumin and chilli add a gentle spiced note rather than turning the dip into a dessert-style spread.

Taste the hummus once it is blended and serve it with plain vegetables or tortillas to let its seasoning come through.

Recipe notes & tips

• Drain the chickpeas but keep their liquid before you start blending.
• Use plain pumpkin purée rather than a sweetened pie filling.
• Measure the lemon juice freshly for a bright, clean flavour.
• Blanch the green beans for 2 minutes before serving them as dippers.
• Blend until the chickpeas and pumpkin are evenly incorporated.
• Set out several different vegetables so guests can choose their preferred dippers.

Variations

• More lemon: add a little extra lemon juice at the table for a sharper finish.
• Smokier spice: use smoked paprika as the finishing sprinkle.
• Extra crunch: scatter roasted pumpkin seeds over the hummus just before serving.
• Milder dip: reduce the chilli powder for a softer spice level.
• Tortilla pairing: serve with pumpkin tortillas when they are available.

Common mistakes to avoid

• Discarding the liquid: reserve 60 ml from the drained chickpeas for blending.
• Using pie filling: choose plain pumpkin purée so the hummus is not overly sweet or spiced.
• Stopping too soon: keep blending until the chickpeas are smooth and evenly mixed.
• Adding too much oil at once: stay within the recipe's 60–75 ml range.
• Serving raw green beans: blanch them for 2 minutes before adding them to the platter.

How to store

Refrigerate leftover hummus in a covered container and use within 3–4 days. Stir before serving; if it has thickened, loosen it with a small splash of water or reserved chickpea liquid.

Frequently asked questions