This savory pumpkin hummus is your new favorite fall dip! It's creamy, garlicky, hearty, with an autumn feeling and so big in flavor!
Hummus is an Arabic word that means "chickpeas" and it's a common dish in Middle East. The last years hummus gained popularity throughout the world. The main ingredients for this popular middle eastern dish are chickpeas, tahini, garlic and lemon. This recipe is made with pumpkin as an additional ingredient and an additional spice, that I thought would give a touch of autumn. This spice is nutmeg.
savory pumpkin hummus from scratch or not?
To make savory pumpkin hummus you can either use ready-to-eat chickpeas and pumpkin puree or steamed pumpkin or you can prepare them by yourself. When you have these ready, the rest is very simple.
How to prepare chickpeas
First of all you have to soak chickpeas for at least 6 hours or overnight. Then cook chickpeas for an hour. Once chickpeas are ready, drain and set aside.
How to prepare pumpkin
Cut the top of the pumpkin. Then cut the pumpkin in half. Remove the seeds using a spoon. Heat oven to 200 C/ 390 F. Remove the skin and cut the pumpkin flesh into pieces. Place them in a roasting pan with baking paper. Drizzle with some extra virgin olive oil, season with some salt and roast for approximately 40 minutes or until tender. When ready, remove from the oven and set aside.
How to make savory pumpkin hummus
Since you prepared chickpeas and pumpkin, gather all ingredients to make your life easier! Then peel the garlic cloves and juice the lemon. Add chickpeas, pumpkin and garlic cloves into a food processor and beat for 3-5 minutes or until smooth and creamy. Next add tahini, extra virgin olive oil, lemon juice, salt, sweet paprika powder and nutmeg and beat until all ingredients combined. After it's all blended up, taste and adjust seasoning to your preference.
Note: if you want to avoid oil, replace with water.
Serving savory pumpkin hummus
You can serve savory pumpkin hummus as a dip, as a salad dressing, on toast, on tortilla , with pita or naan bread, raw vegetable sticks etc.
Store in an airtight container in the refrigerator for up to 4 days.
If you are into dips, be sure to check out Greek Eggplant Dip (Melitzanosalata) Cucumber & Radish Salad with Olive Oil and Balsamic Mascarpone Creamy Greek Feta Dip Greek Tzatziki "Skordalia"- Greek Garlic & Potato Dip Classic & Beetroot Hummus
Preparation time: 10 mins
300 gr chickpeas, cooked
200 gr pumpkin puree
2 1/2 tbsp. tahini
3 tbsp. lemon juice (fresh)
3 tbsp. extra virgin olive oil, plus extra for drizzling
3 cloves garlic
1 tsp. salt
1/2 tsp. sweet paprika powder
1/2 tsp. nutmeg
Since you have cooked chickpeas and roasted or steamed pumpkin, peel the garlic cloves and juice the lemon.
Add chickpeas, pumpkin and garlic cloves into a food processor and beat for 3-5 minutes or until pureed.
Next add tahini, extra virgin olive oil, lemon juice, salt, sweet paprika powder and nutmeg and beat until all ingredients combined.
Spread savory pumpkin hummus on a serving plate, drizzle with some extra virgin olive oil, garnish with red paprika powder, pumpkin seeds, some fresh rosemary and enjoy!
If you make this recipe, I'd love to see pictures of your creation on social media. Hashtag them #sweetandsaltyfeelings and tag @sweetandsalty_feelings
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