These days I feel like there’s constantly pumpkin roasting in my oven.  Without the ever-so-convenient can of pumpkin available here in Istanbul and my obsession with making all things pumpkin this time of year,  it seems my freezer stash runs out so fast.  I have found it helpful to roast a bunch at a time, puree it and then freeze in half cup portions to be able to pull out when I need.  Though I just can’t seem to cook enough.  Or maybe, I’m just making too many pumpkin recipes.

This Pumpkin Hummus is one of those recipes but it’s so worth using up my precious puree.  If you’re a fan of hummus and you like pumpkin, you’ve got to give this a try.  It’s smooth and creamy and has just the right amount of fall spice added to it.  The chickpeas, tahini, and garlic give it that familiar hummus flavor and the pumpkin adds warmth and sweetness.  A little bit of lemon lends a wonderful burst of freshness.  Then black and white sesame seeds, chopped parsley, and a drizzle of olive oil add the perfect finish.  If you like a spicy or zestier hummus, adjust the spices accordingly.  A good kick of heat would be nice.  Though I think if I did that, my munchkins might not eat this by the spoonful.

Serve alongside some crudite, pita chips, or maybe even cranberry-walnut toast and you’ve got a fabulous Thanksgiving  or holiday party appetizer.  The best part is it all comes together really fast and easily with a few whirls in the food processor.  Even more so, if you’re lucky enough to live somewhere where you can buy pumpkin puree or canned chickpeas for that matter.  Though, I do have to say, the flavor of the fresh roasted pumpkin in this, does make me appreciate the extra effort.  Either way, do give this a try.  I think you’ll be glad you did.

5 from 1 vote

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Pumpkin Hummus

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 8

Author A Treat Life

Ingredients

• 1 can chickpeas, rinsed & drained
• 1 cup pumpkin puree
• 2 tbsps tahini
• 2 tbsps lemon juice
• 1 tbsp extra virgin olive oil
• 1 clove garlic, peeled
• 1 tsp cumin
• 1 1/4 tsp kosher salt
• 1 tsp sweet paprika
• 1/4 tsp ground cinnamon

For Garnish:

• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• 2 tbsp fresh parsley, chopped
• Extra Virgin olive oil

Instructions

1. Preheat oven to 350F/180C.

2. Place the black and white sesame seeds on a baking tray and toast for about 5 minutes until fragrant.  The white sesame seed should take on a light golden color.  Remove from the oven and let cool.

3. Add all of the ingredients to a food processor or blender and blend until smooth, scraping down the sides periodically.  Add a little more olive oil or water if you desire a thinner consistency and season to taste.

4. Garnish the hummus with the toasted sesame seeds, fresh parsley, and a drizzle of olive oil.

Recipe Notes

*1 15-ounce can of chickpeas will yield about 1 1/2 cups chickpeas once drained.