If you’re craving a snack that’s both comforting and packed with flavor, you’re going to flip for this Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe. I absolutely love how this hummus strikes the perfect balance between earthy pumpkin and the zestiness of smoked paprika. Plus, it’s ready in just 10 minutes—meaning you can whip it up anytime you’re in the mood for something deliciously creamy and a little bit special. Stick around, and I’ll walk you through all my favorite tips to make this dish your next go-to!
Why You’ll Love This Recipe
- Quick & Easy: Ready in just 10 minutes, perfect for last-minute gatherings or cozy nights in.
- Unique Flavor Twist: The smoky paprika and crunchy pumpkin seeds make this hummus extra memorable.
- Nutritious & Satisfying: Packed with protein and fiber to keep you fueled and happy.
- Versatile Serve: Use it as a dip, spread, or even a salad topper — endless ways to enjoy!
Ingredients You’ll Need
Getting the flavor just right rests heavily on the quality of your ingredients. I always recommend grabbing good pumpkin puree (or roasting your own pumpkin if time allows), and don’t skimp on the tahini or smoked paprika — they’re key players here.
- Chickpeas: I prefer canned chickpeas for convenience; just drain and rinse well to reduce excess sodium and improve texture.
- Pumpkin Puree: Canned pumpkin works great, but homemade roasted pumpkin puree adds deeper flavor if you have the time.
- Salt: Balances the natural sweetness of the pumpkin and brings all the flavors together.
- Chili Powder: Adds a subtle kick without overwhelming the dish.
- Ground Cumin: This warm spice complements the earthiness of the pumpkin and chickpeas perfectly.
- Extra Virgin Olive Oil: Drizzle some in for richness and a smooth finish.
- Tahini: The creamy sesame paste that gives hummus its signature texture and nutty undertone.
- Lemon Juice: Brightens the entire dish with a fresh, zesty tang.
- Garlic: Fresh cloves are best for that punch of flavor you can’t get from powders.
Variations
I love tweaking this Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe based on what’s in season or my mood in the kitchen. Feel free to make it your own! Here are a few ideas I’ve tried and totally recommend.
- Spicy Kick: Add a pinch of cayenne pepper or swap chili powder for smoked chipotle for a smoky heat that my family can’t get enough of.
- Herb Infusion: Toss in fresh herbs like cilantro or parsley for an herby brightness that lightens up the richness.
- Roasted Pumpkin Fun: Use roasted pumpkin chunks instead of puree for a chunkier texture — it gives the hummus a lovely rustic feel.
- Nut-Free Version: Skip the tahini and use extra olive oil or a sunflower seed butter substitute if you’re avoiding sesame.
How to Make Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe
Step 1: Gather and Prep Your Ingredients
First things first — open your can of chickpeas, rinse them under cold water, and let them drain while you measure out the rest of your ingredients. Fresh garlic cloves make all the difference here, so peel those and have your pumpkin puree ready to go. I like to use a food processor, but a strong blender will do just fine if you don’t have one.
Step 2: Blend Until Smooth and Creamy
Throw all your ingredients — chickpeas, pumpkin puree, salt, chili powder, ground cumin, olive oil, tahini, lemon juice, and garlic — into the food processor. Pulse and then run it continuously until the mixture turns silky smooth. If the hummus feels too thick, add water a tablespoon at a time. You’ll be amazed at this creamy consistency achieved with minimal effort!
Step 3: Taste and Adjust Seasonings
This is where the magic happens. Taste your hummus and see if it needs a little more salt, lemon juice for brightness, or a pinch more chili powder for heat. I always tweak by personal preference, and I’ve learned that small adjustments here make the end result shine.
Step 4: Garnish Like a Pro
Spread the hummus into a shallow bowl, drizzle a little olive oil over the top, then sprinkle with pumpkin seeds, a pinch of smoked paprika, watercress, and if you’re feeling fancy, some nigella seeds. These final touches add beautiful color and layers of flavor and texture — seriously, it turns a simple dip into something spectacular.
Pro Tips for Making Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe
- Use Cold Chickpeas: Chilled chickpeas blend more smoothly, giving you that silky texture every time.
- Adjust Water Gradually: It’s easier to add water little by little to prevent your hummus from becoming too runny.
- Toast Pumpkin Seeds: Lightly toasting your pumpkin seeds before garnishing adds a nutty crunch that your guests will rave about.
- Skip Over-Blending: Blend just until smooth — over-blending can heat up the mixture and slightly change the flavor.
How to Serve Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe
Garnishes
When I make this hummus, I never skip the drizzle of olive oil and a good sprinkle of smoked paprika — it brightens every bite. Pumpkin seeds add the perfect crunch, and fresh watercress or a handful of parsley leaves add that fresh green note that brings balance and keeps it looking vibrant.
Side Dishes
Serve alongside warm pita bread or crunchy veggie sticks like carrots, cucumbers, and bell peppers for a healthy snack. I’ve also paired this pumpkin hummus with grilled meats or used it as a spread on sandwiches, and it seriously elevates everything!
Creative Ways to Present
For a party, try layering the hummus in a clear dish with roasted chickpeas, a swirl of olive oil, and vibrant toppings like pomegranate seeds or microgreens. Your guests will be wowed by the presentation and flavor combo!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge. The flavors actually deepen overnight, so I often make this a day ahead when hosting. Just give it a good stir before serving again.
Freezing
While I don’t usually freeze hummus because I prefer its fresh texture, you can freeze it in a sealed container for up to 3 months. Thaw in the fridge overnight and stir well before serving.
Reheating
This hummus is best served cold or at room temperature. If you want it warmer, let it sit out for 20 minutes. Reheating in the microwave isn’t ideal as it can dry it out.
FAQs
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Can I use fresh pumpkin instead of canned puree?
Absolutely! Roasting and pureeing fresh pumpkin adds wonderful depth and natural sweetness. Just make sure to cook it until very soft and blend well for the creamiest result.
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What can I substitute for tahini?
If you don’t have tahini or want a nut-free option, you can substitute with sunflower seed butter or extra olive oil, though the texture and flavor will be slightly different.
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How do I make this recipe spicier?
Add more chili powder or a pinch of cayenne pepper. You can even top with a drizzle of hot sauce or chopped fresh chilies for extra heat.
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Can I prepare this hummus ahead of time?
Yes! This hummus tastes great made a day ahead — just store it in an airtight container and bring it to room temperature before serving. The flavors actually meld together nicely after resting.
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What’s the best way to serve this hummus?
I recommend serving it with warm pita wedges, fresh veggies, or as a spread on toast or sandwiches. Its creamy texture and smoky flavor pair well with many options.
Final Thoughts
When I first tried this Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe, I was amazed at how simple it was to get such layered flavors and beautiful texture. It quickly became a family favorite and a must-have for gatherings or a cozy afternoon snack. I really encourage you to give this recipe a go — it’s comforting, nutritious, and full of fall vibes even if you make it year-round! I promise, your taste buds (and guests) will thank you.
Print
Creamy Pumpkin Hummus with Pumpkin Seeds and Smoked Paprika Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
This smooth and creamy Pumpkin Hummus combines the rich flavors of pumpkin and classic Middle Eastern spices for a delightful twist on traditional hummus. Perfect as a healthy snack or appetizer, it’s easy to prepare in just 10 minutes using a food processor, making it an ideal make-ahead dip for gatherings or a nutritious everyday treat.
Ingredients
Main Ingredients
- 1 14-ounce can chickpeas, drained
- 1 cup pumpkin puree (or roasted pumpkin)
- 1 teaspoon salt
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 tablespoon extra virgin olive oil
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 3 cloves garlic
Instructions
- Combine Ingredients: Place the drained chickpeas, pumpkin puree, salt, chili powder, ground cumin, olive oil, tahini, lemon juice, and garlic cloves into a food processor.
- Process Until Smooth: Blend all the ingredients until the mixture becomes smooth and creamy, stopping occasionally to scrape down the sides if necessary for even blending.
- Adjust Consistency: If the hummus is too thick, add a small dash of water and blend again until you reach your desired creamy texture.
- Season to Taste: Taste the hummus and adjust the seasoning by adding more salt, lemon juice, or spices according to your preference.
- Garnish and Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil and garnish with pumpkin seeds, watercress, nigella seeds, and a sprinkle of smoked paprika for an appealing presentation and added flavor.
Notes
- Easy and creamy pumpkin hummus ready in just 10 minutes.
- Use fresh roasted pumpkin for a more intense flavor if desired.
- Adjust spices to your taste for a milder or spicier hummus.
- Serve with pita bread, crackers, or fresh vegetables.
Nutrition
- Serving Size: 1 serving
- Calories: 101 kcal
- Sugar: 2 g
- Sodium: 593 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 0 mg
