Pumpkin Hummus

Pumpkin spice who?

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Whenever I have leftover pumpkin in the fridge, this pumpkin hummus is one of my favorite ways to use it up. All I need is 15 minutes and a handful of pantry ingredients, and I can whip it up into a silky smooth seasonal dip that’s perfect for lazy desk lunches, fall gatherings— or, frankly, snacking on any time of day.

Before we go any further, let’s clear up one thing: this is not a sweet dip. As much as I love a dessert dip (and also pumpkin in desserts), I wanted to hit a savory note here. Think of this as hummus meets spiced squash; there’s not a dash of pumpkin pie spice in sight.

The silkiest smooth hummus is made from freshly cooked chickpeas that are fastidiously peeled and simmered to the perfect softness. Unfortunately most of us just aren’t cooking chickpeas from scratch— and we certainly aren’t picking off all those little skins. That said, boiling canned chickpeas in a water and baking soda solution for just 10 minutes tenderizes the chickpeas, breaking down the skins and softening the centers so they break down much easier in the food processor, yielding a hummus that’s so silky smooth, you’d never be able to tell the difference 

Pumpkin hummus is great to make in advance, especially if you’re prepping for a party and you want to get ahead. Make up to 1 day before, and store in an airtight container in the refrigerator. I recommend bringing it to room temperature before serving— and if you have time, you can even rewhip it in the food processor to ensure it’s nice and fluffy.

Enjoy!

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Pumpkin Hummus

(Makes 2 cups)

Prep time: 5 minutes

Total time: 20 minutes

Ingredients

1 (14.5-oz.) can chickpeas, drained

¼ teaspoon baking soda

1 garlic clove, finely chopped

2 tablespoons freshly squeezed lemon juice

1 teaspoon kosher salt (I used Diamond Crystal)

1 cup pumpkin purée, such as Libby’s

2 tablespoons tahini

1 teaspoon chili powder, plus more for serving

½ teaspoon cumin

1 tablespoon olive oil, plus more for serving

Pepitas, for serving

Bagel chips or crackers, for serving

Equipment: small pot, fine mesh sieve, paper towels, food processor, flexible rubber spatula

Instructions

1. In a small pot, combine the chickpeas and baking soda. Add water to cover, then bring to a boil over medium-high heat. Reduce heat to low and simmer until the chickpeas soften and start to fall apart, 7-10 minutes.

2. Drain the chickpeas thoroughly through a fine mesh sieve; pat lightly dry.

3. Meanwhile, in the bowl of a food processor, combine garlic and lemon juice. Let sit for 5 minutes.

4. When the chickpeas are drained, add them to the food processor with the pumpkin, tahini, chili powder, salt, and cumin. Process until combined, about 30 seconds. With the motor running, stream in olive oil until combined.

5. Dollop hummus into a serving bowl and swoosh as desired. Drizzle with olive oil and top with pipitas and pinches of chili powder. Serve with bagel chips or other crackers.