Look no further for a healthy and delicious appetizer: this Spiced Pumpkin Hummus is it! Smooth, creamy, and scoopable, this delicious hummus is the perfect addition to your appetizer spread.
Just Bring An Appetizer
If you didn’t know this already, I’m an avid lover of hummus. And there’s lots to love: protein rich, smooth and creamy, scoop-ably satisfying.
As I’m sure many can relate with, I find myself seeking out healthy and lighter options for appetizers when I’m asked to bring something to a get together. Normally, the host or hostess has a meal planned, but snacks and light bites are where they want some help. The predicament is, you have now idea what other guests will be bringing. I can’t tell you how many times I’ve attended a gathering where the snack spread, albeit delicious, is filled with less than nutritious bites. I’m all for indulging (all about balance at SHYLI!), but I also like having options.
Read: so I don’t gorge myself with jalapeño poppers and brie.
That said, hummus is consistently the dish I like to contribute to a get together! Give it a boost by making it on your own (so simple!), and leveling up the flavor.
How To Make Pumpkin Hummus
Homemade hummus is one of those things that gets a lot of…side eye.
“Really? You made hummus? Aren’t there, like, a lot of really great store bought options?”
Why yes, yes there are. But how about you TRY my hummus first, and then we’ll talk 😉
Where people go wrong with homemade hummus is the texture. 9 times out of 10, the objection people have to making their own hummus is they can’t get it smooth enough. You want to know the secret to the silkiest hummus? Well, there actually are two options for you:
- Aquafaba: the liquid that canned chickpeas are packed in. That’s right! “Bean juice”. The liquid serves as a smoothing agent in the hummus. By adding small amount of aquafaba to your hummus as your blending it, its texture starts to turn almost whipped-like.
- Reserved Cooking Liquid: most hummus purists out there will demand that hummus is only made with soaked and cooked chickpeas. I’m not going to lie: I’ve made it both ways (with canned and soaked/cooked), and really? They’re right. Soaking and cooking your chickpeas really does yield a smoother and more delicious hummus. However, I’m a believer in taking shortcuts where you can and as you need, and simply put? A lot of people don’t have the time or patience for this method. That’s a-ok! However, if you do: you can substitute the cooking liquid from your chickpeas to replace the aquafaba.
Spiced Pumpkin Hummus
Ingredients
- 15 oz can chickpeas, liquid reserved, chickpeas rinsed
- 1 cup canned pumpkin puree
- 1/4 cup tahini
- 1/4 cup olive oil, divided
- 1 Tbsp lemon juice
- 1-2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Freshly Cracked Pepper
- Pomegranate seeds, for garnish (optional)
- Warmed pita bread, crackers, carrots, baby cauliflower, blanched green beans, Belgain endive, and other crudités for serving
Instructions
- In a food processor, add rinsed and drained chickpeas. Be sure to reserve the liquid from the can! Alternatively, you can use 1 1/2 cups of cooked chickpeas, reserving some of the cooking liquid. Next add pumpkin, tahini, 1 tablespoon olive oil, lemon juice, garlic, cumin, salt and pepper. Process until mixture comes together.
- With the motor running, add 1 tablespoon of the reserved chickpea liquid at a time, until hummus is totally smooth. Taste hummus, adding more olive oil and salt to your liking.
- Transfer hummus to a bowl or dish, and using a spoon smooth hummus out, leaving deep drags as you go. Pour remaining olive oil over hummus, allowing it to pool in the valleys left by your spoon.
- Sprinkle with cumin and garnish with pomegraate seeds if using. Serve with pita bread and crudités.
Can you make this the day before?
Hi Donna, you bet! This can be made up to 2 days in advance and stored in the refrigerator until ready to enjoy. I hope you like it!