This recipe is adapted from this Lebanese hummus recipe but my understanding is that ‘pumpkin hummus’ sold in the US is some kind of travesty of a sweet pumpkin spice dip. This is a pumpkin chickpea dip that’s like normal hummus but with pumpkin added – a tasty way to use up some of the winter squash we’re overloaded with in autumn – but it’s not sweet. It has the same flavour points as hummus but with a slight, subtle sweetness that works well with the stronger tahini taste.

For more savoury things to put on bread, try avocado aioli, this easy stinging nettle pesto (it can be made with the fresh autumn growth nettle too), or nontraditional beet hummus.

Ingredients

Ingredient Notes and Substitutions

• Pumpkin: just about any type of pumpkin or winter squash can be used here (roasted) or even canned pumpkin puree. I don’t recommend spaghetti squash or something very dry like delicata.
• Chickpeas: use canned or cooked chickpeas. If cooking your own, soak them with baking soda overnight and cook with a pinch of baking soda in the water for very soft chickpeas that will blend up nicely.
• Tahini: choose a brand that you like. If you use bad tahini, the dip will be bitter.
• Spices: the cinnamon is very subtle here (the Lebanese hummus recipe uses nutmeg) more adding depth than anything. I prefer whole cumin but ground works too.

Step by Step

Step 1: add all of the ingredients to a food processor (or bowl, if using an immersion blender).

Step 2: blend until very smooth and season to taste before serving.

Recipe Notes

Depending on the type of pumpkin or winter squash used, your dip might be thinner or thicker in consistency. I find that hokkaido pumpkin makes for a rather dense result but something like muskat will add much more liquid. Adjust to your preference depending on what you use and remember that it firms up when chilled.

The pumpkin type will impact the colour of the dip, too, so keep that in mind.

You can, of course, use a large mortar and pestle if you have one. I don’t have a food processor but find that my immersion blender does the trick and makes a smoother dip than my cheap food processor ever did.

How to Store

Storage: keep in a sealed container in the refrigerator for up to five days.

Freezing: hummus can be frozen, but I find that this gets a rather watery when thawed due to the added pumpkin. If you do freeze it, transfer to an airtight container and freeze up to three months. Give it a good mix again before serving.

Expert Tips

• Season to taste: always, always, season to taste. Try the hummus before you serve it and adjust the amount of salt and acid.
• Use good pumpkin: some pumpkin varieties, especially those sold specifically for carving, can be stringy, watery, and tasteless. If possible, use heritage varieties for this and any other pumpkin recipes you might want to make – you’ll get the best flavour with them.

More Pumpkin Recipes

Pumpkin Cauliflower Tray Bake
Gluten-Free Pumpkin Muffins
Pumpkin Pie Smoothie
Chocolate Chip Pumpkin Bread