Home » Pumpkin Chickpea Hummus Spread
This pumpkin chickpea hummus spread is in a white bowl that is placed on a larger white serving dish. The hummus is garnished with chickpeas and nuts on the right side of the bowl. On the top of the serving dish there is a small white dipping spoon and on the left a few pieces of homemade sour dough bread.

Pumpkin Chickpea Hummus Spread

Written by Published on Updated on November 14, 2024 in Appetizers, Dips

Heyyy there friends,

Have you heard of Pumpkin Chickpea Hummus Spread? When I first came across this recipe a while back I never thought I would like it as much as I do.   I was never into pumpkin dishes, spices, etc. but I realized that my tastes have changed.  I was hesitant about this hummus recipe at first, the combo of pumpkin and chickpeas, how would this even work taste-wise? Believe me though with just a little of this ingredient and a bit of the other ingredient it turns out to be one of the most delicious dips I have ever tried.

This pumpkin chickpea hummus spread is in a white bowl that is placed on a larger white serving dish. The hummus is garnished with chickpeas and nuts on the right side of the bowl. On the top of the serving dish there is a small white dipping spoon and on the left a few pieces of homemade sour dough bread.

This Pumpkin Chickpea hummus has a creamy texture and a savory taste to it.  A surprisingly interesting combination of salty and spicy all in one dip.  You will only need about 10 minutes of your time to prepare this recipe.  So, are you ready to get started?  Here we gooooooo,  I started by draining the chickpeas I bought from the market.  Unfortunately, I ran out of the chickpeas I brought back from Greece, I didn’t buy enough what a mistake that was.  The ingredients for the pumpkin chickpea hummus in a food processor

 

This spread is simple first things first start by peeling the garlic.   I used one clove but you can add as many as you like.  Chili flakes and smoked paprika brought this hummus up to a different level of deliciousness. I  placed all the ingredients in the food processor and gave it a good whip at high speed. The recipes I post on my blog have been tried and tasted many years ago.  This pumpkin hummus recipe is the first time I have tried it.  I kept this recipe in one of my cookbooks, and when I came across pumpkin puree I knew it was time to try it out..

I removed the lid from my food processor, took that spoon, and went for it.  OMG!!  I couldn’t believe how good it tasted.  I took a piece of bread I couldn’t get enough of the spread.  This Pumpkin Chickpea Hummus Spread there’s only one word for it DELICIOUS!

Hummus spreads have been around for a long time, if we go back in history started in the Middle East, with many different variations.  One spice that is used quite often is Cumin.  Cumin has an intense smell and taste and dominates the rest of the combined ingredients. For this reason, I left it out but you can add just about two pinches of cumin.

If you love the taste of pumpkin or tahini give this a go!  Here’s a tip: fry the leftover chickpeas and garnish your hummus.  soo soo good!

The food processor that I have been using is, follow the link 🙂 I’ve had it for over 6 years and love it!  https://amzn.to/4fqkOva

Have a wonderful morning/afternoon/evening everyone!!

 

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This pumpkin chickpea hummus spread is in a white bowl that is placed on a larger white serving dish. The hummus is garnished with chickpeas and nuts on the right side of the bowl. On the top of the serving dish there is a small white dipping spoon and on the left a few pieces of homemade sour dough bread.

Pumpkin Chickpea Hummus Spread

foodzesty
This Pumpkin Chickpea hummus has a creamy texture and a savory taste made with ingredients that are beneficial and all together combined are delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine Middle East, Meditetterean
Servings 10 servings

Ingredients
  

  • 2 cups chickpeas cooked and drained
  • 1½ cups pumpkin puree
  • 1 garlic clove
  • 3 tbsp tahini
  • 3 tbsp olive oil
  • 2 tbsp smoked paprika
  • salt
  • ½ tsbp chili flakes
  • 1 lemon juice

Instructions
 

  • Place all the ingredients into the food processor. Blend on high speed. The mixture is ready when it has a smooth and creamy texture.
    The ingredients for the pumpkin chickpea hummus in a food processor
  • When its ready place the hummus spread into a bowl and garnish with chickpeas and seeds.
    This pumpkin chickpea hummus spread is in a white bowl that is placed on a larger white serving dish. The hummus is garnished with chickpeas and nuts on the right side of the bowl. On the top of the serving dish there is a small white dipping spoon and on the left a few pieces of homemade sour dough bread.
Keyword chickpeas, Healthy recipes, savory

KALI MAS OREXI!! 🙂

 

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Welcome to a small corner of my Greek Heritage. Growing up in New York from Greek parents, was a challenge of its own...but the traditional food, tastes and aromas that my mother cooked always travelled me back to Greece.My mother is a wonderful cook, our house would always have that smell of home cooked food. I remember very clearly that we were only allowed fast food, once a week, that was a huge day for myself and my brother. Jumping up and down in the back car seat, laughing, just being kids. It is true that we all like to eat different foods, taste, smell, even try food that looks different than our regular meals at home and I think that is so natural.In my teens, I was not really into cooking, I enjoyed my magazines after school, listening to music, and just taking a breather. There were times that I would glance at some of my mom's recipes, more out of curiosity than to actually try to cook them. At that time I did not realise that cooking would become my passion one day. Slowly, I would start to look into my mom's recipes a bit more each day and I started to find it interesting as a hobby. Each month I would go into our neighborhood bookstore and pick up my monthly book, until one day I decided to stroll over into the cooking section. That summer was the first time I actually bought a cooking magazine....and I loved it.Cooking and baking started out as a hobby, but now after many years it is my passion. Exploring the cuisines, the spices, the oils, the scents, the variety of smells and tastes that exist. It was and still is an amazing journey without limits.So, come along with me on this adventure, and I hope you enjoy my recipes.Sophie

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