Easy Pumpkin Hummus Recipe The Schmidty Wife

My Fall Kitchen Secret

Hello, my dear. Come sit. Let’s talk about a little magic. I love hummus. But in autumn, I add a secret. I add pumpkin. It makes it creamy and sweet. It tastes like a cozy sweater for your chips.

My grandson tried it last week. He said, “Grandma, this is orange dip!” I still laugh at that. He ate it all with apple slices. That’s a big win. What is your favorite thing to dip? Tell me in the comments.

Why This Simple Dip Matters

This recipe matters for two reasons. First, it is full of good things. Chickpeas and pumpkin keep you strong. Second, it brings people together. Good food should be shared. It creates happy moments.

Making it is so easy. You just put everything in a machine. It whirs and becomes smooth. Doesn’t that smell amazing? The cumin and garlic make the whole kitchen warm. Fun fact: The tahini is just ground sesame seeds. It makes the hummus so rich!

Let’s Make It Together

Grab your can of chickpeas. Rinse them well. This makes them taste fresher. Add them to your food processor. Then add the pumpkin, tahini, oil, and lemon juice. Don’t forget the garlic and spices!

Now, put the lid on tight. Press the button. Let it blend for a whole minute. Watch it turn a beautiful orange color. Taste it with your finger. Does it need a pinch more salt for you? I always check.

Serving With Love

Put your hummus in a pretty bowl. Drizzle a little oil on top. Sprinkle on some paprika. It looks so nice. I serve it with pita bread, crackers, or those apple slices. The sweet and savory mix is perfect.

This makes about ten servings. It keeps for five days in the fridge. But in my house, it never lasts that long! What would you pair with it? Carrot sticks or pretzels? I’d love to know your pick.

Your Turn in the Kitchen

Now, my dear, it is your turn. This recipe is hard to mess up. That’s the best kind. You can make it for your family. You can take it to a friend. Food made with a happy heart tastes the best.

Will you try making this pumpkin hummus? If you do, please come back and tell me. Share a picture if you can. I would love to see your beautiful orange dip. Let’s keep the kitchen stories going.

Ingredients:

Ingredient	Amount	Notes
Chickpeas	1 can (14 oz)	drained & rinsed
Tahini	1/3 cup
Pumpkin purée	1 cup
Olive oil	2 tablespoons
Lemon juice	2 tablespoons
Garlic	1 clove
Ground cumin	1 teaspoon
Smoked paprika	1/2 teaspoon
Kosher salt	1/4 teaspoon

My Cozy Pumpkin Hummus

Hello, my dear. Come sit at the counter. Let’s make something special. This hummus is like autumn in a bowl. It’s creamy, a little smoky, and just so friendly. I love making it when the leaves turn orange. Doesn’t that smell amazing? It reminds me of my grandson, Leo. He always dips his apple slices in it. I still laugh at that. It’s not a typical choice, but it works!

This recipe is wonderfully simple. You just toss everything into one machine. It’s perfect for a quick snack or for sharing with friends. I promise, it’s easier than pie. Let’s get our hands busy, shall we?

Step 1: Grab your food processor. Make sure it’s nice and clean. Add your drained chickpeas first. Then, spoon in that lovely pumpkin purée. It looks like orange sunshine, doesn’t it? (A hard-learned tip: really rinse those chickpeas well. It makes the hummus taste fresher and smoother.)

Step 2: Now, add all your other friends. That’s the tahini, olive oil, and lemon juice. Don’t forget the garlic clove and spices. I love the smell of cumin and smoked paprika together. It smells like a cozy kitchen fireplace.

Step 3: Put the lid on tight. Now, let the machine do its magic. Blend it all until it’s perfectly smooth. This usually takes about a minute. Listen to that whirring sound. It’s the sound of a snack coming together! Do you prefer smooth hummus or a little bit chunky? Share below!

Step 4: Scoop your hummus into a pretty bowl. You can drizzle a little olive oil on top. A tiny sprinkle of paprika makes it look so fancy. Then, find a lid for your container. It needs to live in the fridge. It will be your tasty friend for about five days.

Cook Time: 5 minutes
Total Time: 10 minutes
Yield: about 2.5 cups (10 servings)
Category: Snack, Appetizer

Three Fun Twists to Try

This recipe is like a favorite sweater. You can dress it up in different ways. Here are my favorite little twists. They are all so simple and fun.

The Sweet & Salty: Add a big spoonful of maple syrup. Top it with crunchy, salty pumpkin seeds. It’s a wonderful surprise.

The Spicy Fireside: Mix in a pinch of cayenne pepper. It gives it a warm, gentle kick. Perfect for a chilly evening.

The Herby Garden: Stir in fresh chopped rosemary after blending. It smells like a holiday. It really does.

Which one would you try first? Comment below!

Serving It With Style

Now, what to dip? I love crisp apple slices with this hummus. It’s a perfect sweet and savory match. Toasted pita bread is always a classic. For a pretty plate, add some purple carrot sticks. They look so cheerful next to the orange hummus.

For a drink, a cold apple cider is lovely. The flavors are best friends. For the grown-ups, a glass of amber ale pairs nicely. It’s earthy and smooth. Which would you choose tonight?

Keeping Your Pumpkin Hummus Fresh and Ready

This hummus loves a cool, cozy fridge. Pop it in a sealed container right away. It will stay happy for about five days. You can also freeze it for a month. Just thaw it in the fridge overnight.

I remember my first big batch. I made it for my book club. I froze half for a surprise visit from my grandkids. It was perfect with their after-school carrots. Batch cooking saves time for fun later.

This matters because good food should be easy to enjoy. A ready snack stops you from reaching for less healthy options. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hummus Hiccups

Is your hummus too thick? Add a teaspoon of water or lemon juice. Blend again until it’s just right. I once made hummus that stood up like a mountain! A little water fixed it.

Does it taste a bit bland? Let it sit for an hour. The flavors need time to get to know each other. This makes a huge difference in taste. Your patience will be rewarded.

Worried about the garlic being too strong? Use a small clove or roast it first. This gives a sweeter, gentler flavor. Fixing small problems builds your cooking confidence. It also makes your food taste exactly how you like. Which of these problems have you run into before?

Your Pumpkin Hummus Questions, Answered

Q: Is this recipe gluten-free? A: Yes, all the ingredients are naturally gluten-free. Just check your labels to be sure.

Q: Can I make it ahead? A: Absolutely! Making it a day early makes the flavors even better.

Q: What if I don’t have tahini? A: You can use smooth, natural peanut butter instead. The taste will be different but still good.

Q: Can I double the recipe? A: Of course! Just use a big enough food processor. *Fun fact: The word ‘hummus’ means ‘chickpea’ in Arabic.*

Q: Any serving tips? A: Drizzle a little olive oil on top. Sprinkle with extra paprika for a pretty look. Which tip will you try first?

From My Kitchen to Yours

I hope you love this autumn twist on a classic. It always makes my kitchen smell like fall. I would love to see your creations. Sharing food is how we share joy.

Have you tried this recipe? Tag us on Pinterest! Show me your snack plates and happy eaters. It makes my day to see them.

Happy cooking!
—Anna Whitmore.