How To Make Smokey Cinnamon Pumpkin Hummus

Smokey Cinnamon Pumpkin Hummus puts an autumnal twist on a classic dip. Warm spices with the slight sweetness of pumpkin makes for an irresistible combination.

Did You Know This About Hummus?

Hummus is one of the most ancient foods deriving from the Middle East. More specifically, the first hummus was discovered in 13th century Egypt. In fact, hummus means “chickpeas” in Arabic. Hummus is low in saturated fat and high in fibre, protein and offers complex carbs.

Do You Peel Your Chickpeas?


If you don’t already peel your chickpeas you will from now on after seeing how smooth this hummus is. The chickpea skins don’t breakdown well in the food processor and are difficult for your body to digest.

To peel the chickpea gently rub between your fingers and the skin should easily shed.

Other Uses For This Smoky Cinnamon Pumpkin Hummus

Hummus isn’t just a great dip. You can do so much more with it. Try it on:

Strawberry Balsamic Bruschetta

-Use as a sandwich spread. Try my Loaded Roasted Vegetable Sandwich

-As a pizza or flatbread sauce

-On a burger

-Mix with pasta

-On toast or crackers for an appetizer

-Add hot water to make a sauce or dressing

What You Need For This Hummus

Canned Chickpeas

Tahini

Pumpkin Puree

-Garlic cloves

-Salt

-Hot water

-Parsley to garnish (optional)

Sesame seeds

Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.

Don’t Throw Away That Aquafaba!

Don’t forget to keep the aquafaba (bean water) in the can of to use for many recipes instead of egg whites. Use your aquafaba in some of these recipes:

No Churn Aquafaba Ice Cream

Vegan Lemon Meringue Parfait

Dalgona Whipped Matcha Latte

Vegan Pavlova with Chia Seed Jam & Coconut Whipped Cream

More Hummus Recipes To Try

If you enjoyed this Smokey Cinnamon Pumpkin Hummus try my other hummus recipes:

Loaded Hummus

Dill Pickle Hummus

Roasted Beet Hummus

Sharing Is Caring!

When you make your first batch of this Smokey Cinnamon Pumpkin Hummus share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.

You can also find me on my other channels YouTubeInstagramFacebook Pinterest and Twitter.

Don’t forget to leave a comment on the recipe below and give this recipe a star rating. 

Thanks for the love, my friends!

In gratitude,

Susan

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How To Make Smokey Cinnamon Pumpkin Hummus

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Smokey Cinnamon Pumpkin Hummus puts an autumnal twist on a classic dip. Warm spices with the slight sweetness of pumpkin makes for an irresistible combination.

  • Author: Susan Cooks Vegan
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Blend
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

Scale
  • 1 1/2 cup chickpeas
  • 2/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup tahini
  • 2 tbsp olive oil
  • 2 tbsp hot water
  • 1 tbsp maple syrup
  • 12 cloves of garlic
  • 3 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt

Instructions

  1. Peel the chickpea for the smoother hummus
  2. Place the chickpeas in a food processor or blender and blend until you achieve a sand-like texture
  3. Add remaining ingredients and blend until smooth scraping down the sides if needed
  4. Taste and adjust seasonings if needed.
  5. Add to serving bowl and garnish with parsley and sesame seeds (if desired)

Notes

Store covered and refrigerated for up to 5 days

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