Dec 8, 20213 min read

Sweet & Savory Pumpkin Hummus

Updated: Feb 3, 2022

The holiday time, as it is with many families, is a time for baking and trying new foods. I grew up with a dad that would make all kinds of appetizers, sides, main courses, desserts, and barely even look at a recipe. It really was remarkable to watch, and even better to eat! It was also a time to gather around in the kitchen to talk, laugh, share a drink, and work together on a beautiful meal.

I strive to emulate that in my own home and find myself seeking to try out new recipes around holiday and feast day times of year. That's where this one came about! My husband and I both love pumpkin, and while Starbucks may get rid of it at a certain time of the year, we keep it going through Christmas. It's a yearly tradition to make our own puree which goes towards pumpkin pies and other treats like this one.

Around October we had a home blessing and gathering with friends where we served this and it was a big hit. I think it's the perfect combination of savory and sweet served with a cinnamon pita chip and cup of coffee, delicious!

Let's get started.

Prep Time: 5-10 minutes

Total Time: 10 minutes

Yields: 8 servings

What You Need!

1 c. pumpkin puree (store bought or homemade)
1 (15-oz.) canned chickpeas, drained and rinsed
1/2 c. tahini
1/4 c. apple cider vinegar
2 tbsp. olive oil
1 chipotle pepper in adobo sauce
1/2 tsp. ground cinnamon, plus more for garnish
1/2 tsp. paprika, plus more for garnish
Kosher salt
Pita chips, for serving

Take out a large food processor and then we will begin unloading everything!

Add 1 cup of pumpkin puree to the food processor. You can pick up a can from the grocery store or you can make your own. We usually make our own for pumpkin pies and use the extra for other fun recipes like this. If you would like to make your own, you can see my tutorial for that right here.

Perfect Pumpkin Puree

Next up will be to pour in the 15 oz can of chickpeas. Make sure that you drain and dab them dry before tossing them in.

Measure out 1/4 cup apple cider vinegar and add that to the pumpkin puree and chickpeas. No blending yet, just keep adding the ingredients!

Then pour in 1/2 cup of tahini.

Measure out 2 tbsps olive oil and add that in with the rest of the gang.

Moment of honesty, I think it was at this point that I became a little uncertain that I was going to serve this at the party we were preparing this for but trust me when I say, this was the most complimented snack that we served.

Scoop out 1 chipotle pepper from the adobo sauce and toss it in.

Lastly, we will add in the spices and give this a good ole' mixing. Measure out 1/2 tsp ground cinnamon and sprinkle that holiday cheer.

Add in 1/2 tsp paprika to give it a little pizzazz, as if the chipotle pepper won't do that!

Give the salt a little shakey shake and that will be the last of our ingredients until we add garnish.

Close the lid and pulse until it is smooth. If you scroll down I will show you a couple of pictures, if you find you are having a hard time achieving this you can add a little bit of water 1 tbsp at a time.

This is the almost there stage, well blended but not yet as smooth as we want it so keep going!

Now we are finished! Take a cinnamon pita chip and give it a try, because ya know, we certainly don't want to serve our guests something that isn't good. 😉 And of course, you deserve to enjoy a few bites before it goes in the blink of an eye.

Don't mind me, I'll just be over here enjoying this little treat, until my husband tells me to stop. I have no self control. 😂

Let's talk garnish, but first spoon the hummus into a nice serving bowl. Then I took a baking spatula and smoothed the top in a circular motion. Crumble a corner of a cinnamon pita chip into the center and dust the top with paprika, cinnamon, and if you have nutmeg add that too.

Perfection!

Plate the hummus next to the pita chips, toss in a spoon for easy serving, and there you have it.

We will definitely be making this again and I hope that you like it as much as we did.

Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @Steffani_HisGirlSunday.

For more liturgical living resources check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to celebrate feast days.

Sweet & Savory Pumpkin Hummus

Around October we had a home blessing and gathering with friends where we served this and it was a big hit. I think it's the perfect combination of savory and sweet served with a cinnamon pita chip and cup of coffee, delicious!

Let's get started.

Prep Time: 5-10 minutes

Total Time: 10 minutes

Yields: 8 servings

What You Need!

Take out a large food processor and then we will begin unloading everything!

Add 1 cup of pumpkin puree to the food processor. You can pick up a can from the grocery store or you can make your own. We usually make our own for pumpkin pies and use the extra for other fun recipes like this. If you would like to make your own, you can see my tutorial for that right here.

Perfect Pumpkin Puree

Next up will be to pour in the 15 oz can of chickpeas. Make sure that you drain and dab them dry before tossing them in.

Measure out 1/4 cup apple cider vinegar and add that to the pumpkin puree and chickpeas. No blending yet, just keep adding the ingredients!

Then pour in 1/2 cup of tahini.

Measure out 2 tbsps olive oil and add that in with the rest of the gang.

Moment of honesty, I think it was at this point that I became a little uncertain that I was going to serve this at the party we were preparing this for but trust me when I say, this was the most complimented snack that we served.

Scoop out 1 chipotle pepper from the adobo sauce and toss it in.

Lastly, we will add in the spices and give this a good ole' mixing. Measure out 1/2 tsp ground cinnamon and sprinkle that holiday cheer.

Add in 1/2 tsp paprika to give it a little pizzazz, as if the chipotle pepper won't do that!

Give the salt a little shakey shake and that will be the last of our ingredients until we add garnish.

Close the lid and pulse until it is smooth. If you scroll down I will show you a couple of pictures, if you find you are having a hard time achieving this you can add a little bit of water 1 tbsp at a time.

This is the almost there stage, well blended but not yet as smooth as we want it so keep going!

Now we are finished! Take a cinnamon pita chip and give it a try, because ya know, we certainly don't want to serve our guests something that isn't good. 😉 And of course, you deserve to enjoy a few bites before it goes in the blink of an eye.

Don't mind me, I'll just be over here enjoying this little treat, until my husband tells me to stop. I have no self control. 😂

Let's talk garnish, but first spoon the hummus into a nice serving bowl. Then I took a baking spatula and smoothed the top in a circular motion. Crumble a corner of a cinnamon pita chip into the center and dust the top with paprika, cinnamon, and if you have nutmeg add that too.

Perfection!

Plate the hummus next to the pita chips, toss in a spoon for easy serving, and there you have it.

We will definitely be making this again and I hope that you like it as much as we did.

Did you make this recipe? If so I would love to see it, drop a picture in the comment or send it to me on social media Facebook @HisGirlSunday or Instagram @Steffani_HisGirlSunday.

For more liturgical living resources check out the blog section of my website or follow me on Facebook to see what Catholic things I am doing to celebrate feast days.

Recent Posts

Comments