This Chile Pumpkin Hummus is an amazing appetizer that will definitely be on my Thanksgiving and holiday menus. Perfect for everyone on your guest list, it is full of flavor and fantastic all year long! Enjoy!
When I heard that today’s ingredient for the Food Network’s #FallFest was pumpkin, I wondered what could I put together that would showcase pumpkin in a different way? Taking a hint from my delightful meals at Middle Eastern restaurants, I decided to create a savory pumpkin dish utilizing many of the spices found in their traditional recipes. And I came up with a winner!!
Most people turn up their noses when I mention savory pumpkin dishes, thinking that it can only be used in sweet preparations. But just like butternut squash or other winter squashes are often served savory, we just need to open our minds to a new way of approaching some ingredients.
This is a wonderful new way of including pumpkin in your holiday menus, but don’t limit it just to the holidays. It is so good that it would make a fantastic addition to any meal all year long. This version of hummus uses a lot of seasonings that really make it special. And while the ingredient list may seem long, all of them are fairly common and can be used in a many savory and sweet recipes. I use all of these seasonings regularly and you will too once you discover how delicious they are!
Have you heard of Dukkah yet? It is an Egyptian seasoning blend that is one of my favorite new discoveries. I got mine at a local shop, but you can find it online if it isn’t readily available in your neighborhood.
I love the addition of the toasted pumpkin seeds on top, a little crunch offsetting the luscious creaminess of the dip. You can leave them off, but I encourage you to consider making them. I think they are well worth the 10 minutes it will take in the oven to get them toasty and delicious!
If you are serving this to gluten-intolerant friends or folks with Celiac disease, having some crunchy crackers for them to enjoy will be something they will really appreciate. My favorites are called Nut Thins from Blue Diamond. They have a bunch of flavors to choose from and I’m pretty much addicted to them all, but the Artisan Sesame crackers really complement the flavors of the hummus.
With the flavor of pumpkin and glorious golden color, this Chile Pumpkin Hummus will be making an appearance at my Thanksgiving feast this year. If you are hosting people with gluten or dairy restrictions, vegetarians or vegans, this is the perfect dish for you! It makes a lovely appetizer, staving off the hunger of your guests as they wait for the main meal without filling them up so much that they can’t enjoy the rest of the festivities.
Make sure you check out all the other incredible pumpkin recipes listed below and see the beautiful photos on our Pinterest page.
How to make Chile Pumpkin Hummus:
- Toast pumpkin seeds (if using) on a baking sheet in the oven; set aside to cool
- Combine the beans, garlic, shallots and olive oil in a food processor; blend until smooth
- Add in the pumpkin, the spices, chiles, soy sauce, and lemon juice; process again until silky and creamy
- Taste and adjust seasonings; add salt and pepper to taste
- Scoop into a serving dish, sprinkle with toasted pumpkin seeds (if using), and serve with vegetables, crackers, sliced bread or other items for dipping (offer gluten-free crackers if needed)
Can this be made ahead?
Absolutely! Make this a day or two in advance and store, covered, in the refrigerator. The flavors will bloom and meld together and that is one less dish you have to make on the day of your party, Thanksgiving or other event.
How to Toast Pumpkin Seeds (optional): Preheat the oven to 350°F. Place raw pumpkin seeds on a foil-lined baking sheet and sprinkle with olive oil. Toss to coat evenly. Sprinkle the oil-coated seeds with the salt and Dukkah seasoning.
Place in the oven and toast until lightly golden and fragrant, about 8 to 10 minutes, removing them from the oven halfway through and stirring so they brown evenly.
Key Ingredients for this Recipe
- Canned beans (gluten-free if needed)
- Garlic and shallots
- Olive oil
- Pumpkin purée
- Dukkah seasoning, cumin, turmeric, coriander, nutmeg, cardamom
- Ancho chile powder, chipotle chile powder, crushed Aleppo peppers
- Tamari or soy sauce (gluten-free if needed)
- Juice of 1/2 lemon
- Salt and pepper
- Toasted pumpkin seeds, optional
Kitchen Tools I Use to Make This Recipe
Libby’s pure pumpkin is gluten-free. Make sure the beans you are using do not contain any gluten ingredients and use gluten-free tamari or soy sauce.
- 1 (15.5 oz) can cannellini or garbanzo beans, rinsed well and drained (gluten-free if needed)
- 1 clove garlic, minced
- 1 small shallot, peeled and finely minced
- 2 tbsp minced fresh cilantro
- 1/4 cup extra-virgin olive oil
- 1 can (15 oz) pure pumpkin puree (NOT pumpkin pie filling!)
- 1 tsp Dukkah spice blend, optional but delicious
- 1/2 tsp ground cumin
- 1/2 tsp ground turmeric
- 1/4 tsp ground coriander
- 1/4 tsp ground nutmeg
- Pinch of ground cardamom
- 1 tsp ancho chile powder
- 1/2 tsp chipotle chile powder
- 1/2 to 1 tsp crushed Aleppo peppers, (or leave out for less heat)
- 3 tsp soy sauce or tamari (gluten-free if needed)
- Juice of 1/2 lemon (about 3 tbsp), or more to taste
- 1/2 tsp kosher salt and freshly ground black pepper, to taste
- Toasted pumpkin seeds, optional (See Kitchen Skill)
- Prepare the Hummus: In the bowl of a food processor fitted with the steel blade, combine the beans, garlic, shallots and olive oil. Pulse several times to break up the beans and then blend until smooth and evenly pureed. Add the pumpkin, all the spices, chiles, soy sauce, and lemon juice. Process until everything is combined and the texture is silky and creamy. I like mine fairly thick, but if it is too thick for you, add more olive oil, 1 tbsp at a time, blending each time until you get the consistency
- Take a taste and add salt and pepper to your liking. Feel free to add more of any of the spices or chiles if you like your foods with more “punch”. But remember that the chilies will get hotter as it sits, so start with the lower amounts and increase to your individual tastes.
- Assemble the Dish: Transfer the mixture to a serving bowl, swirling it with a spoon to create an interesting pattern. Grind a little fresh black pepper over the top. Sprinkle with some of the toasted pumpkin seeds if desired (see Pro Tip above for directions on how to toast them).
- Serve with crudité vegetables, crackers, baguette slices, or other items for dipping. Offer gluten-free crackers if your diet requires it.
Amount Per Serving: Calories: 161 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 267mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 5g Sugar: 5g Sugar Alcohols: 0g Protein: 5g
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First Published: 3 Oct 2013
Last Updated: 18 Oct 2019