Chile Pumpkin Hummus Fall Fest

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! It is naturally gluten-free, vegetarian, and vegan. Enjoy!

When I heard that today’s ingredient for the Food Network’s #FallFest was pumpkin, I wondered what I could 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!!

Some 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 and different 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 is 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 love what they add to my meals!

Have you heard of Dukkah yet? It is an Egyptian seasoning blend that is one of my favorite discoveries. The ingredients vary widely, but it typically utilizes ground nuts, sesame seeds, and spices to make a beautiful blend. I got mine at a local shop, but you can find it online if it isn’t readily available in your neighborhood. I like Whole Spice and they carry it in their online store. Just know that this shop spells it Dukka! 

I love the addition of the seasoned toasted pumpkin seeds on top, a little crunch offsetting the lovely 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! And I recommend doubling the amount you make because you will want to nibble at them and don’t want to eat them all, LOL!

If you are serving this to gluten-intolerant or Celiac friends, 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  this 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. It is the perfect beginning to any meal. If you are hosting people with gluten or dairy restrictions, vegetarians, or vegans, this is the perfect dish to serve! 

Chile Pumpkin Hummus 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.

Also, make sure you check out all the other incredible pumpkin recipe links listed below the recipe.

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

Ingredients needed for Chile Pumpkin Hummus:

• Hummus: canned beans, garlic, shallots, olive oil, pumpkin puree, Dukkah seasoning (optional), cumin, turmeric, coriander, nutmeg, cardamom, Ancho chile powder, chipotle chile powder, GF tamari or soy sauce, lemon juice
• Garnish: toasted shelled pumpkin seeds, optional

 

PRO Tip: How to Toast Pumpkin Seeds (optional)

Preheat the oven to 350°F (180°C). Place raw shelled 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 some 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.

 

How to make Chile Pumpkin Hummus:

1. Toast pumpkin seeds (if using) on a baking sheet pan in the oven; set aside to cool.
2. Combine the beans, garlic, shallots, and olive oil in a food processor; blend until smooth. Add the pumpkin, spices, chiles, soy sauce, and lemon juice, then process again until smooth and blended.
3. Taste and adjust seasonings; add salt and pepper to taste.
4. Scoop into a serving dish, sprinkle with toasted pumpkin seeds (if using), and serve with vegetables, GF crackers, sliced bread, or other items for dipping. Serve at room temperature.

 

PRO Tip: 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, over Thanksgiving, or on other occasions.

 

Recommended Tools (affiliate links; no extra cost to you):

• Food processor
• Spatula
• Chef’s knife
• Baking sheet pan

 

Gluten-Free Tips:

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 (not all tamari is gluten free!).

You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

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Create a New Tradition Today!

 

Make sure you check out all of these remarkable recipes from my blogging friends!

Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
Devour: Easy Pumpkin Cream Sauce
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
In Jennie’s Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Sweet Dumpling Squash Recipe
Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
Taste With The Eyes: Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Chile de Arbor
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread