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Chile Pumpkin Hummus for Food Network’s #FallFest

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Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

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!!

Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

Freshly toasted pumpkin seeds with Dukkah seasoning

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!

Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

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!

Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

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.

Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

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:

  1. Toast pumpkin seeds (if using) on a baking sheet in the oven; set aside to cool
  2. Combine the beans, garlic, shallots and olive oil in a food processor; blend until smooth
  3. Add in the pumpkin, the spices, chiles, soy sauce, and lemon juice; process again until silky and creamy
  4. Taste and adjust seasonings; add salt and pepper to taste
  5. 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.

 

PRO Tip:

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

 

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.

 

Chile-Pumpkin Hummus #FallFest Food Network; 2013 The Heritage Cook

 

Yield: 8 to 10 servings

Chile Pumpkin Hummus

Chile Pumpkin Hummus

This Chile Pumpkin Hummus is an amazing appetizer that will definitely be on my Thanksgiving and holiday menus. Healthy and delicious, it is perfect for everyone on your guest list. It is full of flavor and fantastic all year long!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

Pumpkin Hummus

  • 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

Garnishes

  • Toasted pumpkin seeds, optional (See Kitchen Skill)

Instructions

  1. 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
    you prefer.
  2. 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.
  3. 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).
  4. Serve with crudité vegetables, crackers, baguette slices, or other items for dipping. Offer gluten-free crackers if your diet requires it.



Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 267mgCarbohydrates: 20gFiber: 5gSugar: 5gProtein: 5g
© Jane Bonacci The Heritage Cook
Cuisine: Mediterranean / Category: Appetizers

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  Chile Pumpkin Hummus © 2019 Jane Bonacci, The Heritage Cook

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
Feed Me Phoebe: Creamy Vegan Pumpkin Soup
Virtually Homemade: Starbuck’s Pumpkin Spice Frappuccino
Weelicious: Pumpkin Cinnamon Rolls
The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
Dishing: Pumpkin Browns/ Pumpkin Hash Browns
In Jennie’s Kitchen: Pumpkin Scones
Cooking With Elise: Hearty Pumpkin Pasta
And Love It Too: Paleo Pumpkin Pie Oatmeal
Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
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: Sweet and Spicy Pumpkin Apple Soup with Dried Fruit, Pine Nuts and Ancho Chile
Creative Culinary: Pumpkin Beer Bread with Pumpkin Butter Spread
FN Dish: Cook Pumpkin from the Patch

 

First Published: 3 Oct 2013

Last Updated: 18 Oct 2019

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This page may contain affiliate links.

 

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Comments

  1. Karen Palmer

    I have all the ingredients at the ready. I am trying to hold off on actually making it for a day or two because even regular hummus doesn’t last long around these parts! but I am getting anxious.

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