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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.