I am so proud of this recipe! It’s pretty rare that I publish a recipe the same day that I eat it but what can I say? I was just too excited for you guys to try this fantastic savory pumpkin appetizer.

Hummus is a pretty easy dish. If you have tahini (sesame paste) in the house, you can make it in five minutes in the food processor. Pumpkin hummus is a fun fall twist to the popular starter. The honey and pinch of freshly grated nutmeg (a pantry staple at my house) makes this dip a winner.

Serve it with pita chips in a shallow bowl drizzled with olive oil and sprinkled with paprika, pumpkin seeds, and chopped Italian parsley.

This is a super healthy snack, if you care about that sort of thing. I think this would also be just delicious served with beet chips. Can you imagine? Yum! It’s almost too pretty to eat, and yet I ate a third of the bowl immediately after making it. That’s the beauty too – you don’t have to wait thirty seconds before digging in! Leftovers (if there is any!) will keep for several days in the fridge.

Pumpkin Hummus
1 can chickpeas, drained and rinsed
2/3 cup pumpkin puree
2 Tbsp tahini
Juice from 1 lemon
2 Tbsp extra virgin olive oil
1 Tbsp water
1/2 Tbsp honey
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp paprika
Pinch freshly grated nutmeg
Italian parsley, pumpkin seeds, olive oil, paprika for garnish

1. Drain and rinse chickpeas. Carefully pinch each one to remove and discard the skin.
2. Blend all ingredients in a food processor until smooth.
3. Place in a shallow bowl and drizzle a bit of extra virgin olive oil on top. Sprinkle with paprika, pumpkin seeds, and parsley. Serve immediately with pita chips. Enjoy! (Can be stored in the fridge for several days.)

Happy fall,

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