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Smoky Pumpkin Hummus

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Hummus is not my favorite dip, spread, whatever. That would have to go to my two old friends-onion or artichoke dip. However, I totally love hummus the Middle Eastern way. I’ve made the recipe from the Jerusalem cookbook and it is just like I like it. Creamy and fresh, not pasty and totally dip worthy. I even go to a Middle Eastern market, not too far from here, to buy fresh flatbread to eat with it. The problem is I don’t make it very often because you have to soak the garbanzos over night and well, I’m just not so good at planning ahead.

I really don’t like hummus from the grocery. To me, it is a bit harsh tasting and there is never any creaminess in the mouth feel. So what was it about this pumpkin hummus that caught my eye? Perhaps it was the color. Or the green contrast of the pumpkin seeds floating on top. Whatever. It seemed like a good seasonal dish to have in one’s repertoire, so I thought I would give it a go. You can see the original here and also lots of great grilled cheese recipes.

I didn’t want to make it Kevin’s way though. I like a more savory spread during happy hour and that is what this was intended for. So, I took a different route when it came to seasonings and this is what you are going to get. I love smoked paprika. And I love this lemon oil that my son left me. He thought it was a tad strong and he was right. The key is how you use it. It tastes great as a drizzle over lots of things like caesar salad and fish and white beans. And it tastes great over this hummus. If you don’t have it, try to find a good fruity olive oil.

Halloween is upon us. I just give out the treats, but it is nice to have some treats for me, too. This will work. That and a good bottle of Pinot. I don’t know. I haven’t gotten that far, but I did want to make sure you had this for your Halloween. And if not then, well… it would be a great appetizer for Thanksgiving.

It’s one of those make ahead things. Simple. Quick. And most ingredients are those you should have on hand. Try it. You will like it. It is a treat and not a trick!



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Smoky Pumpkin Hummus

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  • Author: Abbe Odenwalder
  • Prep Time: 10 Minutes
  • Total Time: 10 minutes
  • Yield: 4 - 6 Servings 1x
  • Category: Appetizers
  • Method: Blender
  • Cuisine: American


Smoky pumpkin hummus is savory and a touch spicy and perfect for any season!



1 15 oz can chickpeas/garbanzos drained

1 c pumpkin puree

1/4 c tahini

2 cloves garlic

1 canned chipotle

2 T olive oil

1/2 of lemon zested

Juice of 1 lemon

1/2 t smoked paprika

1/4 t smoked salt (or regular and to taste)

1/4 t cayenne

Drizzle of olive oil or lemon oil

Sprinkle of smoked salt or coarse salt

Sprinkle of pepitas (green pumpkin seeds)


Combine all of ingredients except garnish in food processor. Process until smooth and creamy. Feel free to add more oil or lemon. Garnish as you like.

Serve with toasted or baked pita chips.

Other Pumpkin Recipes:
Simple Pumpkin Baked Oatmeal
Pumpkin Chipotle Soup
Chicken with Figs, Pumpkin and Red Wine
Magic Pumpkin Butter Bars
Pumpkin Brown Sugar Muffins

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Paula @ Vintage Kitchen Notes

Tuesday 12th of November 2013

I bought some red lentils today and was thinking of adding it to hummus. But I love your idea of adding spice too! go chipotle and cayenne!

shannon weber

Wednesday 6th of November 2013

i much prefer house-made hummus myself; just better texture, you can be creative with flavors (like you were!) and it's just a nicer way to go about it. i don't mind the store-bought, but i doubt if they'd have something as wonderful as smoky pumpkin hummus. beautiful job, Abbe.

Irina @ wandercrush

Thursday 31st of October 2013

Ah I've always wanted to own the Jerusalem cookbook, even just to stare at if not to cook out of! Hahah if this is what was given out door to door, I'd be out trick-or-treating right now. Grocery hummus can never compete, and I doubt anyone would readily find one this creative anyway. I really love the smokey southwestern twist.

Abbe Odenwalder

Friday 1st of November 2013

Irina, it really is worth owning. I don't say that about all cookbooks but this one is great. And I tried your granola. WOW! It was some of the best I ever had. Very addicting. But I guess coming from 11 Madison Park it should be! I don't know if the kids would appreciate this but the grown ups sure would! Thanks!


Thursday 31st of October 2013

As luck would have it, I have everything to make this - totally going on my lunch menu next week!

I love savory vs. sweet, so this is right up my alley. I also found generic canned pumpkin at my store - .69 cents a can, so I stocked up!

Abbe Odenwalder

Friday 1st of November 2013

Wow, you scored! Give this one a go! I think it would be good stuffed into some pita or even on your special nachos! And cheese. Whoops!


Thursday 31st of October 2013

Mmmm yes this does sound good!Love the spices added in.

Abbe Odenwalder

Friday 1st of November 2013