APPETIZER
Creamy Pumpkin Hummus with Spiced Seeds
SERVES: 8
TIME: 15 MINS
We’ve hit peak pumpkin overload, I know. But trust me… this one’s worth it. Creamy, smoky, and ready in just minutes, this Pumpkin Hummus might just be the easiest (and most crowd-pleasing) thing on your Thanksgiving table. Top it with the most addictive spiced pumpkin seeds and a drizzle of EVOO. Grab some naan, it’ll disappear fast!
Ingredients
HUMMUS
1 can chickpeas, drained and rinsed
½ cup pumpkin puree
2 tbsp tahini
2 tbsp olive oil
Juice of 1 lemon
1 tsp cumin
½ tsp smoked paprika
salt & pepper, to taste
SPICED ROASTED PUMPKIN SEEDS
¼ cup raw pumpkin seeds
½ tsp olive oil or ghee
¼ tsp cumin powder
¼ tsp smoked paprika
Sprinkle of cayenne or Kashmiri chili powder, depending on heat preference
Pinch of salt
Instructions:
Heat a small pan over medium heat.
Add oil/ghee, then toss in pumpkin seeds and all the spices.
Toast for 3–4 minutes, stirring often until they start popping and turn golden.
Cool on a plate so they crisp up.
Optional: For a creamier texture, remove some of the chickpea skins.
Blend all hummus ingredients until smooth. Add ice water a little at a time to thin if needed.
Spread the hummus into a shallow bowl, drizzle with olive oil, and top with the spiced roasted pumpkin seeds.
Serve with fresh, warm naan.
Store up to 4-5 days in the refrigerator.