Roasted Pumpkin Hummus with Za'atar and Toasted Pumpkin Seeds (20-Minute)
Soft, silky pumpkin puree blended with creamy chickpeas and tahini creates a spread with a smooth, slightly sweet texture and warm, spiced undertones. A drizzle of olive oil and bright lemon juice lift the flavors while toasted pumpkin seeds add a crisp contrast to each bite.
Swap canned pumpkin puree for oven-roasted pumpkin if you prefer a deeper caramelized flavor; use store-bought tahini or substitute with additional olive oil for a milder finish. For a smoky note, stir in a pinch of smoked paprika or finish with a splash of good-quality balsamic vinegar. Za'atar on top gives an herby, tangy pop—sumac or dukkah work well as alternatives.
Serve this hummus as an autumn appetizer for Halloween parties or Thanksgiving boards, spread on sandwiches, or paired with warm pita, crudités, or roasted root vegetables. Make it ahead and chill—the flavors meld and the texture remains creamy; store covered in the refrigerator for up to 4 days and refresh with a little olive oil before serving.
How to Make It
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1
Toast the pumpkin seeds: heat a small skillet over medium heat, add the pumpkin seeds and toast, stirring frequently, until they pop and turn golden, about 3–4 minutes; transfer to a plate to cool.
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2
Combine base ingredients in a food processor: add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic, ground cumin, smoked paprika, kosher salt, and black pepper to the bowl of a food processor.
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3
Blend until smooth: process the mixture, stopping to scrape down the sides as needed, until the hummus is velvety and smooth—about 1–2 minutes. If the hummus is too thick, add 1 tablespoon warm water at a time and blend until you reach the desired consistency.
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4
Adjust seasoning: taste and adjust salt, lemon, or smoked paprika as preferred. For a silkier texture, pulse in an additional tablespoon of tahini or olive oil.
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5
Plate and finish: transfer the hummus to a shallow serving bowl, create a shallow well in the center, drizzle with extra virgin olive oil, sprinkle the za'atar evenly over the top, and scatter the toasted pumpkin seeds.
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6
Optional crisp shallot garnish: if using, thinly slice 1 small shallot and pan-fry in 1 tablespoon oil over medium-high heat until crisp; drain on paper towel and sprinkle on top before serving.
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7
Store leftovers in an airtight container in the refrigerator for up to 4 days; bring to room temperature and stir before serving.