Pumpkin hummus

A canned staple easily transforms the classic dip.

This simple recipe from Oakland, California-based recipe developer Maren Ellingboe gets subtle heat from smoked paprika. “I also like to use tahini, a protein-rich yogurt-based condiment to give the dip a perfectly creamy texture,” she says. Try it as part of a mezze spread or add it to a homemade chicken sandwich, suggests Ellingboe.

Yields 2½ cups

Also in this series: Sweet Potato-Cashew Dip and Butternut Squash Dip.


1 15-ounce can chickpeas, drained and rinsed
1 15-ounce can pumpkin purée
¼ cup tahini
2 tablespoons olive oil, plus more for drizzling
3 tablespoons lemon juice
2 teaspoons smoked paprika, plus more for sprinkling
1 teaspoon kosher salt, plus more as needed
¼ cup toasted pepitas
Pita chips
1 bunch radishes, cut in half
½ cucumber, sliced



In a food processor, add chickpeas, pumpkin puree, tahini, olive oil, lemon juice, paprika, and salt and blend until smooth. Add additional lemon juice and salt as desired.


Transfer hummus to a serving bowl and drizzle with olive oil. Sprinkle with pepitas and smoked paprika. Serve with pita chips, radishes, and sliced cucumber.