Enjoy the delightful combination of pumpkin and chickpeas in this smooth and savoury pumpkin hummus recipe. This easy-to-follow recipe yields a creamy dip packed with flavour. Perfect for entertaining or as a healthy snack.
Serve it as a dip, spread it on sandwiches, or use it as a flavourful side dish. This pumpkin hummus does it all.
In the mood for something slightly different? Give this thick and flavourful Mint and Pea Hummus Recipe a try instead.
- Canned / Jarred Chickpeas - These provide the protein base and a smooth texture.
- Unsweetened Pumpkin Puree - For that rich pumpkin flavour - I like to make my own Unsweetened Pumpkin Puree for enhanced freshness and nutrients.
- Ground Cumin
- Tahini (sesame seed butter) - Gives the hummus a rich and creamy consistency.
- Lemon Juice
- Fresh Garlic
- Bicarbonate of Soda - Used to soften the chickpeas for a smoother result.
- Ice Cube - The secret ingredient for achieving that fluffy texture.
See recipe card for quantities.
1. Add the canned or jarred chickpeas in water with the bicarbonate of soda and bring to a boil.
2. As the water heats up, it will quickly rise and froth. When this happens, turn the heat down and simmer for 5 minutes to soften and loosen the shells. Use a slotted spoon to discard any shells that float to the surface.
3. Drain the cooked chickpeas and remove the shells that have separated from the chickpeas.
4. In a blender, combine the drained, cooked chickpeas, unsweetened pumpkin puree, ground cumin, tahini, lemon juice, fresh garlic, salt, and the ice cube. Blend until the mixture is smooth and creamy.
5. Spread the hummus over a plate and garnish with fresh herbs, toasted pumpkin seeds, and a sprinkle of paprika for a delightful presentation.
- Spicy Kick - For a spicy version, add a pinch of cayenne pepper.
For this recipe, you'll need a blender to achieve that creamy, fluffy texture.
Store your savoury pumpkin hummus in an airtight container in the refrigerator for 2-3 days.
You can also portion it and freeze for longer storage. Simply thaw individual portions in the refrigerator before use.
✨ Top Tips
Removing the chickpea shells will not only make the hummus much smoother, but it will also make the chickpeas easier to digest.
The ice cube helps create that fluffy texture by incorporating air into the mixture.
Although cooking the tinned chickpeas is not essential, as tinned chickpeas are already pre-cooked and safe to eat, this added step will result in a smoother more pleasant texture.
You can use dried chickpeas instead of tinned, but be sure to soak and cook them before blending.
More Candida Diet Dips
Looking for other candida diet dip and sauces? Try these:
Savoury Pumpkin Hummus Recipe
- 400 g canned or jarred chickpeas 240g drained
- 200 g unsweetened pumpkin puree
- ½ teaspoon ground cumin
- 2 tablespoons tahini
- 3 tablespoons lemon juice
- 1 small clove fresh garlic
- ¼ teaspoon salt
- ½ teaspoon bicarbonate of soda
- 1 ice cube
- Boil chickpeas in water with the bicarbonate of soda for 5 minutes to help them soften and remove the shell.
- Drain the chickpeas and discard the shells that have fallen away.
- To a blender add the cooked chickpeas, unsweetened pumpkin puree, cumin, tahini, lemon juice, garlic, salt, and one ice cube.
- Blend until smooth and creamy. The ice cube will help make the hummus fluffier.
- Spread over a plate to serve and garnish with fresh herbs, toasted pumpkin seeds, and a sprinkle of paprika for added decoration.