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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


  1. 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.

To Serve:

  1. 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.