Smoked Pumpkin Hummus (Vegan GF)

Thick and creamy hummus with seasonal pumpkin puree, smoked salt and smoked paprika for a gorgeous rich flavour. This recipe is quick and easy to make with 7 basic ingredients and is naturally vegan, gluten-free, nut-free and soya-free.

Hummus is a staple food for a lot of households and playing around with flavours is something I love doing. Regular hummus is also delicious, but I love experimenting with the flavours to make it more fun. After my recent Herby Hummus, I wanted to bring something a little more seasonal to the table and pumpkin seemed like the obvious choice!

I have used my favourite pumpkin puree which is 100% pumpkin and you can find online and in stores. I love the creamy texture and how easy it is straight from the tin. Next time, I may try roasting it for a different flavour (see below for suggestions).

Here’s what we need:

• Pumpkin puree: I love using this for the best texture, but you can make your own by slicing up pumpkin or squash into large chunks or bits, rubbing with olive oil, salt and pepper and roasting at 180Fan/200*C until soft (between 30-60 minutes depending on the size). Allow to cool fully and then continue with the recipe.
• Chickpeas: the base for a lot of hummus recipes! I use them from a tin most of the time. Drain the chickpeas but keep the aquafaba (liquid from the can) in case it is needed to make the hummus creamier.
• Tahini: the better the quality and flavour of the tahini, the more impressive the hummus. I like to use a rich and runny tahini for this one.
• Garlic: just a little adds a lot of flavour to this recipe and adds that classic tangy flavour.
• Ground cumin and smoked paprika: these are my favourite flavours to add to vegetables and pretty much any savoury recipe especially hummus. The cumin adds a rich earthiness while the smoked paprika adds a gentle heat and smokiness.
• Lemon juice:  this is crucial for the tang and vibrancy of the hummus! 
• Smoked salt: I love using smoked flaky sea salt at the moment, it has so much flavour that goes so well with the smoked paprika and the hummus. If you don’t have smoked salt, you can use regular salt, too.

Simply blend all the ingredients for this Smoked Pumpkin Hummus together until really creamy and that’s it. I love to serve it with lots of crackers and vegetables like I’ve done so here – with a drizzle of olive oil and some extra smoked paprika on top. It is great served with salads, breads or swirled into curries and stews. It pretty much goes with anything and everything. Make up a big batch at the start of the week and add to your meals for the next few days – it’s my favourite way to eat it!

I hope you will fall in love with this simple, wholesome and delicious recipe for Smoked Pumpkin Hummus as much as I have done. It is naturally vegan, gluten-free and simple to make. It’s rich and creamy, full of flavour and great for celebrating all things autumnal.

If you are looking for more hummus and dip recipes, try my:

• Herby Hummus with Chickpea Flatbreads
• Baba Ganoush Falafel Wraps or Smoky Aubergine Baba Ganoush
• Simple and Creamy Hummus
• Edamame and Artichoke Hummus
• Smoked Red Pepper and Walnut Hummus

Smoked Pumpkin Hummus (Vegan GF)

• Servings: 4
• Time: 10 minutes
• Difficulty: easy
• Print

Thick and creamy hummus with seasonal pumpkin puree, smoked salt and smoked paprika for a gorgeous rich flavour. this recipe is quick and easy to make with 7 basic ingredients and is naturally vegan, gluten-free, nut-free and soya-free.

Ingredients

• 100g pumpkin puree
• 1 tin chickpeas, drained and keep the water (240g drained weight)
• 50g tahini
• 1 garlic clove, peeled
• ½ tsp ground cumin
• ½ tsp smoked paprika
• 1/4 lemon, juiced
• Smoked salt, or regular salt
• Pepper
• Serve with crackers, parsley, olive oil, cucumber/vegetables, smoked paprika

Directions

1. Drain the chickpeas, saving the water known as aquafaba.
2. Add all of the ingredients to a food processor or blender and process until really smooth and creamy. If it is quite thick, add 1 tbsp of aquafaba at a time to reach the desired consistency and scrape down the sides as necessary.
3. Store in an airtight container for up to 5 days in the fridge.

Let me know what you think of this Smoked Pumpkin Hummus in the comments below and tag me if you make it! I love seeing your creations, it makes me so happy! I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With pumpkin hummus love x