Gluten-Free Everything Bagel Pumpkin Hummus
A savory-sweet chickpea spread blending pumpkin puree with tahini, sesame oil, and a generous coating of everything bagel seasoning. Creamy, umami-rich, and studded with pepitas, this hummus pairs bright lemon with toasted sesame undertones. Perfect for casual entertaining, snack boards, or weeknight dips alongside vegetables and bagel chips. The pumpkin adds subtle sweetness and earthiness without overpowering the sesame-forward spice blend, setting it apart from traditional hummus.
Ingredients
- 1 15-ounce can chickpeas, rinsed and drained
- ½ cup pumpkin puree
- 2 tablespoon tahini paste
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice, squeezed
- 1 teaspoon toasted sesame oil
- ¼ teaspoon salt
- 2 tablespoon water
- 2 tablespoon everything bagel seasoning blendza'atar1:1spice blend
tangier, herbaceous
- 2 tablespoon roasted pepitas
Instructions
- 1
Combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, sesame oil, and salt in food processor and pulse until mostly combined.
- 2
Scrape down sides of bowl.
- 3
With processor running, add water one tablespoon at a time until hummus reaches desired smooth consistency.
- 4
Pulse in everything bagel seasoning 2-3 times to combine.
- 5
Transfer to serving bowl and drizzle with olive oil.
- 6
Garnish with pepitas and a pinch of everything bagel seasoning.
- 7
Serve with sliced vegetables, bagel chips, or crackers.
Tips
Add water gradually for better texture control; too much creates thin hummus. Start with 2 tablespoons and increase only as needed.
Toast your own sesame seeds and blend with salt for fresher sesame oil flavor if you prefer more control over nuttiness.
Serve hummus at room temperature for best flavor; cold temperatures mute the subtle pumpkin and sesame notes.
Good to Know
Airtight container in refrigerator for 3-5 days.
Make up to 3 days ahead; flavor deepens slightly as seasoning blends in overnight.
Room temperature with raw vegetables, bagel chips, crackers, or pita.
Common Mistakes
Add water too quickly to avoid grainy, broken texture.
Pulse seasoning gently to avoid over-mixing, which can darken hummus and make it gluey.
Drain canned chickpeas thoroughly to prevent watery hummus.
Substitutions
tangier, herbaceous
FAQ
Can I make this without a food processor?
Use an immersion blender with chickpeas and wet ingredients in a bowl, working in batches. Hand-mashing will yield chunkier texture but is possible if you prefer rustic consistency.
What if my hummus is too thick or too thin?
Add water by the teaspoon if too thick, or fold in more tahini if too thin. Start small; both ingredients significantly affect consistency. Blend briefly after each addition.
Can I freeze leftover hummus?
Yes, freeze in ice cube trays or freezer container for up to 2 months. Thaw overnight in refrigerator. Texture softens slightly after thawing; re-blend briefly if needed.