Spicy Chickpea & Pumpkin Puree
A smooth blend of pumpkin and chickpeas with warming spices, garlic, and a hint of heat. Think of it as a pumpkin-hummus hybrid — creamy, nutrient-rich, and full of flavor.
⏱ Time
Prep: 10 minutes
Cook: 15 minutes (if using canned pumpkin & chickpeas)
Total: ~25 minutes
Ingredients
1 cup (240 g) pumpkin puree (cooked & mashed or canned)
1 cup (160 g) cooked chickpeas (or canned, drained & rinsed)
2 tbsp olive oil (plus extra for drizzling)
2 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
¼ tsp cayenne pepper (adjust to taste)
½ tsp sea salt (more to taste)
2 tbsp tahini (optional, for creaminess)
1–2 tbsp lemon juice
2–4 tbsp water (to adjust consistency)
Instructions
1. Sauté Garlic & Spices
1. Heat olive oil in a small pan over medium heat.
2. Add garlic, cumin, smoked paprika, and cayenne.
3. Cook for 30–40 seconds until fragrant — don’t burn the garlic.
2. Blend the Puree
1. In a food processor, combine pumpkin puree, chickpeas, tahini (if using), lemon juice, sautéed garlic & spices, and salt.
2. Blend until smooth, adding water a tablespoon at a time until you reach your desired creaminess.
3. Taste & Adjust
Add more lemon juice for brightness, more cayenne for heat, or a drizzle of olive oil for richness.
4. Serve
Spoon into a serving bowl, drizzle with olive oil, and sprinkle with extra paprika or toasted pumpkin seeds.
Tips
Serve warm as a side with roasted meats or falafel.
Spread on pita bread or use as a dip for veggie sticks.
Swirl into soups for added creaminess.
Nutrition information
Calories: ~100 kcal
Protein: 3 g
Carbs: 11 g
Fat: 5 g
Fiber: 3 g