Spicy Chickpea and pumpkin puree with some mushrooms and basil leaves

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

Leave a Comment