Home » Recipes » Easy Pumpkin Hummus + Veggie Wraps

Easy Pumpkin Hummus + Veggie Wraps

You’ll love this easy pumpkin hummus recipe with smoked paprika and other anti-inflammatory rich spices! Serve it with veggies gluten free crackers, or stuffed inside collard greens with avocado, veggies, and pumpkin seeds for a healthy vegan snack!

Easy Pumpkin Hummus in a white bowl

There’s a fun story behind this Easy Pumpkin Hummus, and my Chard Veggie Wraps with Spiced Pumpkin Hummus and Avocado that I made for this month’s Recipe ReDux theme…

Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)

Quick story from 2++ years ago…

After seeing this yummy Kale Salad with Pistachio Nuts on the Teaspoon of Spice blog, I set out to make it, only to discover that one of the ingredients, smoked paprika, was nowhere to be found in any single fricken’ grocery store in all of San Diego.

No. Where. At. All.

So what did I do???

I whined about it (just a little bit) commented about it on Twitter, and the next thing I know, I had not one, but, TWO bottles of smoked paprika show up in my mail box. Food blogger friends are the best!

Smoked Paprika

One bottle came from Deanna, at Teaspoon of Spice. And, the other bottle came from Robin of Robin’s Bite and Inside the Fridge {you can take a peek inside my own fridge here}, who both had heard about my woeful plight on Twitter, and took pity on poor little ol’ me.

Seriously, how sweet is that?!!!

BUT, I have a little confession to make…

Those two gorgeous bottles of Smoked Paprika got stashed in the back of my spice pantry where they have been lurking for, you guessed it, the past 2 1/2 years.

Well, as of today, there is no more lurking/stashing/hiding of the smoked paprika, but instead it has become the star of the show in this yummy Pumpkin Hummus, and that my friends, is what I’m dishing up for you today, along with some super nutritious chard/hummus/veggie/avocado wraps!

What are the ingredient in traditional hummus?

Traditional hummus is made from chickpeas (aka garbanzo beans), lemon juice, garlic, tahini, and olive oil. If you’ve never made it before, it really is SO easy to make!

Related: Try my SUPER EASY Traditional Hummus Recipe

For this Savory Pumpkin Hummus recipe, I also used chickpeas, lemon juice, garlic, and olive oil. I swapped out the tahini for pumpkin puree, and added in delicious anti-inflammatory spices + smoked paprika.

Mmm…it’s so good! And, SO easy to make!

Savory Spiced Pumpkin Hummus . Delicious with crackers or in a chard wrap with veggies and avocado. #vegan #glutenfree

Pumpkin Hummus Nutrition Notes & Serving Suggestions

  • This pumpkin hummus is naturally gluten-free and vegan, and free of all major allergens {dairy, eggs, nuts, fish, shellfish, soy, wheat}
  • Key nutrients include fiber, healthy fats, and antioxidant/anti inflammatory rich spices~it really is the ultimate “food as medicine’! Related: The Delicious Kitchen Guide to a Well-Stocked Spice Pantry
  • Serve this pumpkin hummus as a healthy snack or appetizer with your favorite gluten free crackers, veggies, pita bread
  • Or, for delicious vegan & gluten-free veggie wraps, spread pumpkin hummus on top of chard or collard greens, & top with thinly sliced carrots, chopped red cabbage, sliced avocado, and pumpkin seeds. Yum!!!

Chard Veggie Wraps with Smoked Pumpkin Hummus and Avocado

Savory Spiced Pumpkin Hummus

Easy Savory Pumpkin Hummus +

You’ll love this Easy Savory Spiced Pumpkin Hummus with Smoked Paprika, Cumin, and Coriander is festive, delicious, and the ultimate “food as medicine”!
4.5 from 4 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 7 servings

Ingredients

  • 15- ounce can chickpeas, 1 can, rinsed & drained
  • 1/2 cup canned pumpkin
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, small clove
  • 1 teaspoon ground smoked paprika
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon sea salt, or to taste
  • Optional garnish: Drizzle with olive oil, and sprinkle additional spices, plus pumpkin seeds on top.

Instructions

  • Place all ingredients in a high speed blender (such as a Vitamix) or in a food processor, and blend/process until all ingredients are well combined and smooth.
  • Spoon hummus into a serving bowl and garnish, if desired, with olive oil, extra spices, and pumpkin seeds.

Nutrition

Serving: 0.25cup | Calories: 98kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Sodium: 336mg | Potassium: 123mg | Fiber: 3g | Vitamin A: 2735IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 1.2mg
EA Stewart, RD | Registered Dietitian Nutritionist
Course Appetizer, Snack
Cuisine Gluten Free, Greek, Mediterranean, Vegan
Keyword easy hummus recipe, savory hummus, vegan hummus
Add to Recipe Collection
Like this recipe?Sign up for my newsletter & get new recipes and nutrition tips delivered straight to your inbox. SIGN UP!

Do you have any spices lurking in the back of your spice pantry? What’s you favorite hummus recipe? Any questions about making this pumpkin hummus?

I’d love to hear from you, and before you go be sure and check out all the other spooky (and delicious!) spicy creations from my Recipe ReDux friends!

P.S. Want more anti-inflammatory recipes? Sign up for new recipes & integrative nutrition news, and get your FREE anti-inflammatory meal plan and shopping list!

If you enjoyed this post, please consider sharing. Thanks so much for your support!

18 thoughts on “Easy Pumpkin Hummus + Veggie Wraps”

  1. I can’t remember when I first was introduced to smoked paprika, but it has been a staple spice for a long time. I use it anywhere I might like to put chorizo (my vegan caldo gallego, for instance) as well as bean dips and marinades/dressings. I get a Spanish brand but I think they are all pretty similar and v good. I also do a pumpkin ‘hummus’, but as we don’t really get pumpkin puree very easily in the UK, mine is using a roasted pumpkin and then blended with Middle eastern spices/spice mis like za’atar and topped with a roasted crumbled cauliflower and walnut mix – and no chickpeas! Love the look of your wraps!

  2. Finally getting around to reading this – I cannot believe Robin sent you one too – we always laugh that we have these parallel lives but clearly we share a brain as well #scary.
    Well, once again, you’ve hit it out of the park with this one -cannot WAIT to have another excuse to use my smoked paprika

  3. Robin @Robinsbite

    O.M.G. LOVE THIS!!! I totally forgot about that, EA!! And to know that Deanna sent you one too?? I can’t believe it.

    I’m totally making this–I have two cans of pumpkin just waiting to be used…and you know I”m partial to smoked paprika!

  4. Ha! Smoky paprika is the bomb! Regan posted on it as well. I just discovered this culinary gem and used it in my last post! Great hummus recipe and I adore your inspiring serving suggestions!!!! Pinning!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top