Traditional hummus is delicious, but this pumpkin seed version brings something completely different to the table.
Instead of chickpeas, you’re working with pepitas—those vibrant green pumpkin seeds that create the most stunning color naturally.
The result is a creamy, protein-packed dip that’s earthier and nuttier than what you’re used to.
The smokiness comes from smoked paprika and a touch of cumin, which pairs perfectly with the natural nuttiness of the seeds. It’s different from traditional hummus, but in the best possible way.
Why You’ll Love This Recipe
It’s naturally nut-free and chickpea-free. If you’re looking for a legume-free dip that still has that creamy, protein-packed goodness, this is it. Pumpkin seeds (also called pepitas) create an incredibly smooth texture.
The color is stunning. That vibrant green makes it a showstopper on any snack board. No food coloring needed—just the natural color of the seeds.
It takes less than 10 minutes. Everything goes into the food processor, and you’re done. No soaking, no cooking, no waiting around.
The smoky flavor sets it apart. While classic hummus is delicious, this version brings something new to the table. It’s especially good with raw vegetables or pita chips.
Ingredients
- 1½ cups raw pumpkin seeds (pepitas)
- ⅓ cup tahini
- ¼ cup fresh lemon juice (about 1-2 lemons)
- 2 garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water (plus more as needed)
- 3 tablespoons olive oil (plus extra for drizzling)
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Optional garnishes:
- Extra smoked paprika
- Pumpkin seeds
- Fresh herbs
- Drizzle of olive oil
Instructions
Toast the pumpkin seeds. Heat a dry skillet over medium heat and add the pumpkin seeds. Toast for 3-4 minutes, stirring frequently, until they’re lightly golden and fragrant. Let them cool for a few minutes.
Blend the base ingredients. Add the cooled pumpkin seeds, tahini, lemon juice, garlic, smoked paprika, cumin, salt, and pepper to a food processor. Pulse several times to break everything down.
Add the liquids. With the processor running, pour in the water and olive oil. Blend for 2-3 minutes, stopping to scrape down the sides as needed.
Adjust the consistency. If the hummus is too thick, add more water one tablespoon at a time until you reach your desired texture. It should be smooth and creamy.
Taste and adjust. Add more salt, lemon juice, or smoked paprika to suit your preferences. Blend again briefly.
Serve. Transfer to a bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil. Sprinkle with extra smoked paprika and pumpkin seeds if desired.
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Smoky Pumpkin Seed Hummus
This smoky pumpkin seed hummus is a vibrant, green twist on the classic dip. Made with toasted pepitas instead of chickpeas, it’s naturally legume-free and nut-free while still delivering that creamy, smooth texture you crave.
- Total Time: 14 minutes
- Yield: About 2 cups 1x
Ingredients
- 1½ cups raw pumpkin seeds (pepitas)
- ⅓ cup tahini
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 2 garlic cloves, roughly chopped
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup water (plus more as needed)
- 3 tablespoons olive oil (plus extra for drizzling)
Optional garnishes:
- Extra smoked paprika
- Pumpkin seeds
- Fresh herbs
- Drizzle of olive oil
Instructions
- Toast the pumpkin seeds. Heat a dry skillet over medium heat and add the pumpkin seeds. Toast for 3-4 minutes, stirring frequently, until they’re lightly golden and fragrant. Let them cool for a few minutes.
- Blend the base ingredients. Add the cooled pumpkin seeds, tahini, lemon juice, garlic, smoked paprika, cumin, salt, and pepper to a food processor. Pulse several times to break everything down.
- Add the liquids. With the processor running, pour in the water and olive oil. Blend for 2-3 minutes, stopping to scrape down the sides as needed.
- Adjust the consistency. If the hummus is too thick, add more water one tablespoon at a time until you reach your desired texture. It should be smooth and creamy.
- Taste and adjust. Add more salt, lemon juice, or smoked paprika to suit your preferences. Blend again briefly.
- Serve. Transfer to a bowl, create a shallow well in the center with the back of a spoon, and drizzle with olive oil. Sprinkle with extra smoked paprika and pumpkin seeds if desired.
- Prep Time: 10 minutes
- Cook Time: 4 minutes
