Pumpkin Spice Hummus with Stonefire Naan.
Prep time.
10.
Cook time.
6-8.
Creamy, spiced, and bursting with cozy fall flavors in every bite. This Pumpkin Spice Hummus with Stonefire® Naan is a deliciously unexpected twist on classic hummus—easy to whip up and perfect for sharing. Smooth chickpeas blended with pumpkin purée, warm pumpkin pie spice, and a hint of curry come together for a rich and flavorful dip. Served with soft, warm naan wedges and topped with crunchy pepitas and vibrant pomegranate seeds, this dish is ideal for seasonal gatherings, casual snacks, or anytime you want a taste of autumn with minimal fuss.
Ingredients.
1 (15 oz) can chickpeas, drained and rinsed1 cup canned pumpkin purée (not pie filling)2 Tbsp tahini2 Tbsp olive oil, plus more for drizzling2 Tbsp maple syrup (or honey)1 small garlic clove, grated2 tsp pumpkin pie spice½ tsp curry powder½ tsp fine sea salt (plus more to taste)Juice of ½ lemonWarm Stonefire Naan, cut into wedges, for servingOptional GarnishesToasted pepitas (pumpkin seeds)A swirl of olive oil or maple syrupPomegranate seedsExtra sprinkle of pumpkin spice or curry powder.
Directions.
In a food processor, combine chickpeas, pumpkin purée, tahini, olive oil, maple syrup, garlic, pumpkin pie spice, curry powder, salt, and lemon juice.Blend until smooth and creamy, scraping down the sides as needed. If too thick, add 1–2 Tbsp water until desired consistency. Taste and adjust seasoning, more salt for balance, more maple syrup for sweetness, or extra curry powder if you want more warmth.Transfer to a serving bowl. Drizzle with olive oil or maple syrup and scatter with toasted pepitas and pomegranate seeds.Serve with warm Stonefire Naan wedges for dipping.
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