Creamy pumpkin hummus comes together in minutes with 7 simple ingredients and a food processor. Built on a classic hummus base, canned pumpkin puree adds cozy fall flavor and an extra silky texture.
Love pumpkin? If you make both dairy-free pumpkin spice creamer and chocolate chip pumpkin balls, you'll have just enough leftover pumpkin puree to whip up this delicious appetizer.
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I meant to leave this review sooner. With Fall coming up I wanted to encourage anyone looking for a perfect appetizer that includes pumpkin, to make this! It's so yummy! Thank you, Veggies Save The Day for another easy to follow nutritious & delicious recipe!
- Cat D.
Ingredients
- Pumpkin puree: Also known as canned pumpkin, be sure to choose 100% pumpkin squash rather than pumpkin pie filling which contains sugar and spices. While the sweet one may be perfect for desserts, when it comes to savory dishes like pumpkin chili, pumpkin tomato pasta sauce, and this hummus, the plain puree is what we want.
- Tahini: If you find the store-bought versions too bitter for your liking, you can substitute toasted sesame seeds, as outlined in the recipe for hummus with sesame seeds.
Please see the recipe card for the complete ingredients, measurements, and instructions.
Instructions
- Add the chickpeas, pumpkin puree, garlic, tahini, olive oil, lemon juice, cumin, and salt to the bowl of a food processor.
- Process, scraping down the sides of the bowl as needed, until the dip is completely blended and smooth. Transfer to a serving bowl, garnish with pumpkin seeds, sumac, and/or smoked paprika, if using, and enjoy with veggies, crackers, or chips.
Serving suggestions
Pumpkin hummus is perfect for snacking, entertaining, and more:
- Try it on toast or bagels, as a sandwich spread, or in a pita pocket with raw or roasted vegetables
- Serve it alongside other festive dips like a Christmas guacamole wreath appetizer and chocolate dessert hummus
- Thin it out with a little water and use it as a salad dressing or pasta sauce
It's a cozy celebration of fall flavors you can blend in minutes whenever the craving hits.
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Love and Veggies,
Amy
📋 Recipe
Homemade Savory Pumpkin Hummus
Equipment
- food processor
Ingredients
- 1-15 ounce can chickpeas, drained (1½ cups cooked chickpeas)
- ¾ cup pumpkin puree, (NOT pumpkin pie filling)
- 2 cloves garlic, minced
- 2 Tablespoons tahini
- 2 Tablespoons lemon juice
- 1 pinch ground cumin
- salt, to taste
- garnishes such as an extra tablespoon of extra virgin olive oil, smoked paprika, ground sumac, and pumpkin seeds (pepitas), (optional)
Instructions
- Add the chickpeas, pumpkin puree, garlic, olive oil, tahini, lemon juice, cumin, and salt to the bowl of a food processor.1-15 ounce can chickpeas, ¾ cup pumpkin puree, 2 cloves garlic, 2 Tablespoons tahini, 2 Tablespoons lemon juice, 1 pinch ground cumin, salt
- Process, scraping down the sides of the bowl as needed, until completely smooth and creamy. Taste and adjust the seasonings, if needed.
- Transfer the hummus to a serving bowl and enjoy with any toppings you like such as a drizzle of olive oil and a sprinkle of smoked paprika, ground sumac, and pumpkin seeds. Or cover and refrigerate for later. Serve with raw or roasted vegetables, crackers, toasted baguette, chips, etc.garnishes such as an extra tablespoon of extra virgin olive oil, smoked paprika, ground sumac, and pumpkin seeds (pepitas)
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Notes
- It's not necessary to rinse the chickpeas before you drain them. The aquafaba (chickpea liquid) will give the hummus a little extra moisture and creaminess.
- Don't be afraid the let the food processor run for several minutes so that the hummus gets perfectly smooth.
- Add an extra ¼ cup of pumpkin puree if you like a thinner hummus with more pumpkin flavor.
Nutrition
Nutritional information is an estimation.
Cat D. says
I meant to leave this review sooner. With Fall coming up I wanted to encourage anyone looking for a perfect appetizer that includes pumpkin, to make this! It’s so yummy! Thank you, Veggies Save The Day for another easy to follow nutritious & delicious recipe!