Savory Pumpkin Hummus is easy to make in minutes with only 7 ingredients and a food processor. Canned pumpkin puree imparts a subtle fall flavor and extra creamy texture. It's a delicious alternative to store-bought hummus.
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Hummus is easy to buy these days in places like supermarkets, convenience stores, and even airports. But this popular Mediterranean dip is incredibly quick to make at home, plus it's more economical.
And if you've never tried pumpkin hummus, you're in for a treat. It's smooth, creamy, and a delicious way to enjoy fall flavors.
Love pumpkin? If you make both dairy-free pumpkin spice creamer and chocolate chip pumpkin balls, you will have exactly enough leftover pumpkin puree to make this savory appetizer!
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Why you'll love this recipe
- It's a great way to utilize canned pumpkin.
- You can make it in 10 minutes with only 7 ingredients.
- It freezes well so you can enjoy some now and the rest later.
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: Tahini is made by grinding sesame seeds into a smooth paste like nut butter. Besides using it in hummus, you can turn it into a salad dressing or sauce for tahini pasta. But 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.
Optional ingredients: While the pumpkin seeds (pepitas), smoked paprika, and sumac are optional, I highly recommend using at least one as a topping. If I had to choose my favorite, I would pick the dark red ground sumac berries.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the ingredients to the bowl of a food processor.
- Process, scraping down the sides of the bowl as necessary, until the mixture is completely blended and smooth. Now you can transfer the pumpkin hummus to a serving bowl, add your toppings, and enjoy.
Amy's tips
- 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.
Serving suggestions
Pumpkin hummus can be served with a variety of foods for dipping. Or try it on toast or bagels, as a sandwich spread, or in a pita bread pocket with your favorite raw or roasted vegetables.
For easy entertaining, offer it with an assortment of crunchy vegetables like carrots, celery, sugar snap peas, radishes, and red bell pepper strips. It's also delicious with crackers, pita chips, and pretzels.
And if you're having guests over for the holidays, put it out for snacking along with a Christmas guacamole wreath appetizer and chocolate dessert hummus.
You can even thin it out with a little water and use it as a salad dressing or pasta sauce.
Storing and freezing
Pumpkin hummus can be refrigerated in an airtight container for 3 to 4 days or frozen for up to 3 months.
Defrost the frozen container of hummus in the refrigerator overnight. It will taste as good as when it was freshly made.
Recipe FAQs
If you have a high-speed blender like a Vitamix, you can use it with the tamper for making hummus if you don't have a food processor. Reserve the drained aquafaba from the can of chickpeas so you can add a little to aid in the blending.
Chickpeas have translucent skins which may result in a grainy hummus. You can remove the skins by rubbing the chickpeas in a kitchen towel. Or you can run the food processor for a few extra minutes to break them down.
While technically it's not hummus if it's not made with chickpeas
(garbanzo beans), you can substitute cannellini beans, also called white kidney beans.
More vegan dip recipes
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Amy
📋 Recipe
Homemade 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 only.
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!