Creamy pumpkin hummus comes together in minutes with a handful of 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 no-bake 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 rather than pumpkin pie filling, which contains sugar and spices.
- 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.
How to make pumpkin hummus
- 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:
- Scoop it up with raw vegetables, crackers, pita chips, or toasted baguette.
- Add it to a fall snack board or serve it as an easy Thanksgiving appetizer.
- Spread it on toast, bagels, sandwiches, or pita pockets with raw or roasted vegetables.
- Thin it with a little water to use as a creamy salad dressing or pasta sauce.
It's a cozy celebration of fall flavors 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 extra virgin olive oil
- 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, 2 Tablespoons extra virgin olive oil
- 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. Garnish with any of the optional toppings, if desired. Serve immediately, or cover and refrigerate until ready to serve.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 after draining them. A little aquafaba (chickpea liquid) will give the hummus extra moisture and creaminess.
- Don't be afraid to 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!