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.
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 No Bake 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.
Tahini: Tahini is made by grinding sesame seeds into a smooth paste like nut butter. 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.
Sumac
- Traditionally sprinkled on hummus for a tart, lemony flavor with notes of sour cherry and cranberry.
- Crafted in small batches in Turkey.
- Flatpacks ship for free.
For the complete list of ingredients with measurements plus recipe instructions, please see the recipe card at the bottom of this post.
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. However, if you are following a low-sodium diet, feel free to rinse them.
- 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.
I like to offer it as an appetizer at Thanksgiving 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.
You can even thin it out with a little water and use it as a salad dressing or pasta sauce.
Storing and freezing
Hummus can be refrigerated in an air-tight container for 3-4 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.
FAQ
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 dip recipes
And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for support, inspiration, and fun.
If you love this recipe, please give it 5 stars! ★★★★★
📋 Recipe
Homemade Pumpkin Hummus
Equipment
Ingredients
- 15 ounces chickpeas, (garbanzo beans) 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 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.
- 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.
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. However, if you are following a low-sodium diet, feel free to rinse them.
- 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.
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