Homemade Pumpkin Hummus

5 from 1 vote

Savory Pumpkin Hummus is easy to make in minutes with only 7 ingredients. Pumpkin puree imparts a subtle fall flavor and extra creamy texture.

Prep Time10

Total Time10

Course: Appetizer, Dip

Cuisine: Fusion, Mediterranean

Special diet: gluten-free, nut-free, soy-free, vegan

Servings:

Calories: 158kcal

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)

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)

Nutrition facts do not include any optional toppings.

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.

Storing: Refrigerate in an airtight container for 3 to 4 days or freeze for up to 3 months.