This creamy and savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great fall-flavored party appetizer. Serve it with pita bread or nachos for a yummy treat (vegan, gluten-free).
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About Pumpkin Hummus
This savory and spicy Creamy Pumpkin Hummus is a delicious twist on the classic Hummus recipe and shouts fall flavors in each bite.
Pumpkin hummus is healthy, vegan, and gluten-free with just 120 calories per serving making it a crowd favorite.
Make this fall-flavored dip for house parties, get-togethers, holiday gatherings, or Thanksgiving dinners, and serve it with chips, veggie sticks, or crackers.
This pumpkin dip comes together in under 5 minutes using simple ingredients. You can easily double or triple the recipe if making it for a crowd.
My love for hummus is never-ending and I keep trying a lot of variations. Here are some more homemade hummus recipes for you
- Roasted Red Pepper Hummus
- Black Bean Hummus
- Sweet Potato Hummus
- Roasted Beet Hummus
- Classic Hummus
- Edamame Hummus
Ingredients
Pumpkin – Make your own Pumpkin Puree at home using my simple recipe or use canned pumpkin puree.
You can also replace the pumpkin puree with butternut squash, Hokkaido pumpkin, or acorn squash puree, without drastically affecting the outcome.
Chickpeas (Garbanzo Beans) – Use a can of chickpeas or cook your own chickpeas using my easy Instant Pot Chickpeas recipe.
Tahini – Tahini paste makes the hummus very creamy and gives it an earthy flavor. Make it at home using my easy Tahini recipe or buy a bottle.
Olive Oil – Use the best quality extra virgin olive oil.
Garlic – Garlic gives the hummus a very lovely flavor. You can also fry the garlic in some oil until golden brown and add them to this recipe for a unique taste. Roasted garlic can also be added.
Lemon Juice – Add some tanginess and freshness with freshly squeezed lemon juice!
Others – You will also need red pepper flakes, cumin powder, salt, and pepper to make this creamy hummus.
You can add some roasted red peppers along with pumpkin puree to this creamy pumpkin hummus recipe for a taste change.
Add a little pumpkin pie spice for a profound fall flavor.
How To Make Pumpkin Hummus
Add
- 9 oz (250 g) pumpkin puree
- 1 cup drained and rinsed chickpeas
- 5-6 garlic cloves
- 4 tablespoon tahini
- 10 tablespoon extra virgin olive oil
- 3 tablespoon freshly squeezed lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 4 tablespoon ice-cold water
- ¼ teaspoon ground black pepper
to a high speed blender or a food processor.
Blend until smooth. Scrape the sides of the blender a few times while blending.
Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency.
Transfer the hummus to the serving bowl. Drizzle a little olive oil on top and sprinkle a few toasted pumpkin seeds and cayenne pepper on top. Serve.
Pro Tips By Neha
Pumpkin Puree is different from Pumpkin Pie Filling. DO NOT use pumpkin pie filling in this recipe otherwise, the hummus will turn out sweet.
Use ice-cold water while blending the hummus for a creamier texture. Ice water also prevents the hummus from turning darker in color while blending.
Make this hummus a day prior to serving for the best flavor.
This recipe can be easily halved or doubled.
Frequently Asked Questions
If you remove the skin from the cooked chickpeas, the hummus turns out super creamy. But trust me that’s a humongous amount of work and I really don’t recommend it.
My hummus turns out perfectly creamy every time without doing this process. The key is to use a good amount of olive oil, cook the chickpeas well and blend the hummus for a little extra time.
Tahini is nothing but a sauce made using roasted sesame seeds and olive oil. I never buy tahini from the market as it is super expensive and it is much easy to make it at home. To make hummus without tahini, you can just skip adding it or add sesame seeds while blending the hummus.
Tahini can also be replaced with smooth peanut butter, cashew butter, or almond butter.
Yes, you can. Replace chickpeas with white beans, lima beans, or even black beans.
Serving Suggestions
Serve the homemade pumpkin hummus chilled or at room temperature.
I like to drizzle some extra virgin olive oil on top of the hummus before serving. Sprinkle some red chili powder, cayenne pepper, or smoked paprika on top for nice color contrast.
Top the hummus with toasted sunflower seeds, roasted pumpkin seeds, roasted sesame seeds, toasted pine nuts, roasted walnuts, etc for a delicious crunch on each bite.
Garnish it with chopped parsley or cilantro. Olives and bagel seasoning can also be used to top this Pumpkin Hummus.
It is a perfect dip to serve with pita bread, crackers, tortilla chips, veggie sticks, pita chips, and even as a sandwich spread.
You can slightly thin it down and use it as your salad dressing and pasta sauce.
Make stuffed jacket sweet potatoes with it or serve it with Instant Pot Sweet Potatoes.
I like to slather it on a flatbread and bake it for a few minutes. It also goes great with wraps, warm naan, etc.
Make a bed of it and serve with poached eggs or roasted potatoes on top.
You can also include pumpkin hummus in your Mezze Platter or add it to your Falafel or Shawarma recipes.
Storage Suggestions
You can store pumpkin hummus for 3-4 days in an airtight container in the refrigerator.
I don’t recommend freezing the hummus as the texture gets altered and the taste is not the same.
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Recipe Card
Creamy Savory Pumpkin Hummus Recipe
Ingredients
- 9 ounce pumpkin puree (250 g, use homemade or canned)
- 1 cup cooked chickpeas (if using canned chickpeas, drain and rinse them before using.)
- 5-6 peeled garlic cloves
- 4 tablespoons tahini
- 10 tablespoons extra virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 4 tablespoons ice-cold water
- ¼ teaspoon ground black pepper
Instructions
- Add all the ingredients to a blender.
- Blend until smooth.
- Blend until smooth. Scrape the sides of the blender a few times while blending.
- Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency.
- Transfer the hummus to the serving bowl. Drizzle some olive oil on top and sprinkle a few toasted pumpkin seeds and cayenne pepper on top. Serve.
Rumana
Lovely looking hummus…
Thalia @ butter and brioche
I regularly make hummus but never have made a pumpkin flavoured hummus before. This is definitely a delicious recipe I need to try!
Vegan Restaurants Las Vegas
Looks so good and perfect for a quick dish! I will try this over the weekend.Thank you for this recipe.
“Pumpkin Hummus”
Madhu
I made this today and was a very easy recipe to follow and the hummus tastes yum !
Neha Mathur
Happy to hear!