This fall-flavored savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great party appetizer. It’s healthy, gluten-free, and vegan too.
My love for Hummus is never-ending and thus I keep trying my hands on different types of Hummus Recipes. Here are some of them for you – Roasted Red Pepper Hummus, Black Bean Hummus, Sweet Potato Hummus, Roasted Beet Hummus, and Classic Hummus.
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About This Recipe
Pumpkin Hummus is a delicious twist on the classic Hummus recipe. This smooth, creamy and super delicious dip shouts of fall flavors in every bite.
It’s vegan and gluten-free with just 120 calories per serving making it a crowd favorite. Make it for parties and get-togethers and serve with chips, veggie sticks, or crackers.
The best part about Pumpkin Hummus is that it requires very basic ingredients and just a blender to come together.
Make it using canned pumpkin puree and chickpeas and it will be done in 5 minutes. But, I went a little overboard and roasted my pumpkin for a great depth of flavors. You can totally skip this process and use canned puree instead.
A perfect healthy appetizer for the party which goes well crackers, chips or veggie sticks. Pumpkin adds a classic twist to the hummus and gives it amazing fall flavors.
You can also use canned chickpeas instead of cooking them at home.
This Roasted Pumpkin Hummus is,
- Creamy
- Healthy
- Vegan
- Super easy to make
- Quick
- Gluten-Free
Ingredients
Pumpkin – You can totally use canned pumpkin puree instead of roasting the pumpkin and pureeing it. Do not use Pumpkin Pie Filling to make the hummus.
Chickpeas – Use canned chickpeas or cook them fresh as I did.
Tahini – You can easily make Tahini at home using white sesame seeds and olive oil or if short on time, you can use any store-bought one.
If you do not have Tahini, you can also add in some roasted sesame seeds along with other ingredients to prepare Hummus.
Olive Oil – Now, when it comes to Olive Oil, get your hands on a good quality Extra Virgin Olive Oil. It really makes a difference in the taste!
Garlic – This is a must ingredient, that instantly enhances the taste of a basic hummus recipe. So do not miss this one! You can also fry the garlic in oil and add in this Hummus recipe, for a unique taste.
Lemon Juice – Add some tanginess and freshness with freshly squeezed lemon juice!
Chilli Flakes – I like my Hummus a bit spicy, and thus I add these red chili flakes. You can avoid adding it too.
Cumin Powder – A bit of roasted cumin powder makes a big difference in the taste.
Water – Add chickpea water, so that it gets more flavor and creaminess from it. Some people even add ice cold water to make their hummus, as it turns out creamier.
Salt & Pepper – Finally, enhance the taste a little more with salt and freshly cracked bell pepper.
How to make Pumpkin Hummus?
Line pumpkin pieces on a baking tray and roast until softened. Skip this process if using canned pumpkin.
Soak chickpeas in water. Skip this process if using canned chickpeas.
Pressure cook the chickpeas until soft.
Add all the ingredients in a blender.
Blend to make a smooth hummus.
Frequently Asked Questions
I have read that removing the skin of the garbanzo beans after boiling them makes the hummus creamy. But trust me that’s a humongous amount of work, removing the skin from each bean 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, some water from boiling the chickpeas and blending the hummus for a little extra time.
Do these three things and I am sure your hummus will turn out perfectly creamy.
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.
You can add sesame seeds directly to the blender along with other ingredients if you like and if you want to leave tahini all together, just skip adding it.
Pro Tips By Neha
Use freshly roasted Pumpkin, instead of canned one for earthier and more complex taste.
Use high-quality ingredients such as olive oil, tahini paste, etc for the Hummus.
Tahini Substitute : If you don’t have Tahini, use in roasted Sesame Seeds for the flavour.
Use Ice Cold Water for a creamier and dense texture.
Keep scraping the sides of the blender while grinding.
Make this hummus a day prior to serving for best flavor.
This recipe can be easily halved or doubled.
Serving Suggestions
I like to drizzle some olive oil on top of the hummus before serving. Sprinkle some red chili powder or smoked paprika on top for nice color contrast.
Top the hummus with sunflower seeds, pumpkin seeds, sesame seeds, toasted pine nuts, roasted walnuts, etc for a delicious crunch in each bite.
Garnish it with chopped parsley or cilantro. Olives and bagel seasoning can also be used to top this Roasted Pumpkin Hummus.
You can serve it with crackers, tortilla chips, veggie sticks, pita chips, and even as a sandwich spread.
You can slightly thin it down and use as your salad dressing and pasta sauce.
Make stuffed jacket sweet potato with it or serve it with Instant Pot Sweet Potatoes.
I like to slather it on a flatbread and bake for a few minutes. It also goes great with wraps, naan, etc.
Make a bed of it and serve poached eggs on top of it.
You can also include pumpkin hummus in your Mezze Platter or add it in your Falafel or Shawarma recipes.
Storage Suggestions
When refrigerated, this hummus can last for 3-4 days. I really don’t recommend freezing the hummus as the texture gets altered and the taste is not the same.
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Recipe Card
Pumpkin Hummus Recipe
Ingredients
- 250 g Pumpkin (Peel and cubed or use canned puree.)
- 1 cup Dried Chickpea (Or use canned chickpeas)
- 12-14 cloves Garlic
- 4 tbsp Tahini (Mix 4 tbsp sesame seeds with 2 tbsp olive oil and little water and blend in a blender to make a smooth paste)
- 10 tbsp Extra Virgin Olive Oil
- 3 tbsp Lemon Juice
- Salt to taste
- ½ tsp Roasted Cumin Powder
- 1 tsp Chilli Flakes
- 4 tbsp Water (From Boiled Chickpeas)
- ¼ tsp Freshly Cracked Black Pepper
Instructions
- Pre heat the oven to 200 degrees C.
- Spread the pumpkin pieces on a baking tray and bake for 20-25 minutes. Skip this process if using canned puree.
- Remove the tray from the oven and let it cool.
- Wash and soak chickpeas in enough water for 5-6 hours. Skip this process if using canned chickpeas.
- Drain the water.
- Add chickpeas and 2 cups of water in a pressure cooker and pressure cook the chickpeas till done.
- Drain the water reserving 3-4 tbsp for the hummus.
- Add all the ingredients including the boiled chickpeas in a blender and blend to make a smooth hummus.
- Use the water from boiling the chickpeas while blending.
- Garnish with a drizzle of olive oil and red chilli powder.
- Serve with pita or any other crackers.
