This fall-flavored 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 I keep trying a lot of variations. Here are some for you – Roasted Red Pepper Hummus, Black Bean Hummus, Sweet Potato Hummus, Roasted Beet Hummus, and Classic Hummus.
About This Recipe
Pumpkin Hummus is a delicious twist on the classic Hummus recipe. This smooth and creamy dip shouts of 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 it for parties and get-togethers and serve with chips, veggie sticks, or crackers.
This pumpkin dip comes together in under 5 minutes using simple ingredients.
Pumpkin – Make Pumpkin Puree at home using my simple recipe or use canned puree.
Chickpeas – Use washed and drained canned chickpeas or cook dry chickpeas using my easy Instant Pot Chickpeas recipe.
Tahini – Tahini 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 and add it to this recipe for a unique taste.
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.
How To Make Pumpkin Hummus
Add 250 g pumpkin puree, 1 cup cooked chickpeas, 5-6 garlic cloves, 4 tablespoon tahini, 10 tablespoon extra virgin olive oil, 3 tablespoon lemon juice, salt to taste, ½ teaspoon cumin powder, 1 teaspoon red pepper flakes, 4 tablespoon ice-cold water and ¼ teaspoon ground black pepper to a blender.
Blend until smooth. Serve!
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.
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 and dense texture. It also prevents the hummus from turning darker in color while blending.
Scrape the sides of the blender a few times while blending.
Make this hummus a day prior to serving for the best flavor.
This recipe can be easily halved or doubled.
Serve the 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 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 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 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 for a few minutes. It also goes great with wraps, naan, etc.
Make a bed of it and serve with poached eggs on top.
You can also include pumpkin hummus in your Mezze Platter or add it to your Falafel or Shawarma recipes.
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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Pumpkin Hummus Recipe
- 250 grams pumpkin puree (use homemade or canned)
- 1 cup cooked chickpeas (if using canned chickpeas, drain and wash them before using.)
- 5-6 peeled garlic cloves
- 4 tablespoons tahini
- 10 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- salt to taste
- ½ teaspoon cumin powder
- 1 teaspoon red pepper flakes
- 4 tablespoons ice-cold water
- ¼ teaspoon ground black pepper
- Add all the ingredients to a blender.
- Blend until smooth. Serve.