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    Whisk Affair » Recipes » Dips » Easy Pumpkin Hummus (Savory & Spicy)

    Published: Aug 24, 2021 | Last Updated On: Aug 25, 2021 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Easy Pumpkin Hummus (Savory & Spicy)

    515 shares
    Jump to Recipe

    This savory and spicy Easy Pumpkin Hummus gets ready in under 10 minutes and makes for a great fall-flavored 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.

    Easy Pumpkin hummus served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Pumpkin Hummus
    • Pro Tips By Neha
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About This Recipe

    This savory and spicy Easy Pumpkin Hummus is a delicious twist on the regular Hummus recipe. This smooth and creamy dip 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 parties, get-togethers, or thanksgiving dinner, and serve 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.

    Ingredients

    Easy Pumpkin hummus ingredients.

    Pumpkin – Make your own Pumpkin Puree at home using my simple recipe or use canned 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.

    You can add some roasted red peppers along with pumpkin puree to this creamy pumpkin hummus recipe for a taste change.

    How To Make Pumpkin Hummus

    Add 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 lemon juice, 1 teaspoon salt, ½ teaspoon cumin powder, 1 teaspoon red pepper flakes, 4 tablespoon ice-cold water and ¼ teaspoon ground black pepper to a blender or a food processor.

    All the ingredients added to a blender.

    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.

    Ready pumpkin 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 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

    How do you make pumpkin hummus extra creamy?

    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.

    How to make pumpkin hummus without tahini?

    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.

    Can I make pumpkin hummus without chickpeas?

    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.

    You can serve it 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 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

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    This fall-flavored savory Pumpkin Hummus gets ready in under 10 minutes and makes for a great party appetizer. It's gluten-free and vegan too.

    Easy Pumpkin Hummus Recipe (Savory & Spicy)

    This savory and spicy Easy Pumpkin Hummus gets ready in under 10 minutes and makes for a great fall-flavored party appetizer. It’s healthy, gluten-free, and vegan too.
    5 from 4 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 8 people
    Calories: 250kcal
    Author: Neha Mathur

    Ingredients 

    • 250 grams pumpkin puree (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 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
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    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.

    Notes

    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. It 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.

    Nutrition

    Calories: 250kcal | Carbohydrates: 11g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Sodium: 10mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2734IU | Vitamin C: 7mg | Calcium: 35mg | Iron: 1mg
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Rumana

      January 06, 2015 at 7:38 am

      Lovely looking hummus…

      Reply
    2. Thalia @ butter and brioche

      January 07, 2015 at 5:43 am

      I regularly make hummus but never have made a pumpkin flavoured hummus before. This is definitely a delicious recipe I need to try!

      Reply
    3. Vegan Restaurants Las Vegas

      January 07, 2015 at 9:53 am

      Looks so good and perfect for a quick dish! I will try this over the weekend.Thank you for this recipe.
      “Pumpkin Hummus”

      Reply
    4. Madhu

      May 01, 2020 at 3:41 am

      5 stars
      I made this today and was a very easy recipe to follow and the hummus tastes yum !

      Reply
      • Neha Mathur

        May 03, 2020 at 11:00 am

        Happy to hear!

        Reply

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