This pumpkin hummus is as creamy, delicious as it is easy to make. Enjoy it as a healthy snack, spread or a dip for all your fall get-togethers!
This easy hummus can be made in as little as 5 minutes with just a few fresh ingredients and the pumpkin is a wonderful addition, not only in flavor but the beautiful orange color, especially this time of year!
Along with Roasted Red Pepper Hummus and Avocado Hummus, it’s one of my favorite gluten-free and vegan recipes I keep on hand for last-minute company, or a quick afternoon snack that will keep everyone full until dinner time!
Table of contents
A Quick Creamy Dip
I love a good pumpkin spiced dessert as much as anyone, believe me, but this healthy and grounding pumpkin hummus is a nice reminder that pumpkin recipes don’t always need to be used in treats! I like to take advantage of the fact that there is never a shortage of pumpkin around here around this time of year, so making this delicious and simple fall appetizer as an easy nutrient-dense snack is a nice change!
This homemade hummus is made with all the classic hummus recipe ingredients of garbanzo beans, tahini, garlic, spices, and oil that give you that creamy texture we all love but the addition of pumpkin puree adds something special! Canned chickpeas work just fine, but if you have a little extra time to cook dry chickpeas instead, I highly recommend it. It’s an inexpensive, even healthier way to go as canned chickpeas come with added sodium.
Why this recipe works
- Very quick and easy to whip up, whether you’re serving guests an appetizer, or you need an afternoon (or after school) snack.
- It’s full of health benefits from fiber, protein, vitamins, and minerals. This dip has no added sugars, is naturally gluten-free and vegan.
- Making a dip from scratch is budget-friendly, especially if you buy dried chickpeas in bulk and cook them.
- It’s delicious! A fresh take on using pumpkin in an already fantastic dip.
- Leftovers can be kept in the fridge which means you make it once and you can have it again for a few days.
- Chickpeas – Canned chickpeas can be used for this. It’s super convenient, just make sure they’re drained and rinsed well.
- Olive oil – A good quality extra-virgin olive oil is a bonus, but any will do. It’s used to incorporate all of the ingredients together into a creamy consistency.
- Pumpkin puree – Pure pumpkin (not pumpkin pie filling!) can be canned or fresh, whatever you have on hand.
- Tahini – This is a paste made from sesame seeds and oil. It’s is a staple ingredient in most hummus recipes which gives it an earthy nutty flavor.
- Paprika & cumin – Chickpeas and tahini are a bit bland in flavor, especially without salt. The Paprika and cumin give it a delicious Mediterranean flavor that complements the pumpkin and adds an overall great tasting spice.
- Garlic – Fresh garlic always adds pizzazz to hummus. Garlic hummus is amazing but if you prefer not to add it, you can leave it out.
How to Make this Recipe
This recipe will come together in 3 easy steps in 5 minutes!
Step 1: Add the pumpkin puree, tahini, paprika, cumin, and garlic to the bowl of a food processor or blender and pulse for 30 seconds.
Step 2: Add the chickpeas and olive oil into the pumpkin mixture and pulse for another one minute until smooth. The texture should become smooth.
Step 3: Transfer to a serving dish, and garnish with pumpkin seeds and a drizzle of olive oil, if desired.
1: Add a 1/8 teaspoon of cayenne pepper or red pepper flakes if you like a spicier version.
2: Swap the tahini for almond butter if preferred. It’ll have a slightly different flavor, but it will provide a similar nutty flavor and rich texture.
3. Top with sesame seeds or roasted garlic cloves instead of pumpkin seeds.
4. Swap the olive oil topping for maple syrup. A little added sweetness is the perfect complement to the pumpkin and a nice contrast to the savory earthy flavors.
5. Make your own homemade pumpkin puree by cutting a small pumpkin in half and scooping out the seeds completely and baking for 45 minutes and 350° F. Then scrape the pumpkin out flesh into a bowl and mash with a fork or pulse in the food processor.
- Serve with pita chips, tortilla chips, fresh, raw veggies like sliced carrots, cucumbers, red bell peppers, etc.
- Use it as a sandwich spread or bagel topping too.
- If you are going to be soaking and cooking your dried chickpeas, you can do this ahead and make the dip when you’re ready to serve it.
- You can also make homemade tahini by blending 1 cup of sesame seeds and 2 Tbsp of sesame oil. It’s so easy and cheaper than store-bought.
- Thin out this dip with a little water, extra oil, and lemon juice and turn it into a salad dressing!
Keep any leftover hummus in the fridge, in an airtight container, for up to 5 days.
A resounding yes! With that being said, if you have a harder time digesting legumes, this may not be the recipe for you. Some people find soaking beans ahead of cooking them helps (if they’re dried). For those who don’t have any dietary restrictions or allergies, this hummus is full of nutritional benefits. It helps lower cholesterol, it’s high in fiber and protein, along with a slew of antioxidants and anti-inflammatory properties.
- 14 ounce can chickpeas drained and rinsed
- ⅓ cup olive oil
- ½ cup pumpkin puree
- 2 tablespoons tahini
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- 2 cloves garlic minced
- Add the pumpkin puree, tahini, paprika, cumin, and garlic to the bowl of a food processor or blender and pulse for 30 seconds.
- Then add the chickpeas and olive oil into the pumpkin mixture and pulse for another one minute until smooth. The texture should become smooth.
- Garnish with pumpkin seeds and a tablespoon olive oil if desired.