As the crisp autumn air rolls in and the leaves start their vibrant transformation, it’s the perfect time to cozy up with some delicious seasonal recipes. Today, we are excited to share a unique twist on a classic favorite: Pumpkin Hummus. This creamy, vibrant dip combines the comforting flavors of pumpkin with the traditional heartiness of hummus, making it an ideal snack for any gathering or simply to enjoy on any given day. This savory pumpkin hummus is gluten-free, nut-free, oil-free, soy-free, and vegan.
What's in this pumpkin hummus
- Chickpeas
- Pumpkin puree
- Tahini
- Garlic
- Ground cumin
- Smoked paprika
- Chili powder
- Lemon
- Optional: pumpkin seeds, fresh herbs
How to prepare
This recipe makes 6 to 8 servings. It can be enjoyed as an appetizer with fresh veggies, crackers, or pita bread. This healthy pumpkin hummus can also be used as a spread for wraps and sandwiches. It only takes about 10 minutes to make!
Prepare the Ingredients
If you’re using canned pumpkin, ensure it's 100% pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
Drain and rinse the chickpeas to remove excess sodium and any canning liquid.
Blend the Ingredients
In a food processor or high-speed blender, add the pumpkin puree, tahini, chickpeas, cumin, smoked paprika, chili powder, lemon, and ice cubes and process or blend until the hummus reaches your desired consistency. Taste it, and if you want to add salt, add some. Or if you want more lemon juice, add another teaspoon or two. Pulse to combine.
The spices will infuse the hummus with a warm, smoky flavor profile that perfectly complements the pumpkin. The tahini gives hummus its rich, creamy texture and slightly nutty flavor. The lemon juice adds a bright, zesty note that balances the richness of the pumpkin and tahini. The ice cubes will help achieve an ultra-smooth texture and keep the hummus pleasantly chilled.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
Garnish and Enjoy!
Transfer the hummus to a serving bowl. Sprinkle some pumpkin seeds or fresh herbs, such as parsley or cilantro, for added texture, flavor, and visual appeal.
Serve your pumpkin hummus with fresh veggies like carrots, bell peppers, celery, and cucumber. This hummus goes great with pita and crackers and as a spread on sandwiches or wraps.
Tips for a Successful Pumpkin Hummus
- Consistency: If your hummus is too thick, add a little water to reach your desired consistency. If it's too thin, adding some more chickpeas will thicken it up.
- Spice Level: Feel free to adjust the amount of chili powder to match your spice tolerance. Add a pinch of crushed red pepper flakes if you want a spicy kick.
- Storage: Pumpkin hummus can be stored in an airtight container in the refrigerator for up to a week. It also makes a great make-ahead dish for parties or meal prep.
Why You'll Love This Hummus Recipe
- Healthy Snack: This hummus recipe packs a nutritional punch. It's a good or excellent source of Vitamin A (beta carotene), phosphorus, and B vitamins like thiamin and folic acid. This hummus is also high-fiber and a good source of healthy plant protein from the chickpeas. Legumes, like chickpeas, have several health benefits beyond protein.
- Fast and Easy: This recipe takes 10 minutes to prepare, making healthy the easy choice for snack.
- Versatility: In addition to enjoying it as a snack or appetizer, this pumpkin hummus can also be used as a healthy spread in wraps or sandwiches. You can experiment with different flavors, like adding roasted garlic or caramelized onions, or a bit of homemade date syrup for a touch of sweetness.
Frequently Asked Questions
Yes, you can use fresh pumpkin! To do this, roast or steam the pumpkin until tender, then scoop out the flesh and blend it until smooth. Make sure to cool the pumpkin before using it in the recipe.
If you don’t have tahini, you can substitute it with almond butter, cashew butter, or even sunflower seed butter. Each will give a slightly different flavor, but they will still add a creamy texture to the hummus.
To adjust the spiciness, you can modify the amount of chili powder according to your taste. If you prefer a milder hummus, start with less and add more if needed. For more heat, add a pinch of crushed red pepper flakes or cayenne pepper.
Ice cubes help achieve a smoother texture by making the hummus lighter and creamier. They also help keep the hummus chilled, which can be refreshing and enhance the flavors.
Yes, pumpkin hummus can be made in advance and stored in the refrigerator. It will keep for up to a week in an airtight container. The flavors may even develop more as it sits, making it a great make-ahead or meal prep option.
Yes, you can freeze pumpkin hummus. Place it in a freezer-safe airtight container or bag and store it in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight and give it a good stir before serving.
If you find the hummus isn’t as creamy as you’d like, try blending it longer or adding a bit more tahini or olive oil. You can also add a splash of water to achieve a smoother consistency.
Absolutely! Feel free to experiment with additional ingredients like roasted garlic, caramelized onions, or herbs like parsley or cilantro. For a touch of sweetness, a drizzle of maple or date syrup or a sprinkle of cinnamon can also be a delicious addition.
Pumpkin hummus pairs wonderfully with fresh vegetables like carrots, celery, and bell peppers. It’s also great with pita bread, crackers, or even as a spread on sandwiches and wraps. Try it with apple slices for a sweet and savory combo!
This pumpkin hummus is a delightful twist on the traditional hummus, combining the smooth, savory flavors of pumpkin with the classic chickpea base. Whether you’re hosting a gathering or simply craving a cozy snack, this recipe will surely bring warmth and flavor to your table.
We hope you love this savory pumpkin hummus recipe. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielsplaterecipes so we can see your creation!
Pumpkin Hummus
Ingredients
- 1 cup pumpkin puree canned or homemade; be sure NOT to use pumpkin pie mix
- 1 15- oz can chickpeas drained and rinsed
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ cup tahini
- 2 Tablespoons fresh lemon juice
- Salt to taste
- Optional toppings: pumpkin seeds fresh herbs
Instructions
Prepare the Ingredients
- If you’re using canned pumpkin, ensure it's 100% pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Drain and rinse the chickpeas to remove excess sodium and any canning liquid.
Blend the Ingredients
- In a food processor or high-speed blender, add the pumpkin puree, tahini, chickpeas, cumin, smoked paprika, chili powder, lemon, and ice cubes and process or blend until the hummus reaches your desired consistency.
- Taste it, and if you want to add salt, add some. Or if you want more lemon juice, add another teaspoon or two. Pulse to combine.
Garnish and Enjoy!
- Transfer the hummus to a serving bowl. Sprinkle some pumpkin seeds or fresh herbs, such as parsley or cilantro, for added texture, flavor, and visual appeal.
- Serve your pumpkin hummus with fresh veggies like carrots, bell peppers, celery, and cucumber. This hummus goes great with pita and crackers and as a spread on sandwiches or wraps.
Leftovers
- Pumpkin hummus can be stored in an airtight container in the refrigerator for up to a week. It also makes a great make-ahead dish for parties or meal prep.
- This pumpkin hummus is also freezer-friendly. Place leftovers in a freezer-safe airtight container or bag and store it in the freezer for up to 3 months. When ready to use, thaw it in the refrigerator overnight and give it a good stir before serving.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Food processor or blender
Theresa
Even if you are not a pumpkin fanatic ( I am not) you will love this hummus, it’s so savory and yummy.