Embrace the flavors of fall with this pumpkin hummus recipe—a delightful twist on traditional hummus that combines the earthy richness of pumpkin with the creamy texture of chickpeas. Perfect as a festive appetizer or a healthy snack, this dip brings warmth and color to your table.
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Why You’ll Love This Pumpkin Hummus
This pumpkin hummus recipe is not only visually appealing with its vibrant orange hue but also packed with nutrients. Pumpkin is rich in vitamin A and fiber, while chickpeas provide plant-based protein. The addition of spices like cumin and paprika adds depth, making it a flavorful and wholesome choice for any occasion.
Ingredients For Pumpkin Hummus
For this recipe, use the classic hummus recipe ingredients like rinsed and drained chickpeas, tahini, garlic, and lemon juice. Tahini is made from toasted, ground sesame seeds. The seeds are pulverized and turned into a thick paste.
The savory portion of this recipe comes from the use of paprika and cumin. The cumin adds a bit of earthiness to the recipe and the paprika a little color.
Check out our other hummus recipes:
Moroccan Inspired Harissa Hummus
Moroccan-Style Carrot Hummus Recipe
Ingredients List
1½ cups cooked pumpkin (about ¾ pound), cooled and cut into chunks
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons tahini
Juice of 1 lemon
2 cloves garlic, minced or pressed
1 teaspoon ground cumin
½ teaspoon paprika
Salt and pepper, to taste
1 tablespoon warm water, if needed
What Kind Of Pumpkin To Use
For this recipe, I used fresh pumpkin. You can buy fresh pumpkin at most supermarkets in the produce area. Here’s what makes this recipe slightly less easy than other hummus recipes.
The pumpkin needs to be cooked until it is soft enough to blend. It’s also possible to use pre-cooked pumpkin or pumpkin puree as well.
Serve this hummus recipe with chickpea chips.
How To Make Pumpkin Hummus
This easy pumpkin hummus recipe takes a little bit of an extra step when comparing it to other hummus recipes. This is because the pumpkin needs to be cooked and cooled before serving. If the pumpkin is not already cooked, cut the pumpkin into small chunks. Boil it in salted water for 10 minutes or until soft. Drain the water.
Take the fresh garlic and run it through a garlic press. Try the Zulay stainless steel press, which is easy to use. There’s no need to even peel the garlic ahead of time. Start the hummus by adding the pressed garlic, lemon juice, and tahini to the blender. Then add the pumpkin and blend well. Last, add the chickpeas, a little at a time until smooth.
Blend the hummus until it reaches the right consistency. If needed, add a tablespoon of warm water to help it along. Unlike regular hummus, though, the pumpkin should be enough to make the hummus super creamy and soft. Because the pumpkin is warm, this is best to make ahead to give time for the hummus to cool before serving.
Check out our Classic Hummus Recipe.
Creamy Pumpkin Hummus Recipe
This savory pumpkin hummus recipe is a perfect way to jazz up a classic recipe with smooth pumpkin and a bright orange color.
Ingredients
- 1/2 teaspoon paprika
- 1 teaspoon ground cumin
- juice of one lemon
- 2 cloves of garlic, mashed or pressed
- 2 tablespoons of tahini
- 1 can chickpeas, rinsed and drained
- 1 1/2 cups pumpkin (about 3/4 a pound), cooked and cut into chunks
- salt and pepper to taste
- 1 tablespoon of warm water if needed
Instructions
- If the pumpkin is not already cooked, cut the pumpkin into small chunks. Boil in salted water for 10 minutes or until soft. Drain the water.
- Drain and rinse chickpeas in a colander in cool water
- Place paprika, ground cumin, lemon juice, garlic, and tahini in a blender or food processor. Blend until mixed.
- Add chickpeas and pumpkin and blend.
- If necessary, add a tablespoon of warm water at a time until the hummus reaches the desired consistency.
- Taste and add additional seasoning or salt and pepper if desired. If the pumpkin is added when still warm, chill the hummus until ready to serve.
Notes
Please see cooking tips above on what type of pumpkin to purchase, how much, and how to prepare it.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 80Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 119mgCarbohydrates 11gFiber 3gSugar 2gProtein 3g
This nutritional data is provided by a third-party source and should not be relied on if you are on a strict diet.
What To Eat With Pumpkin Hummus
Even a savory pumpkin hummus is a little sweet. When it comes to what to serve with the hummus, think about more salty treats. This means fresh pita chips, corn chips, and pretzel sticks.
If serving this hummus when entertaining, try topping cucumber rounds with the pumpkin hummus. The green and orange together is also Halloween-esque. If you have leftover turkey from Thanksgiving, make a little turkey sandwich with a slather of the pumpkin hummus.
Modifications And Variations
To make a sweet pumpkin hummus, add a little cinnamon and nutmeg to the blender. This will make it taste more like a Thanksgiving hummus! To make a more spicy pumpkin hummus, add a touch of chili powder or cayenne pepper.
You can also make a roast pumpkin hummus by roasting the pumpkin ahead of time in the oven. Drizzle the pumpkin in olive oil and sprinkle with a healthy amount of sea salt.
Serving Suggestions
This pumpkin hummus recipe pairs wonderfully with:Naturallie Plant-Based+8Plays Well With Butter+8The Recipe Critic+8
- Fresh vegetable sticks like carrots, cucumbers, and bell peppers
- Warm pita bread or crispy pita chips
- As a spread on sandwiches or wraps for added flavor
- As a topping for grain bowls or salads
Tips for the Best Pumpkin Hummus
- Pumpkin Purée: If short on time, canned pumpkin purée can be used as a convenient alternative to fresh pumpkin.
- Spice Variations: For a spicier kick, add a pinch of cayenne pepper or smoked paprika.
- Storage: Store any leftover hummus in an airtight container in the refrigerator for up to 5 days.
Enjoy this nutritious and flavorful pumpkin hummus recipe as a versatile addition to your fall menu!
