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    Profusion Curry » Appetizers

    Pumpkin Hummus

    Published: Sep 11, 2022 · Modified: Sep 22, 2022 by Prajakta Sukhatme · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This delicious pumpkin hummus recipe is perfectly spiced and hearty. Hummus is a creamy dip made from ground chickpeas. Add amazing fall flavor to your traditional hummus by using pumpkin and spices in this recipe.

    Pinterest image with text overlay for creamy pumpkin hummus.

    Vegan Pumpkin Hummus is a smooth and creamy blend of chickpeas, pumpkin puree, lime juice and garlic. Homemade hummus is so quick and easy to make and tastes so much better than anything you’d get at the store.

    Jump to:
    • Ingredients
    • Optional additions and recipe modifications
    • How to Make
    • Serving suggestions
    • Storage
    • Pro Tips
    • Pumpkin Recipes
    • FAQs
    • Pumpkin Hummus

    My family loves this savory pumpkin hummus dip as a healthy fall treat. It is also ideal for Thanksgiving and looks fabulous on a dessert table with a fall theme when served with sliced apples for dipping.

    This pumpkin hummus Vegetarian, gluten-free, vegan, plant-based, and dairy-free. So it’s perfect if you have guests with different dietary restrictions.

    Creamy chickpea hummus with pumpkin served in a bowl.

    Ingredients

    • Pumpkin puree: You can use either homemade or canned pumpkin puree. Make sure to use plain pumpkin, not pumpkin pie filling.
    • Chickpeas: You can use canned or home-cooked chickpeas or garbanzo beans
    • Lime or lemon juice: Fresh juice is best for refreshing taste
    • Salt: ½ teaspoon kosher salt
    • Seasoning: There are two options for this pumpkin hummus. For savory taste use minced garlic, salt and roasted ground cumin along with a pinch of paprika and/or cayenne powder. For sweet flavors, use maple syrup and pumpkin spice. Both are excellent.
    • Water: To help the pumpkin hummus reach the desired consistency, you might need to add a little ice-cold water. You can also use the liquid from the canned chickpeas.
    • Olive oil : Preferably extra virgin olive oil for intense flavors.
    • Optional Garnishes : I like to garnish the hummus bow with pumpkin seeds, cooked chickpeas drizzled with zaatar seasoning and cayenne pepper. Drizzle some olive oil over it for easy mopping.
    Ingredients used in making this recipe.

    Optional additions and recipe modifications

    • White bean hummus: Use white beans as the base for your preferred pumpkin hummus if you don’t like garbanzo beans (chickpeas).
    • Other squash: Alternatively, you could use butternut squash or another variety of squash in this recipe.
    • Cinnamon: A dash of cinnamon is an optional addition to the flavorful pumpkin hummus.
    • Tahini , nut butter or seed butter can be used for creaminess.

    How to Make

    Prepare : Peel the raw garlic. Next, empty the chickpeas’ can (or take cooked ones out of the refrigerator) and squeeze the lemon over them. The liquid from the can of chickpeas called aquafaba can be saved. Alternatively, you can measure out all the spices and flavors now or later and add them directly to the food processor bowl.

    Blend : Use a food processor to combine all the ingredients and process until they are smooth and creamy.

    Ingredients in the blender jar - process-step

    Helpful Hint : Depending on your machine, it will take a different amount of time for hummus to become smooth. To make sure everything is pureed evenly, I advise stopping the machine a few times to scrape down the sides.

    You may substitute some ice water (1 tablespoon at a time) for the olive oil to get the desired consistency. If you’ve used canned chickpeas, an alternative would be to use a few tablespoons of the aquafaba liquid.

    Once the hummus is smooth, you can taste it and add more of them as desired, pulsing the mixture briefly after each addition to incorporate them into the pumpkin hummus.
    Serve : After that, you can either consume the pumpkin hummus right away or chill it for at least two hours to allow the flavors to meld and develop for even better flavor!

    Smoothly blended pumpkin hummus in a blender jar-process-shot

    Serving suggestions

    As a dip : I love to pair this healthy dip with colorful veggies like celery, carrots, broccoli, radishes, cucumber slices and bell peppers. And don’t forget the pita bread! You can dip in naan, pita bread, crackers, tortilla chips or pita chips. It is a great after school snack.

    As a spread. Hummus is so good to use as a spread. Use it on sandwiches, shawarma, wraps and more. 

    A bowl of garnished pumpkin hummus dip with pita dippers.

    Storage

    Pumpkin hummus is a is a great make-ahead dip. Refrigerate your pumpkin pie hummus in an airtight container for up to 4 days. If you’re making this ahead of time, leave out the garnish until you’re ready to serve.

    In a freezer safe, airtight container, you can freeze your hummus for up to 3 months. I love using it as a healthy lunchbox treat. So I prefer to put hummus into individual size storage containers and freeze. 

    Pro Tips

    • If you have a premixed pumpkin spice blend (rather than the individual seasonings), you can substitute 2 teaspoons of the mix.
    • Begin processing without the water at first to allow you to make your dip as thick or thin as you like.
    • Use chickpeas with no added salt. If you don’t have any, leave out the salt in the recipe.
    • Hummus can be made without tahini. It substantially cuts down on fat calories.
    A hand holding a pita chip dipping in the creamy hummus bowl.

    Pumpkin Recipes

    Come September, and start to crave all things pumpkin. There are so many delightful recipes you can make with this healthy squash. Starting with breakfast, we love these Vegan Pumpkin Pancakes, Vegan Pumpkin Cookies, Pumpkin Spice Muffins and Pumpkin Waffles.

    And for lunch dinner, there’s hearty and wholesome Pumpkin Mac and Cheese , Thai Pumpkin Peanut Curry as well Pumpkin Potato Curry. A one pot Butternut Squash and Black Bean stew is also amazing !

    This easy dish can be made with either canned or fresh pumpkin. It can also me made with canned or home cooked chickpeas. We have got all the details. Check out this recipe.

    Creamy pumpkin hummus served with garnishes and dippers.

    FAQs

    How to Cook Chickpeas In Instant Pot ?

    Soak the chickpeas in water overnight or for 4 hours. Add the chickpeas along with the water to the instant pot insert. Close the lid with vent in sealing position. 
    Set the Instant Pot to High Pressure, and adjust the timer to 20 minutes. Choose 40 minutes cooking time if using un-soaked chickpeas.
    When the cooking time is up, turn off the Instant Pot and do Natural pressure release. Strain the liquid and use cooked chickpeas as needed. 

    How to make savory pumpkin hummus?

    Blend cooked chickpeas with pumpkin puree, olive oil, lemon or lime juice. For seasoning use salt, black pepper, roasted cumin powder and dash of cayenne pepper or smoked paprika.

    How to make sweet pumpkin hummus?

    Blend cooked chickpeas with pumpkin puree, olive oil, maple syrup and pumpkin spice mix. You can also add cinnamon powder for earthy flavors.

    Can you make pumpkin hummus without chickpeas?

    Yes. You can use cooked white beans instead of chickpeas to make hummus.

    Do check out our other delicious dips and appetizer recipes. This hummus is a great addition to Mezze Platter. You will also love Greek Tzatziki Sauce , Vegan Olive Tapenade and Italian Bruschetta.

    ❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤

    ♥ Follow us on Pinterest and like our Facebook page. We love creating delicious, family favorite recipes from around the world. Come Join Us ! ♥

    Creamy pumpkin hummus served with garnishes and dippers.

    Pumpkin Hummus

    Prajakta Sukhatme
    Pumpkin Hummus is a creamy, smooth dip made with pumpkin puree instead of tahini, plus chickpeas and other fall spices. Perfect for a vegan Thanksgiving appetizer platter or any time of year.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Course Appetizers
    Cuisine Mediterranean
    Servings 6 people
    Calories 165 kcal

    Equipment

    • Food Processor

    Ingredients
      

    • 15- ounce can of chickpeas or 1 ½ cups cooked
    • ¾ cup pumpkin puree
    • 1 Tablespoon extra virgin olive oil
    • 2 Tablespoons fresh lime or lemon juice
    • ½ teaspoon kosher salt

    For Savory Pumpkin Hummus

    • 1 ¼ teaspoons roasted cumin powder
    • 1 small garlic clove minced
    • ⅛ teaspoon smoked paprika or cayenne pepper

    For Sweet Pumpkin Hummus

    • 1 Tablespoon maple syrup
    • 1¾ teaspoons Pumpkin spice mix

    Instructions
     

    • Drain the chickpeas.
    • Add chickpeas, pumpkin puree, salt, lemon or lime juice, and olive oil in a blender jar. Choose your flavor and add either savory or sweet flavoring ingredients.
    • Blend thoroughly to combine. To make sure everything is pureed evenly, I advise stopping the machine a few times to scrape down the sides. You may add some ice water (1 tablespoon at a time) to get the desired consistency.
    • Your pumpkin hummus is ready !
    • You can either consume the pumpkin hummus right away or chill it for at least two hours to allow the flavors to meld and develop for even better flavor!

    Notes

    How to Cook Chickpeas In Instant Pot ?

    1. Soak the chickpeas in water overnight. Add the chickpeas along with the water to the instant pot insert. Close the lid with vent in sealing position.
    2. Set the Instant Pot to High Pressure, and adjust the timer to 20 minutes. Choose 40 minutes cooking time if using un-soaked chickpeas.
    3. When the cooking time is up, turn off the Instant Pot and do Natural pressure release. Strain the liquid and use cooked chickpeas as needed. 
    How to Make Pumpkin Puree In Instant Pot?
    1. Put 1 cup of water in the main insert. Put the trivet in and put a whole pie pumpkin on the trivet. Close the lid, valve at SEALING. Press MANUAL or PRESSURE COOK , select 12 minutes and let it cook. Quick pressure release after 5 minutes.
    2. After it cools down, remove the pumpkin carefully. It peels by itself. Cut it in half. Remove the middle seeds and membranes. Use a blender and puree the pumpkin. Homemade pumpkin puree is ready !
    Storage :
    • Pumpkin hummus is a is a great make-ahead dip. Refrigerate your pumpkin pie hummus in an airtight container for up to 4 days. If you’re making this ahead of time, leave out the garnish until you’re ready to serve.
    • In a freezer safe, airtight container, you can freeze your hummus for up to 3 months. I love using it as a healthy lunchbox treat. So I prefer to put hummus into individual size storage containers and freeze. 
     

    Nutrition

    Serving: 2TablespoonsCalories: 165kcalCarbohydrates: 26gProtein: 7gFat: 4gPotassium: 291mgFiber: 6gSugar: 8gVitamin A: 4814IUVitamin C: 4mgCalcium: 51mgIron: 3mg
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

    More Quick & Easy Appetizer Recipes

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    Filed Under: Appetizers, Condiments, Fall Recipes, Gluten Free, Vegan Recipes

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