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.
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.
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.
- 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.
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.
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!
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.
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.
- 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.
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.
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.
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.
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.
Blend cooked chickpeas with pumpkin puree, olive oil, maple syrup and pumpkin spice mix. You can also add cinnamon powder for earthy flavors.
Yes. You can use cooked white beans instead of chickpeas to make hummus.
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- 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
For Sweet Pumpkin Hummus
- 1 Tablespoon maple syrup
- 1¾ teaspoons Pumpkin spice mix
- 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!
How to Cook Chickpeas In Instant Pot ?
- 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.
- 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.
- 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.
- 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 !
- 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.