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+ servings
Creamy pumpkin hummus served with garnishes and dippers.
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5 from 2 votes

Pumpkin Hummus

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.
Prep Time5 minutes
Cook Time5 minutes
Course: Appetizers
Cuisine: Mediterranean
Servings: 6 people
Calories: 165kcal
Cost: $5

Ingredients

For Savory Pumpkin Hummus

For Sweet Pumpkin Hummus

  • 1 Tablespoon maple syrup
  • 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: 2Tablespoons | Calories: 165kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Potassium: 291mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4814IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 3mg