Pumpkin hummus is your new favorite fall dip! It’s so easy to make, healthy, delicious, and takes just 10 minutes to make from start to finish.
I’m a big fan of hummus, I can eat it every single day for any meal of the day.
Growing up in the Middle East meant that my childhood consisted with a lot of hummus, and falafel. Hummus can be enjoyed for breakfast, lunch or dinner. Or for a snack as a dip with crackers or veggies.
Pumpkin Hummus Recipe
As we’re celebrating fall flavors, I made a large batch of pumpkin puree and started adding it to all foods possible! It’s great for not just desserts, but to make things like pasta sauces, soups, and pumpkin hummus.
This vegan pumpkin hummus is very rich and creamy, you will love the texture. It’s a super healthy and easy to prepare dip that is usually eaten with toasted pita bread, but bread can be substituted with celery sticks, carrots, or sliced cucumbers.
To make this recipe, you will need all the usual hummus ingredients + pumpkin puree!
I wrote a detailed post about making an authentic classic hummus, so make sure to check it out. For this pumpkin hummus, you will need:
- Chickpeas – either pre-soak dried chickpeas overnight and cook them the next day, or use canned cooked chickpeas. I prefer cooking my own chickpeas when I have the time as it’s healthier and saves a bit of money, on days when I’m in a rush I just open a can of chickpeas for the hummus.
- Pumpkin puree – again, either make your own pumpkin puree like I do, or buy a can of ready-made pumpkin puree. Making it at home is SO easy though!
- Olive oil – it’s such an essential ingredient when it comes to making hummus. However, if you’re avoiding oils then feel free to skip it and add a bit more water instead.
- Tahini – I’m sure that you’ve heard of tahini sesame paste. This is the ingredient that makes your hummus creamy! If you don’t have tahini, you can either make your own by grinding sesame seeds in a food processor until smooth or substitute with smooth peanut butter instead.
- Lemon juice – never skip lemon juice! The acidity gives a depth of flavor to the hummus, it’s so important.
- Garlic – decide how much garlic you would like to add, I personally LOVE garlic and normally add a fair amount. But I suggest that you add one small clove of garlic, have a taste and see if you would like to add more.
- Cumin – In the Middle East, chickpeas are ALWAYS paired with ground cumin. The reason is pretty simple, it prevents bloating! Yes, you’ve heard me right, to avoid upset tummies, just add a dash of cumin to your hummus.
- Salt and hot chili – the chili can be omitted if you like. But it’s great in this recipe! You can also add smoked paprika, it tastes great.
And if you’re feeling a bit adventurous, don’t be afraid to play with the ingredients! If you like things hot, you can double the amount of the chili powder, if you’re making this hummus to take to work then it’s better not to add garlic! Love smoked paprika? Add it!
How to make pumpkin hummus?
You will need either a food processor, a blender, or a small electric chopper. The blender will give you the smoothest consistency, but I like my hummus a bit chunky and my KitchenAid food processor does a great job when it comes to hummus.
Get all of your ingredients, and put them in the food processor. Blitz until you get a smooth dip. Depending on how smooth or runny you would like your hummus to be, add water.
And of course, adjust the seasonings to your preference. I always taste my hummus after it’s all blended up, and decide whether I would like to add more salt, garlic or chili.
I don’t usually use canned pumpkin puree. I always buy fresh pumpkin to either consume fresh or to freeze. And to make the puree I just cook the pumpkin in my pressure cooker, or roast it, then I blitz it using a food processor until smooth. Here’s a detailed pumpkin puree recipe.
What to serve pumpkin hummus with?
- Traditionally hummus is eaten with bread. So it’s great with pita bread, naan bread, or spreaded over toast or sourdough.
- Veggie sticks (celery, cucumber, carrot).
Feel free to use roasted pumpkin or butternut squash, and add it to the mixture instead of the pumpkin puree.
Yes, you can. I recommend using roasted pumpkin cubes in this case and make sure to double the quantity.
I suggest finding tahini to make this recipe perfect, but if you can’t find it, or you are unable to have sesame, there are alternatives. Almond butter or cashew butter will give a similar flavor. You can also leave the tahini out altogether. You’ll still get a wonderful chickpea spread without the added nutty flavor that the tahini brings.
I sometimes make hummus sandwiches, or pack it to take for lunch to work, or even to picnics! It makes a one healthy and light snack.
- Place all ingredients in a food processor and process until smooth and creamy. Add a dash of water if the hummus is too thick, and adjust seasonings to your preference.
- Once it's ready, spread in a bowl and garnish with olive oil, pumpkin seeds, watercress, nigella seeds and smoked paprika.
- Feel free to use roasted pumpkin or butternut squash, and add it to the mixture instead of the pumpkin puree.
- Serve pumpkin hummus spread on toast, with pita or naan bread, celery sticks, carrot sticks, or cucumber slices.
- Store in an airtight container in the refrigerator for up to 4 days.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe first appeared on Little Sunny Kitchen on October 11th, 2015.