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Pumpkin Hummus gives all the fall vibes, but would be perfect any time of year. Serve it with pita chips or bread, veggie chips, or fresh veggies. Best of all, it takes 10 minutes to whip up a batch, and it’s better than any store bought hummus!
Are you looking to add some more pumpkin recipes to your repertoire this season? Try my Pumpkin Mac and Cheese and Pumpkin Alfredo next!
Why We Love This Recipe
When it comes to snacking, there are few things I love more than a bowl of creamy, dreamy hummus.
As a bonus, it pairs beautifully with carby treasures like naan or baked pita chips as well as it does crunchy crudites. Simply put, it’s a nearly perfect food!
Aside from being completely craveable, this pumpkin hummus recipe is:
- Quick & easy. In 10 minutes, you’ll have enough hummus to feed a crowd!
- Cozy fall vibes. Boasting serious fall vibes with a subtle pumpkin and warm spice undertones.
- Healthy. This hummus is also packed with nutrients from legumes, seeds, and veggies. Comforting AND nutritious? What a stellar combo!
RECIPE WALK-THROUGH
Ingredient Notes
As promised, you only need 10 simple ingredients to make this fall-flavored hummus recipe:
- Tahini – This recipe was developed using Ziyad brand tahini. If you can’t find tahini at the grocery store, you can make your own using just toasted sesame seeds and neutral oil! Read the notes in the recipe card for full instructions.
- Lemon – Fresh citrus juice always tastes better than jarred. To get the most juice from your fruit, give it a firm roll on the countertop for 10-15 seconds before cutting into it.
- Garlic Cloves – You’ll definitely want the bite of fresh garlic here.
- Canned Chickpeas (a.k.a. Garbanzo Beans) – Chickpeas and garbanzo beans are different names for the same delicious legume.
- Canned Pure Pumpkin – Be sure you’re grabbing 100% pumpkin, not pumpkin pie filling, or you’ll be in for an interesting experience. Feel free to swap in homemade purée if you prefer.
How To Make Pumpkin Hummus
See the recipe card below for full, detailed instructions
Making homemade hummus using canned chickpeas is so easy. Here’s how it’s done:
Whip Tahini In Food Processor. You can skip this step if you’re pressed for time, but it’s worth the extra 2 minutes.
Purée The Remaining Ingredients (except water) until the mixture is smooth. Taste and adjust the seasoning as needed. With the food processor running, slowly stream in the water until your desired consistency is reached.
Garnish & Serve. You can serve the hummus immediately, but it’s best if chilled for at least 1 hour.
Frequently Asked Questions
Pumpkin pie filling has added ingredients and spices, meant to be put directly into a pie shell. Do not try to use this for hummus! Pure canned pumpkin only contains pumpkin.
The white hulls on the chickpeas are fine to put into your hummus, but you can gently remove them if you’d like. It will yield an even creamier hummus if you do!
You can refrigerate it for up to a week, or freeze it for up to 3 months!
Serving Suggestions + Pairs Well With
- Crudités (a.k.a. Fresh Veggies)
- Warmed Naan
- Chips or Pita Crackers
In addition to being used as a dip, hummus is also excellent as:
- A sandwich or veggie wrap spread
- The base of a grain bowl
- A pasta sauce (when thinned out by pasta water)
Recipe Tips
- Feel free to use home-cooked chickpeas to save on grocery costs. If you do, add a pinch of baking soda to your cooking water; it’ll help create the creamiest consistency for your homemade hummus by softening the skins.
- Chickpeas and garbanzo beans are different names for the same legume.
- If you want extra smooth hummus: Place chickpeas in a microwave-safe bowl with a couple of tablespoons of water. Cover with plastic wrap. Microwave on high for 1 minute 30 seconds. This will help the chickpeas break down in the food processor, resulting in an even smoother hummus.
More Chilled Dips to Try
Savory Pumpkin Hummus
Ingredients
- 3 tablespoons Tahini stirred thoroughly
- Juice of one large lemon
- 2 Large garlic cloves minced
- 15 ounces Canned chickpeas (garbanzo beans) drained and rinsed
- 1 cup Canned pure pumpkin not pumpkin pie filling
- 2 tablespoon Extra virgin olive oil
- 1/2 teaspoon Cumin
- 1 teaspoon Salt
- Freshly ground black pepper to taste
- 4 tablespoons Water
- Pinch Cayenne pepper optional
Optional garnish suggestions
- Sesame seeds
- Toasted pepitas
- Olive oil
- Roasted chickpeas
- Paprika
Instructions
- Be sure to stir the tahini very well just before beginning. Place the tahini, lemon juice and garlic in the work bowl of a food processor. Process for 1 minute to whip some air into the tahini, scraping down the sides of the bowl halfway through. *You can skip this step if you’re pressed for time.
- Add remaining ingredients to the food processor and process until the mixture is smooth and no large chunks of chickpeas remain. The mixture will be very thick at this point. Taste and adjust seasoning. With the food processor running, slowly stream in the water until your desired consistency is reached, about 3 or 4 tablespoons.
- Garnish as desired. You can serve it immediately, but it’s best if chilled for at least 1 hour. Serve with pita chips or bread, veggie chips, crackers, or fresh veggies.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
