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Easy Pumpkin Hummus

Easy Pumpkin Hummus

Easy Pumpkin Hummus

We’ve seen this pumpkin hummus floating around the internet as of late, and a friend suggested that we give it a try. We were a bit wary at first, but now we’re converts! This stuff is surprisingly good: hummus with an undertone of autumn-y pumpkin goodness.

A few notes on our take:

-We focused on simplicity — this is the easiest, bare-bone recipe, but has great flavor.

-On our first try we accidentally used pumpkin pie filling instead of puree – oops! The “filling” version comes with mixed in pumpkin pie spices and some sugar, but it actually didn’t taste half bad in hummus. We liked the pumpkin puree best, but if you make our mistake it won’t completely ruin the batch.

-If you like a thicker consistency of hummus, use a little less pumpkin, but our recipe is for one can (so you don’t end up with that little container of half-used pumpkin gathering dust in your refrigerator – anyone with me?).

-We’ve had fun using this hummus in some interesting creative ways — we’ll share if they pass the “blog-able?” test.

Have a pumpkin but not sure how to make puree? Try these instructions from How Sweet It Is!

Cheers to pumpkin season!

Easy Pumpkin Hummus
 
by:
What You Need
  • 1 small garlic clove
  • 15-ounce can chickpeas
  • 15-ounce can pumpkin puree (or 1¾ cup pumpkin puree)
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cumin
  • Juice of 1 lemon
  • 1 tablespoon olive oil
What To Do
  1. Peel the garlic clove. Place in the bowl of a food processor and process until finely chopped.
  2. Drain and rinse the chickpeas. Add chickpeas, 1¾ cup pumpkin puree (or less, if you like a thicker hummus), ½ teaspoon kosher salt, 1 teaspoon cumin, the juice of 1 lemon and 1 tablespoon olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine.
Notes
 

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Comments 15

  1. Audreyalice

    That “little container of half-used pumpkin gathering dust in your refrigerator” goes wonderfully in some oatmeal with a little maple syrup and cinnamon! (and pecans on top) :)

    1. Post
      Author
      Sonja

      Oh, good point! I’ve actually never tried that, but it sounds delicious. I’ll definitely be checking that out!

    2. Anonymous

      I second that! Pumpkin in a can never goes to waste! Whether in an almond milk chai, a scoop in muffin batter, pancake batter, I even throw small amounts into my mashed potatoes. The kids love the color and have no idea it’s pumpkin. Or if its a busy week I just throw it into ziplocks and into the freezer for soups, etc. puréed pumpkin/squash is always on hand at my house!!! It’s also a BFF to corn chowder or pretty much any fall soup or West Indian curry dish…pumpkin gnocchi…pumpkin cinnamon rolls….
      Actually, forget everything I just said. Ill be happy to take it off your hands, just drop it off here! LOL

  2. Stephanie

    I’m planning on making this as an appetizer to bring to a party. If I doubled this recipe, would it be enough for 15-20 people? There will be other appetizers/snacks as well.

    1. Post
      Author
      Sonja

      Hi Stephanie! I definitely think a double recipe would be enough for 15-20, especially with other appetizers. Good luck and hope it’s tasty!

  3. Jennifer

    I love this idea but I’m allergic to chickpeas. Is there anything I could use in place of them? Great blog, btw!

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