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This pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many dishes with this seasonal squash are sweet, but this savory pumpkin recipe is a crowd-pleaser!
Pumpkin hummus? The idea of combining that ubiquitous fall vegetable with chickpeas into a savory hummus seemed a little odd at first. Alex and I were a bit wary, but loved the idea of a seasonal pumpkin hummus. And now we’re converts!
It’s surprisingly good: creamy, savory and with an undertone of autumnal goodness. This easy hummus recipe is quick to whip up: just 10 minutes in an food processor. You ready?
How to make pumpkin hummus
This easy pumpkin hummus recipe takes just minutes to whip up. The basic steps for making this hummus recipe are as follows (or scroll down to the recipe):
- Process: In the bowl of a food processor, pureed a peeled garlic clove until finely chopped. Add chickpeas, lemon juice, pumpkin puree, salt and aquafaba (liquid from the chickpea can!). Puree until creamy.
- Garnish: Top the hummus with cilantro leaves, a sprinkle of paprika, and a drizzle of olive oil. Serve with veggies, pita bread, or crackers (like these homemade crackers!).
A few recipe notes
A few notes on our version of an easy pumpkin hummus recipe:
- We focused on simplicity when creating this recipe. It’s 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 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 a half-used can gathering dust in your refrigerator – anyone with me?).
You can also use fresh pumpkin puree in this recipe! Try these instructions from How Sweet It Is on how to make homemade pumpkin puree.
Ways to serve pumpkin hummus
All of the following items are perfect for dunking into pumpkin hummus:
- Pita bread, homemade or store-bought (here’s our whole grain pita bread)
- Homemade pita chips or store-bought
- Almond cashew homemade crackers or store-bought
- Carrots or celery
Dietary notes
This pumpkin hummus recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Easy Pumpkin Hummus
This pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many dishes with this seasonal squash are sweet, but this savory pumpkin recipe is a crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 ½ cups 1x
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
Ingredients
- 1 small garlic clove
- 15-ounce can chickpeas (or 1 ½ cups cooked)
- ¾ cup pumpkin puree
- ½ teaspoon kosher salt
- 1 ¼ teaspoons ground cumin
- 2 tablespoons fresh lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
Instructions
- Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
- Drain the chickpeas. Add chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup and olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine. Stores refrigerated for up to 5 days.
Looking for pumpkin recipes?
Who’s not looking for pumpkin recipes in the fall? Outside of this pumpkin hummus recipe, here are a few of our favorite pumpkin recipes we’ve made:
- Healthy Pumpkin Bread or Pumpkin Banana Bread
- Pumpkin Waffles
- Vegan Pumpkin Bread or GF Pumpkin Bread
- Cozy Pumpkin Oatmeal or Pumpkin Baked Oatmeal
- Chewy Pumpkin Oatmeal Cookies
- Mini Pumpkin Pies or Incredible Vegan Pumpkin Pie
- Healthy Pumpkin Muffins or Pumpkin Cream Cheese Muffins
- Penne with Pumpkin Pasta Sauce
- Gnocchi Bake with Goat Cheese
- Pumpkin Yogurt Fruit Dip
- Pumpkin Sage Stuffed Shells
- Cashew Pumpkin Spice Energy Bars
- Pumpkin Pecan Baked Steel Cut Oatmeal
- Pecan & Pumpkin Parfaits
- Pumpkin Scones with Maple Cream
- Pumpkin Pie Mousse Shooters
- Healthy Pumpkin Pancakes
I would like to know if this recipe can be canned for later use?
We haven’t tryied, sorry!
Great recipe. This may sound odd but I used it as frosting on my lentil cupcakes..so savory and delicious! Thanks!
Fancy!
Kind of mehh… can I add anything to it to amp it up? Can I sweeten it? I followed the receipt exactly and I’m not very pleased with the outcome .
Sorry to hear that! This is a savory pumpkin hummus, but you could definitely sweet it a bit! If you’re going sweet, add a splash of maple syrup and made a hint of cinnamon, all to taste.
Exactly what I was looking for! I had all these ingredients on hand. The flavor profile is on point. It took me a few minutes to get the right consistency, but that’s probably because i forgot to reserve chick pea water. Oops! Thank you so much for sharing this recipe; it’s delicious!
So glad you enjoyed the recipe!