We’ve seen this 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! Pumpkin hummus is surprisingly good: hummus with an undertone of autumn-y pumpkin goodness. We created an easy pumpkin hummus recipe that’s quick to whip up: just 10 minutes in an food processor.
How to make this pumpkin hummus recipe
A few notes on our version of an easy pumpkin hummus recipe:
- 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 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?).
Have a pumpkin but not sure how to make puree? Try these instructions from How Sweet It Is!
Cheers to pumpkin season!
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:
- Chewy Pumpkin Oatmeal Cookies
- Penne with Pumpkin Pasta Sauce
- Pumpkin Gnocchi Bake with Goat Cheese
- Pumpkin Yogurt Fruit Dip
- Pumpkin Sage Stuffed Shells
- Pumpkin Spice Cashew Energy Bars
- Pumpkin Pecan Baked Steel Cut Oatmeal
- Pumpkin Pecan Parfaits
- Pumpkin Scones with Maple Cream
- Pumpkin Pie Mousse Shooters
- Pumpkin Spice Almond Butter
- Pumpkin Pancakes with Maple Mascarpone
Did you make this recipe?
If you make our easy pumpkin hummus recipe, we’d love to hear how it turned out. Leave a comment below or share a picture on Instagram and mention @acouplecooks.
This recipe is…
This easy pumpkin hummus recipe is vegetarian. For gluten-free, find gluten-free penne.Print
- 1 small garlic clove
- 15-ounce can chickpeas
- 15-ounce can pumpkin puree (or 1 3/4 cup pumpkin puree)
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cumin
- Juice of 1 lemon
- 1 tablespoon olive oil
- Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
- Drain and rinse the chickpeas. Add chickpeas, 1 3/4 cup pumpkin puree (or less, if you like a thicker hummus), 1/2 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.
- Category: Appetizer
- Method: Blended
- Cuisine: Mediterranean
Keywords: Hummus, Pumpkin, Pumpkin Hummus, Fall, Fall Recipes, Vegetarian, Vegan, Gluten Free
About the Authors
Cookbook Author and writer
Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.