Easy Pumpkin Hummus

This easy pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many pumpkin recipes are sweet, but this savory pumpkin recipe is killer.

Pumpkin hummus? Yes, and it’s darn good! 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:

• Peel the garlic. Drain the chickpeas into a liquid measuring cup. Juice the lemon.
• Add the garlic to the bowl of a food processor and process until finely chopped. Add chickpeas, lemon juice, pumpkin puree, kosher salt, and 2 tablespoons water from the chickpea can (aquafaba). Puree until it becomes a creamy consistency.
• Top the hummus with cilantro leaves, a sprinkle of paprika, a drizzle of olive oil, and toasted pinenuts. Serve with veggies, pita bread, or crackers (like these homemade crackers!)

A few pumpkin hummus notes

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 a half-used can 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!

Serving 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

Looking for a food processor?

You’ll need a food processor for this pizza dough recipe! Here’s the one we recommend. You’ll need a large sized food processor to accommodate this batch.

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

This pumpkin hummus recipe is…

Vegetarian, gluten-free, vegan, plant-based, and dairy-free.

Easy Pumpkin Hummus

---

(3 votes, average: 5.00 out of 5)

5 from 3 reviews

• Author: a Couple Cooks
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 1/2 cups 1x

Print Recipe

Pin Recipe

Description

This easy pumpkin hummus is perfect for fall and takes only 10 minutes to whip up! Many pumpkin recipes are sweet, but this savory pumpkin recipe is killer.

---

Scale 1x2x3x

Ingredients

• 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
• 3 tablespoons fresh lemon juice
• 1 tablespoon olive oil

---

Instructions

1. Peel the garlic clove. Place it in the bowl of a food processor and process until finely chopped.
2. Drain and rinse the chickpeas. Add chickpeas, pumpkin puree (or less, if you like a thicker hummus), teaspoon kosher salt, cumin, lemon juice, and olive oil. (If desired, add a pinch of cayenne for some spice.) Blend thoroughly to combine. Stores refrigerated for up to 5 days.

---

Notes

Inspired by Pinch of Yum and Food and Cook

• Category: Appetizer
• Method: Blended
• Cuisine: Mediterranean

Keywords: Hummus, Pumpkin, Pumpkin Hummus, Fall, Fall Recipes, Vegetarian, Vegan, Gluten Free

Subscribe for free weekly recipes & more!

Email

Instagram