This Pumpkin Hummus recipe is savory, salty, tangy, and delicious! With only 6 main ingredients, you can have this easy dip ready in less than 10 minutes!
Traditional hummus consists of chickpeas, lemon juice, garlic, olive oil, and sometimes tahini. This version throws in pumpkin purée and some extra spices to create a bright, cozy, healthy pumpkin hummus dip! Serve this at a party with some Vegan Pimento Cheese and Pumpkin Spice Margaritas!
Hummus has lots of different flavors and variations, but pumpkin hummus might sound a bit strange at first. However, the subtle sweetness and nuttiness of pumpkin purée goes so well with tangy lemon juice, zesty garlic, and creamy chickpeas!
Many pumpkin recipes are sweet, but this one is savory and perfect for an appetizer. The bright orange hue will impress anyone, but the impeccable flavor will keep them coming back for more!
Why you'll love this recipe
- Easy & Quick - Just a few seconds in a food processor, with no cooking required. This simple recipe couldn't be much easier.
- Simple Ingredients - It's likely that you already have some or all of these ingredients in your pantry!
- So Unique - Have you ever had hummus made from pumpkins?? Probably not. But even if you have, most people haven't so it will be a fun, unique dip for everyone!
What you need for this recipe
Ingredients and Substitutions:
- Chickpeas - Canned chickpeas are the easiest method for this recipe. However, you can cook your own dry chickpeas if you choose!
- Pumpkin Purée - Be sure to get pumpkin purée (it comes in a can) and not pumpkin pie filling! The purée should be unsweetened and unflavored.
- Garlic - For a mild garlic flavor, use 1 clove. For a stronger, spicier flavor, use 2-3.
- Olive Oil - Choose a high quality extra virgin olive oil meant for salads or bread-dipping.
- Cumin - This spice adds a great tangy and savory flavor!
- Pumpkin Seeds & Pomegranate Seeds - Optional, but highly recommended as garnish for the hummus.
How to make this recipe
Step 1: Prepare Ingredients
Begin by opening a can of chickpeas and draining them, but do not rinse them.
Use a citrus juicer to extract enough juice from a lemon.
Peel the papery skin off of the garlic cloves.
Step 2: Process
Add drained chickpeas, garlic cloves, lemon juice, pumpkin purée, olive oil, and cumin to a food processor.
Pulse the ingredients in the food processor for at least 30 seconds, or until smooth and creamy.
Add salt to taste and pulse again.
Optional: Add ¼ teaspoon of ground turmeric for a brighter hue of orange!
Step 3: Finishing Touches
Scoop out the blended hummus onto a serving platter or shallow bowl.
Garnish with salted and roasted pumpkin seeds (pepitas) and pomegranate arils.
Serve with chips, crackers, or pita points!
Expert Tips and Tricks
- Not a fan of that raw garlic taste? No problem! Use roasted garlic or confit garlic instead. You could even use ½ tablespoon of granulated garlic as well.
- Take the garnishes on this dish up a notch by adding fresh herbs like thyme or sage, as well as a drizzle of honey and flaky salt.
- For a creamier texture and nuttier flavor, add 1-2 tablespoons of tahini to the food processor.
Recipe FAQs
Store this recipe in the refrigerator in an air-tight container for 3-4 days. Always inspect leftovers before eating.
Yes! Pumpkin purée is a very healthy ingredient that is high in nutrients, vitamins, fiber, and low in calories! That, plus the chickpeas which are super high in fiber and a great source of protein makes this a very healthy recipe.
Chickpeas and garbanzo beans are the same thing with a different name. This means that either chickpeas or garbanzo beans will work exactly the same in this recipe!
Related Recipes
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Pumpkin Hummus
Equipment
- Food processor
- Can Opener
- Citrus Juicer (optional)
Ingredients
- 15 ounces Chickpeas (1 can)
- ½ cup Pumpkin puree
- ⅓ cup Lemon juice
- 1-2 cloves Garlic
- 6 tablespoon Extra virgin olive oil
- ½ teaspoon Cumin
- ¼ teaspoon Ground turmeric Optional
- Pomegranate seeds
- Pumpkin seeds (pepitas)
Instructions
- Begin by opening a can of chickpeas and draining them, but do not rinse them.
- Use a citrus juicer to extract enough juice from a lemon.
- Peel the papery skin off of the garlic cloves.
- Add drained chickpeas, garlic cloves, lemon juice, pumpkin purée, olive oil, and cumin to a food processor.
- Pulse the ingredients in the food processor for at least 30 seconds, or until smooth and creamy.
- Add salt to taste and pulse again.
- Optional: Add ¼ teaspoon of ground turmeric for a brighter hue of orange!
- Scoop out the blended hummus onto a serving platter or shallow bowl.
- Garnish with salted and roasted pumpkin seeds (pepitas) and pomegranate arils.
- Serve with chips, crackers, or pita points!
Notes
- Not a fan of that raw garlic taste? No problem! Use roasted garlic or confit garlic instead. You could even use ½ tablespoon of granulated garlic as well.
- Take the garnishes on this dish up a notch by adding fresh herbs like thyme or sage, as well as a drizzle of honey and flaky salt.
- For a creamier texture and nuttier flavor, add 1-2 tablespoons of tahini to the food processor.
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