This spiced pumpkin hummus is the most delicious addition to all of your fall parties! Chickpeas, garlic, tahini, tasty seasonings, and rich pumpkin combine to create a flavorful fall appetizer you won’t be able to get enough of.
If you’re wondering what to bring to your next fall get-together, hummus is always a hit! It’s hard to resist that creamy, savory flavor especially when you pair it with your favorite chips! You’ll have to try this black bean hummus, avocado hummus, or lime chipotle hummus next!
Quick and Easy Pumpkin Hummus
As if you needed more reasons to make this amazing fall appetizer, it’s healthy, too! Hummus is packed with protein and fiber as well as vitamins and antioxidants from the pumpkin purée! Anything that’s healthy but tastes this good is a winner in my book. Pair it with naan, pita bread, or your favorite chips! I know you and your guests will love it as much as I do!
Ingredients for Pumpkin Hummus
This rich and tasty fall snack only takes a handful of pantry staples to make! I keep a lot of pumpkin puree on hand this time of year, so this is one of my go-to recipes to make in a pinch! All you need to do is pick up some tahini and then break out your spice rack to complete your tasty pumpkin hummus!
- Canned Chickpeas: You’ll want your chickpeas to be drained and rinsed before you add them to your food processor.
- Pure Pumpkin Puree: Adds the best smooth, silky pumpkin flavor! You can use canned pumpkin puree or make your own from scratch using this recipe here.
- Garlic: Garlic adds savory flavor to the hummus that balances out the sweetness from the pumpkin perfectly.
- Tahini: Tahini is a sesame paste that adds the best flavor and texture to hummus.
- Seasonings: A little warm spice is the BEST addition to the flavor of pumpkin. I added chili powder, ground cumin, smoked paprika, and a pinch of salt.
- Lemon Juice: Lemon juice helps to brighten the overall flavor of the hummus.
- Olive Oil: Helps to adjust the hummus and make it nice and smooth.
How to Make Pumpkin Hummus
You’ll have this amazing pumpkin hummus ready to go in 10 minutes from start to finish. It’s so easy! Speaking from experience, you’ll want to keep a few chips on hand to taste test. No judgment if you decide to eat the whole batch yourself! It’s too good to resist.
- Blend: Place all of the ingredients in a food processor or blender and blend until smooth and creamy.
- Adjust Consistency: Add more olive oil 1 tablespoon at a time if the hummus is too thick. Blend until it reaches desired creaminess.
- Garnish: Garnish the more olive oil and roasted pumpkin seeds.
- Serve: Serve with fresh vegetables, crackers, or with my very favorite naan bread.
Pumpkin hummus is a fun twist on traditional hummus. I love the added nutrients and the addition of spices that make the flavor so unique! Here are some variations to make this pumpkin hummus just the way you like it!
- Beans: Chickpeas or garbanzo beans are traditionally the bean you would use in hummus recipes, but feel free to use a white bean if needed. Great northern beans, white chili beans, or even pinto beans would work!
- Tahini: Tahini is a sesame seed paste and gives the hummus a delicious nutty flavor. If you need to substitute the tahini, I would choose a mild nut-flavored butter like almond butter or cashew butter.
- Spices: Play around with your spices if you are daring! The spices in this hummus complement each other well, but you can add or take out any spices you would like. The next time I make this, I am going to add coriander and thyme!
- Serving Ideas: Carrots, cucumbers, celery, green peppers, pita crackers, a sliced baguette, crostini…the dipping options are endless for this dip!
Pumpkin hummus has a nice, long shelf life so you can snack on it throughout the week. You can serve it with all of your favorite dippables or even use it as a spread for sandwiches, gyros, burgers, or flatbread pizzas!
- In the Refrigerator: Store leftover pumpkin hummus in an airtight container for up to one week.
Place all of the ingredients in a food processor or blender and blend until smooth and creamy.
Add more olive oil 1 tablespoon at a time if the hummus is too thick. Blend until it reaches desired creaminess.
Garnish the more olive oil and roasted pumpkin seeds.
Serve with fresh vegetables, crackers, or with my very favorite naan bread.
Calories245kcal (12%)Carbohydrates25g (8%)Protein8g (16%)Fat14g (22%)Saturated Fat2g (10%)Polyunsaturated Fat3gMonounsaturated Fat8gSodium403mg (17%)Potassium326mg (9%)Fiber7g (28%)Sugar5g (6%)Vitamin A5057IU (101%)Vitamin C4mg (5%)Calcium58mg (6%)Iron3mg (17%)
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
( With inputs from therecipecritic )
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