This easy pumpkin hummus recipe uses healthy fall ingredients, and this hummus made with pumpkin is smooth, creamy, flavorful, and delicious!
Savory pumpkin hummus is perfect for the fall season and a wonderful dip to serve on Halloween, Thanksgiving, and during the holiday season. However, pumpkin hummus with sunflower tahini and pepitas is pure creamy goodness that is super yummy any time of the year!
Homemade hummus is healthier and tastes better than store-bought hummus since it is fresh, and you control what goes into it. You can also get creative when you make your own hummus, like adding pumpkin and fall flavors! This pumpkin hummus is packed with protein, fiber, vitamins, and has anti-inflammatory properties. Pumpkin hummus is wonderful with a drizzle of oil, served with fresh-cut veggies, pita chips, or warm naan bread. I hope you enjoy!
Pumpkin Hummus Recipe Ingredients
Pumpkin hummus ingredients are healthy, vegan, and packed with nutrients, so you can eat this savory pumpkin hummus guilt-free!
Here is what you will need…
- chickpeas – drained and rinsed.
- pumpkin puree – 100% pure pumpkin (Not pie filling)
- tahini
- olive oil
- minced garlic
- lemon juice
- pumpkin spice
- turmeric
- kosher salt
- cayenne pepper
Optional
- Chili Lime Pepitas or shelled pumpkin seeds/pepitas
- drizzle of olive oil
- Sunflower Tahini for extra flavor and nutrients!
How to Make Hummus with Pumpkin
To make pumpkin hummus, first, add the olive oil to a small sauté pan over low-medium heat. Add the minced garlic to the pan and simmer for 1 minute, then remove from heat and set aside.
Now, add all of the ingredients to a food processor, adding the sauteed garlic and olive oil last.
Pulse or blend to combine all ingredients until smooth and creamy or until you reach your desired consistency. You may need to scrape the sides.
You can serve this pumpkin hummus immediately, but I recommend refrigerating it first. This pumpkin hummus is best after it has been refrigerated, in an airtight container, for 1 – 2 hours, allowing the flavors to meld together. It can be refrigerated in an airtight container for up to 3 days.
Finally, transfer to a serving dish and garnish with a drizzle of olive oil and a sprinkle of pumpkin seeds. Enjoy!
If you make this Savory Pumpkin Hummus, please leave a comment in the comment section below the recipe card. I would love to hear from you and I truly appreciate your feedback! I will always do my best to respond to every comment ASAP. Thank you and happy cooking!
Pumpkin Hummus
Ingredients
- 1 15 oz. can chickpeas drained and rinsed
- 1 cup pumpkin puree 100% pure pumpkin - Not pie filling
- 2 tablespoons tahini stirred
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 tablespoons lemon juice
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon turmeric
- 1 pinch Cayenne Pepper
Optional Garnish
- pepitas or shelled pumpkin seeds
- drizzle olive oil
Instructions
- Add the olive oil to a small saute pan, over low-medium heat. Add the minced garlic to the pan and simmer for 1 minute, then remove from heat and set aside.
- Now, add all of the ingredients to a food processor, adding the sauteed garlic and olive oil last.
- Pulse or blend, to combine all ingredients until smooth and creamy or until you reach your desired consistency. You made need to scrape the sides.
- You can serve this pumpkin hummus immediately but I recommend refrigerating it first. See note.
- Finally, transfer to a serving dish and garnish with a drizzle of olive oil and a sprinkle of pumpkin seeds.
Notes
(This recipe was originally posted on October 2nd, 2018, and has been updated with a new recipe card.)
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Pumpkin Recipes
- Pumpkin Smoothie Bowl
- Pumpkin Bread
- Pumpkin Oatmeal Chocolate Chip Cookies
- Pumpkin Cream Cheese Cupcakes
- Pumpkin Fettuccini Alfredo
- Pumpkin Pancakes with Cinnamon Honey Butter
- Pumpkin Pie Fudge
- Mini Pumpkin Cheesecakes
Hummus Recipes
This turned out so good and was so easy. Thanks for sharing!
Thanks Tara! I’m so glad that you liked it.