10-Minute Savory Pumpkin Hummus
Low in calories and rich with antioxidants, this savory Pumpkin Hummus recipe is an excellent alternative to traditional hummus and perfect for any time of year, especially during the fall season or Christmas.
An under-recognized, backyard vegetable, pumpkin is tasty and flavorful and adds an amazing zing to traditional, garbanzo bean hummus. It’s also a good source of B-complex vitamins, such as folate, niacin, vitamin B-6, thiamine and pantothenic acid and supplies a rich supply of minerals such as copper, calcium, potassium and phosphorus.
If you love vegan hummus, try this delicious Roasted Been Hummus. And, if you’re looking for recipes to pair this pumpkin hummus with, check out my Air Fryer Smashed Potatoes with garlic aioli, and my crispy Vegan Cauliflower Bites.
- Pumpkin purée – I use canned pumpkin puree for this creamy dip but you can make homemade pumpkin puree by roasting pieces of pumpkin, face down, on a baking sheet until fork tender, peeling off the skin after letting it cool a bit, and throwing the pieces, a few at a time, in the food processor with a little water. Then simply pulse away until smooth.
- Garbanzo beans – no creamy pumpkin hummus recipe is complete without garbanzo beans, otherwise known as chickpeas.
- Tahini – contributes to the rich, nutty flavor of classic hummus as well as acts as a binder for the chickpeas, lemon and garlic.
- Fresh garlic – if you feel like it, you can use roasted garlic for extra flavor.
- Lemon Juice – not only does lemon juice brighten the overall flavor of hummus, but it acts as a natural preservative helping the hummus last longer in the fridge.
- Olive oil – a drizzle of olive oil is necessary for a creamy, dreamy texture.
- Spices – my homemade hummus recipe uses smoked paprika, ground cumin (for an earthy, nutty flavor), cayenne pepper (for a bit of heat) and sea salt.
- Garnishes – pomegranate seeds, fresh rosemary and fresh parsley are my preferred garnishes for this pumpkin hummus recipe.
- Ice water – adding a little ice water to hummus creates a lighter, creamier texture allowing the tahini, chickpeas and other ingredients to emulsify – or combine – into a smooth, creamy dip. Add this a little at a time, until you reach your desired consistency.
Complete ingredient measurements can be found in the recipe card at the bottom of this post.
How to Make Pumpkin Hummus
Step 1: add pumpkin puree, garbanzo beans, tahini, garlic, lemon juice, spices and sea salt to a food processor.
Step 2: pulse until all ingredients are well-combined.
Step 3: add olive oil and ice water, a little at a time, through the feed chute, until you reach a smooth consistency. Serve immediately with pita chips, fresh fruit, French bread or whatever your heart desires.
Variations
- garnish with black olives, toasted pumpkin seeds and/or sesame seeds
- use white beans instead of garbanzo beans as a healthy alternative
- serve with pita chips, fresh bell pepper slices, sliced figs and purple grapes
Serving Suggestions
- Use it as a dip for my Air Fryer Smashed Potatoes or Vegan Cauliflower Bites.
- Spread it on my Vegan Garlic Naan and serve with Spinach and Potato Curry.
- Add it to these Dairy Free Mashed Potatoes or Garlic Mashed Cauliflower.
- Instead of the sauce these recipes call for, add it to my creamy Avocado Pasta or Cavolo Nero Pasta.
Storage
Store in an airtight container in your refrigerator for up to 5 days.
Freezing is NOT recommended.
Have you tried this? Why not leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Instagram, Facebook, Pinterest, and Twitter, and sign up for my newsletter!
Savory Pumpkin Hummus Recipe
Ingredients
- 15 oz pumpkin puree
- 15 oz garbanzo beans
- 3 tbsp tahini
- 1 tbsp lemon juice
- 3 cloves garlic
- 2 tsp cumin
- 1 tsp sea salt
- 1 tsp paprika
- 1/2-1 tsp cayenne pepper use more or less to adjust the heat to your liking
- 3 tbsp olive oil extra virgin
- 3 tbsp ice water
Instructions
- Add pumpkin puree, garbanzo beans, tahini, garlic, lemon juice, spices and sea salt to a food processor.
- Pulse until all ingredients are well-combined.
- Add olive oil and ice water, a little at a time, through the feed chute, until you reach a smooth consistency. Serve immediately with pita chips, fresh fruit, French bread or whatever your heart desires.
Notes
- store in an airtight container in your fridge for up to 5 days
- garnish with black olives, toasted pumpkin seeds and/or sesame seeds
- use white beans instead of garbanzo beans as a healthy alternative
- serve with pita chips, fresh bell pepper slices, sliced figs and purple grapes
- FREEZING IS NOT RECOMMENDED
This is such a brilliant savory take on hummus! The hint of spice and pumpkin sounds like the perfect fall dip. I love that it’s ready in 10 minutes, definitely trying this next weekend!
thank you Raya, it’s great for Xmas too cause of the brilliant colors!
This is a perfect seasonal twist on hummus. Delicious and easy to make. Thank you.
This stuff is great! I made this and had it with some cinnamon sugar pita chips. Perfection.
Yum, never tried with a sweet chip. Thanks for the tip and your comment.
There could not be a better fall appetizer than this! We loved it.
Happy to hear that for sure. Thanks Nicole.
What a beautiful, delicious appetizer for fall and Thanksgiving! It was a nice addition to our holiday menu.
Glad you enjoyed it. Thank you Liz.