Why I love this pumpkin hummus recipe
Did you know that it’s November already? The past few weeks have flown by for us, but I’m sure that has a little to do with our latest addition. Either way, I’m feeling less prepared than ever for the upcoming holiday. Thanksgiving is less than two weeks away. Luckily, I was testing out recipes for you long before Emmett arrived.
This pumpkin hummus was a huge hit in our house. Ellie loved it, and Marc and I were snacking on it every chance we got. I took a traditional chickpea hummus, added pumpkin and seasoned it with roasted garlic and maple syrup. It’s a perfect blend of sweet and savory.
I wanted to keep this recipe as easy as possible for several reasons, but mostly because the holidays can be hard, and it’s so nice to have a quick and easy recipe to fall back on. That means there’s no prep work for this recipe. I used canned pumpkin and pre-roasted garlic that was already minced so it’s just open, dump and blend.
You can serve this hummus with whatever you’d normally serve hummus with, but I highly recommend pita chips. They pair really well with the roasted garlic pumpkin hummus and, let’s be honest, no one wants to dip veggies when they can dip chips. Right? And it’s already hard enough being dairy free over the holidays, so just go for it.
If you like this recipe, you have to try this caramelized onion dip, and this olive tapenade and this hot spinach artichoke dip.
Searching for more pumpkin recipes? pumpkin beer cheese soup / pumpkin pasta / soft pumpkin cookies / pumpkin spice syrup / dairy free pumpkin pie
Ingredients & substitutions
- Tahini – If you don’t have tahini you can substitute cashew or almond butter.
- Chickpeas – This is the base of hummus, they are the key to creating the smooth and satisfying consistency of hummus.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make pumpkin hummus
Combine ingredients. Add all ingredients to the bowl of a food processor. Blend until smooth, adding a bit more olive oil if needed to achieve the desired consistency. Transfer the mixture to a serving bowl.
Garnish. Sprinkle pepitas on top of the hummus and serve with pita chips, fresh veggies, or whatever you love to dip in hummus. Garnishing with pepitas is optional, but it adds a beautiful presentation and a delightful crunch.
FAQS and tips for making pumpkin hummus
Pumpkin Hummus
Ingredients
- 1 15- ounce can pumpkin
- 215- ounce cans chickpeas, drained and rinsed
- 1/4 cup tahini
- 1/4 cup extra virgin olive oil
- 2 tablespoons minced garlic
- 4 teaspoons maple syrup
- 1/2 – 1 tablespoons coarse salt
- 2 teaspoons ground cumin
- Roasted, salted pepitas (optional, for garnish)
Instructions
- Combine ingredients in a the bowl of a large food processor. Blend until smooth.
- Add additional olive oil, if needed for a thinner consistency. Garnish with pepitas before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Would have never of thought of using pumpkin in hummus. What would this taste good with?
I think it’s best with pita chips, but you could do anything that you would normally serve with hummus!
215 oz of chickpeas? I think it’s supposed to be 2 x 15 oz
Yes. You’re correct!
Can chick peas be replaced with something else? White bean?
Yes. You could definitely use white beans!
How should we store this? Was thinking of making it and sending it to family I won’t be able to see this year.
Love this recipe! Nice mellow flavor, not too sweet, not too garlicy but just enough of each. Pairs perfectly with crunchy-salty pita chips! Made this as a snack for Thanksgiving weekend and the we are loving it. Fast and easy to make, I halved the recipe for just my husband and I and it came out really well, he loves it as much as I do.
Can you make this ahead of time and freeze it?
Yes, you definitely can!