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Why I love this pumpkin hummus recipe
With just a hint of sweetness, this roasted garlic pumpkin hummus is the perfect dairy free appetizer for fall and Thanksgiving.
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.
Here’s what you’ll ned to make it
Ingredient notes: If you don’t have tahini you can substitute cashew or almond butter.
How to make pumpkin hummus
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.
FAQS and tips for making pumpkin hummus
Personally, I think hummus is better with tahini. If you don’t have any, or don’t want to buy it, you can substitute a mild nut butter or simply leave it out. This pumpkin hummus will be super flavorful either way.
Yes. You can’t make hummus with dried chickpeas, so dried chickpeas would need to be cooked before they can be used. This recipe uses canned chickpeas, which can be used straight from the can. Just give them a good rinse, and they’re ready.
The longest hummus should sit out at room temperature is 4 hours. After that, it should be returned to the fridge or discarded. Ideally, it should be kept at a food safe temperature at all times, and I like to put mine back in the fridge after about 2 hours.
This recipe would be great with:
More dairy free dip recipes:
More pumpkin recipes you’ll live:Print
With just a hint of maple syrup for sweetness, this pumpkin hummus is the perfect blend of sweet and savory. This easy hummus recipe makes a great dairy free appetizer for Thanksgiving!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 12 – 16 servings 1x
- 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)
- 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.
- Serving Size: 2 dollops
- Calories: 93
- Sugar: 2.2 g
- Sodium: 300.8 mg
- Fat: 6.8 g
- Saturated Fat: 1 g
- Carbohydrates: 7.5 g
- Fiber: 1.9 g
- Protein: 2.1 g
- Cholesterol: 0 mg
Last Updated on November 4, 2021 by Melissa Belanger