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PUMPKIN HUMMUS

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This luscious pumpkin hummus with roasted garlic has a savory taste and beautiful texture. It’s a delicious appetizer for the Thanksgiving season. Assemble this easy recipe in 18 minutes. Refrigerate or freeze for later!

PIN PUMPKIN HUMMUS RECIPE

This make-ahead recipe is a real life saver during the busy holiday season. On a weekend, I’ll make 2 batches and freeze both. I love having this snack ready to serve when guests come over. It’s luxurious, yummy and irresistible.

Because pumpkin hummus is easy to transport, it’s ideal for potlucks and parties. Just grab a bag of pita chips, a box of crackers, and container with pre-sliced veggies. Hop in the car and you’re ready to go. Easy breezy!

A bowl of pumpkin hummus served with pita chips, carrot sticks and cucumber slices.

INGREDIENTS

Assemble this quick low-cost appetizer with some basic pantry staples. You may already have most of the ingredients in your cupboard right now!

  • Pumpkin puree (not pumpkin pie filling)
  • Tahini
  • Garlic cloves
  • Lemon juice
  • Sea salt
  • Ground cumin
  • Chili powder
  • Paprika
  • Canned garbanzo beans (chickpeas)
  • Olive oil
  • Salted roasted pepitas (shelled pumpkin seeds)
Ingredients for pumpkin hummus recipe.

EASY INGREDIENT SUBSTITUTIONS

Missing an ingredient for this pumpkin hummus recipe? Don’t put on your shoes and head to the market. Instead, head to your fridge and pantry. Check for these easy ingredient swaps.

It’s convenient and money-saving to use ingredients you already have on hand!

  • PUMPKIN PUREE: This ingredient lends its festive flavor and orange color to the hummus. The best substitute is canned sweet potatoes. Another option: frozen butternut squash that’s been roasted or sautéed until tender then processed in a blender until smooth.
  • TAHINI: This ingredient is an essential flavor in hummus. But if you don’t have some on hand, replace it with an equal amount of sunflower seed butter. In a real pinch, try peanut butter.
  • GARLIC CLOVES: This ingredient adds bite and freshness to pumpkin hummus. Replace each clove of garlic with 1/8 teaspoon garlic powder or 1/4 teaspoon granulated garlic.
  • LEMON JUICE: Use lime juice instead! The smaller key limes (AKA Mexican limes) have the best flavor.
  • GROUND CUMIN: The best substitute is ground coriander. Both of these spices are earthy with gentle notes of lemon. However, coriander has a lighter brighter flavor and is slightly sweet.
  • CHILI POWDER: Use a small amount of cayenne pepper to taste.
  • OLIVE OIL: This ingredient adds smoothness and rich flavor to the mixture. The best swaps: sunflower oil, canola oil or vegetable oil. While peanut oil can be used, it’s not recommended when serving pumpkin hummus for potlucks or parties. Many people have nut allergies.
  • SALTED ROASTED PEPITAS: Use salted roasted sunflower kernels.
Pumpkin hummus garnished with olive oil and roasted salted pepitas.

RECIPE PREP

  • RESERVE, RINSE & DRAIN: Open the can of garbanzo beans. Reserve 1/4 cup of the liquid, in case it’s needed later to thin out the pumpkin hummus. In a colander, drain and rinse the garbanzo beans.
  • ROAST GARLIC ON STOVETOP: Roughly slice the cloves of garlic. On stovetop, warm a tablespoon of olive oil in a small pot over medium/low heat. When the oil shimmers, add sliced garlic. Sautée and simmer for 15 minutes, or until garlic is golden blonde and fragrant.
Appetizer plate with veggies, chips and a bowl of homemade hummus for Thanksgiving.

RECIPE STEPS

  • STEP 1: Gather ingredients together along with measuring spoons and measuring cups. Plug in a food processor or blender. (If you don’t have these tools, use a small Dutch oven and an immersion blender for processing.)
  • STEP 2: Add pumpkin puree, tahini, half the roasted garlic, lemon juice, sea salt, cumin, chili powder and paprika to the bowl of the food processor or blender. Pulse the mixture for about 30 seconds or until smooth. Do a taste test. If desired, add more garlic and pulse again.
  • STEP 3: Add garbanzo beans and olive oil. Pulse for about 1 minute, or until the mixture reaches the desired consistency. If hummus is too thick, add reserved garbanzo bean liquid 1 tablespoon at a time until desired consistency is reached. Do a taste test. Adjust salt and spices as needed.
  • STEP 4: Transfer pumpkin hummus to a serving bowl. Fold in 2 tablespoons of roasted pepitas. Sprinkle remaining seeds over the surface. Drizzle the top with olive oil. Serve and enjoy.
How to make pumpkin hummus in 4 easy steps.

recipe faq

These are the most commonly-asked questions when making pumpkin hummus, and the most helpful answers for recipe success.

HOW TO IMPROVE THE FLAVOR OF HUMMUS?

Refrigerate hummus for 2 hours after processing so the flavors can combine and get more delicious. You’ll taste the difference!

IDEAS FOR GARNISHING PUMPKIN HUMMUS?

Roasted salted pepitas, nigella seeds, sesame seeds, olive oil, sweet or smoked paprika, pomegranate arils, chopped Italian parsley, fresh rosemary, dried cranberries, or watercress.

HOW LONG DOES PUMPKIN HUMMUS LAST?

When stored in an air-tight container in the fridge, the homemade hummus will stay fresh with a great texture for up to 5 days.

DOES HOMEMADE HUMMUS FREEZE WELL?

Yes, it does. Transfer hummus to a zip-top freezer bag with the air pressed out. It’ll keep well in the freezer for up to 1 month.

HOW DO YOU DEFROST FROZEN HUMMUS?

The easiest way to thaw frozen hummus is to let it defrost overnight in the fridge. Another method: put the frozen container of hummus in a bowl of warm water. Let it defrost 1 hour at room temperature. If still a bit frozen, transfer it to the microwave. Warm in short bursts.

WHAT TO SERVE WITH PUMPKIN HUMMUS?

Serve with crispy seeded flatbread crackers, pita chips, pretzels, rice cakes, tortilla chips, Sun Chips, bagel chips, and warm naan bread. Try apple slices or an assortment of fresh veggies: baby carrots, celery, bell pepper, zucchini, cucumber, snap peas, and baby tomatoes.

WHAT CAN I DO WITH EXTRA HUMMUS?

Use it as a sandwich spread, or as a flavorful stuffing for deviled eggs. Mix hummus with shredded rotisserie chicken, celery, sliced olives, and tomatoes and make some healthy lettuce wraps.

HOW TO THIN OUT HUMMUS?

If you reserved a bit of garbanzo bean liquid, you can add 1 tablespoon at a time to the mixture and stir until it reaches a desired consistency. You can also thin out hummus with water or olive oil.

IS HOMEMADE HUMMUS HEALTHIER THAN STORE-BOUGHT?

Yes. Fresh is always healthier. Homemade hummus is freshly made with no preservatives. Store-bought hummus contains (tasteless, odorless) citric acid and potassium sorbate. These additives extend the sell by date by preventing the growth of yeast, mold and fungi.

Thanksgiving appetizer table with bowls of pumpkin hummus, pita chips, pepitas, and plate of veggies..

more APPETIZER RECIPES

If you enjoy homemade pumpkin hummus, then you’ll also love these easy and delicious appetizers. They’re perfect for entertaining and potlucks during the holiday season.

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This pumpkin hummus is always a huge hit on the appetizer table! Even self-proclaimed non-pumpkin eaters become quick converts. They’re impressed by the incredible taste and texture of this luscious holiday dip.

If you too are excited about this seasonal recipe, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend or two.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
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PUMPKIN HUMMUS


Description

This luscious pumpkin hummus is a delicious appetizer for the Thanksgiving season. Serve with crackers, pita chips and fresh garden veggies. It’s a healthy snack you’ll feel good about serving!


Ingredients

Scale
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 tablespoons tahini
  • 3 garlic cloves
  • 2 1/2 tablespoons lemon juice
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder (or 1/2 teaspoon for a real bite!)
  • 1/8 teaspoon paprika
  • 1 (15-ounce) can garbanzo beans (chickpeas)
  • 1/3 cup olive oil (plus more for drizzling)
  • 3 tablespoons salted roasted pepitas (shelled pumpkin seeds)

Instructions

RECIPE PREP 

  • RESERVE, RINSE & DRAIN: Open the can of garbanzo beans. Reserve 1/4 cup of the liquid, in case it’s needed later to thin out the pumpkin hummus. In a colander, drain and rinse the garbanzo beans. 
  • ROAST GARLIC ON STOVETOP: Roughly slice the cloves of garlic. On stovetop, warm a tablespoon of olive oil in a small pot over medium/low heat. When the oil shimmers, add sliced garlic. Sautée and simmer for 15 minutes, or until garlic is golden blonde and fragrant.

RECIPE STEPS

  1. Gather ingredients together along with measuring spoons and measuring cups. Plug in a food processor or blender. (If you don’t have these tools, use a small Dutch oven and an immersion blender for processing.)
  2. Add pumpkin puree, tahini, garlic, lemon juice, sea salt, cumin, chili powder and paprika to the bowl of the food processor or blender. Pulse the mixture for about 30 seconds or until smooth. Do a taste test. If desired, add more garlic and pulse again.
  3. Add garbanzo beans and olive oil. Pulse for about 1 minute, or until the mixture reaches the desired consistency. If hummus is too thick, add reserved garbanzo bean liquid 1 tablespoon at a time until desired consistency is reached. Do a taste test. Adjust salt and spices as needed.
  4. Transfer pumpkin hummus to a serving bowl. Fold in 2 tablespoons of roasted pepitas. Sprinkle remaining seeds over the surface. Drizzle the top with olive oil. Serve and enjoy.

Notes

HOW TO THIN OUT HUMMUS: Add reserved garbanzo bean liquid to the mixture 1 tablespoon at a time. Process or stir until hummus reaches a desired consistency. You can also thin it out with water or olive oil.

HOW TO IMPROVE THE FLAVOR OF HUMMUS: Refrigerate hummus for 2 hours after processing so the flavors can combine and get more delicious. You’ll taste the difference!

HOW LONG DOES HOMEMADE HUMMUS LAST? When stored in an air-tight container in the fridge, the homemade hummus will stay fresh with a great texture for up to 5 days. For longer storage, freeze for up to 1 month. 

  • Prep Time: 18 Minutes
  • Cook Time: 0 Minutes
  • Category: Appetizers
  • Method: Food Processor
  • Cuisine: American

Keywords: Pumpkin Hummus, Pumpkin Hummus Recipe, Easy Pumpkin Hummus

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

pumpkin hummus > join the conversation

Are you and your family hummus lovers? What do you think of this easy pumpkin hummus recipe? What type of crackers and veggies would you like to serve with it? Share your thoughts in the comments below!

5 thoughts on “PUMPKIN HUMMUS”

  1. This was such a delicious and fantastic hummus recipe! My daughter can’t wait to make this more often during the fall! So excited!

    Reply
  2. This pumpkin hummus is far more exciting than regular hummus. And it was so good. I love the deep orange colour, the roasted garlic and perfect amount of spices. Saving this recipe to make it again.

    Reply
  3. Made this just now! So deeply delicious. What a great appetizer for game day and the Holidays. Enjoyed the pepitas on top.

    Reply
  4. Love this take on hummus! The pumpkin added such a fun flavor and is so good for us. The whole family loved it. Thanks for the delicious recipe!

    Reply

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