Pumpkin Hummus

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Pumpkin hummus captures the essence of the harvest season. Warm and cozy, creamy and velvety, it’s infused with the earthy sweetness of pumpkin. A delicious appetizer for the Thanksgiving season, it’s a celebration of fall in every bite!

📌 Pin Pumpkin Hummus

🧑🏼‍🍳 Why this Recipe’s a Keeper

  • It has a unique flavor profile. Pumpkin hummus has a distinct, slightly sweet flavor which provides a unique twist on a traditional hummus recipe.
  • Seasonal appeal. Pumpkin is often associated with fall and the holiday season. So a pumpkin hummus recipe can be particularly popular during these times. It can be a festive and seasonal dish for gatherings and celebrations.
  • Easy to make. This is a simple recipe that’s easy to follow. It doesn’t require complex techniques or hard-to-find ingredients. It comes together in just 18 minutes!
  • This make-ahead recipe is a 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!
  • It’s a crowd-pleaser. The unique combination of flavors and seasonal appeal make pumpkin hummus an exciting appetizer. It’s a dish that stands out, and can be a conversation starter at potlucks and parties.
Pumpkin hummus garnished with olive oil and roasted salted pepitas.
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.) This ingredient lends its festive flavor and orange color to the hummus. If you don’t have this on hand, the 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 it 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. If you don’t have fresh garlic on hand, replace each clove of garlic with 1/8 teaspoon garlic powder or 1/4 teaspoon granulated garlic.
  • Lemon Juice: Fresh is always best, but when lemons are not in season, feel free to use bottled lemon juice instead.
  • Sea Salt: Enhances the flavor of the other ingredients.
  • Ground Cumin: Adds depth, warmth and earthiness to pumpkin humus, while enhancing its flavor profile. It also has a mildly spicy taste.
  • Chili Powder: Adds heat, warmth, depth and a smoky flavor. If you don’t have this on hand, feel free to use a pinch of cayenne pepper instead.
  • Paprika: Contributes color, mild heat, richness, smokiness and aroma.
  • Canned Garbanzo Beans (chickpeas): This is a staple in traditional hummus recipes. Their inclusion in pumpkin hummus maintains the authenticity of this dish. They contribute texture and a nutty flavor while balancing the natural sweetness of the pumpkin puree.
  • Olive Oil: Plays a crucial role in hummus. It contributes texture, moisture, and flavor while helping to bind the ingredients together.
  • Salted Roasted Pepitas (shelled pumpkin seeds): Add delicious texture and seasonal flavor for the pumpkin hummus. If you don’t have them on hand, use salted roasted sunflower kernels instead.
Ingredients for pumpkin hummus recipe.

🧄 Recipe Prep

  • Reserve, rinse and 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

  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, half the roasted garlic, lemon juice, 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.
How to make pumpkin hummus in 4 easy steps.

🥣 Expert Tips

  • Ideas for garnishing pumpkin hummus: Try roasted salted pepitas, nigella seeds, sesame seeds, olive oil, sweet or smoked paprika, pomegranate arils, chopped Italian parsley, fresh rosemary, dried cranberries, or watercress.
  • 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 to do with leftover 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.

👩🏻‍🍳 Recipe FAQ

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

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin. Roast or steam it until it’s soft, then puree it. Ensure that the pumpkin has a similar consistency to canned pumpkin.

Can I substitute another type of bean for chickpeas?

While chickpeas are traditional, you can try using white beans instead. But keep in mind, this may slightly alter the flavor, color and texture of the pumpkin hummus.

How can I adjust the sweetness of the hummus?

To control sweetness, start by adding a small amount of sweetener (e.g., maple syrup, honey) and do a taste-test. Gradually adjust it to your liking. Balance with additional lemon juice or salt, if needed.

What if my hummus is too thick?

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. Keep in mind that hummus thickens in the fridge, so adjust accordingly.

How to improve the flavor of pumpkin hummus?

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

Can I make pumpkin hummus ahead of time?

Yes, pumpkin hummus can be made ahead and stored in an airtight container in the fridge for up to 3 to 4 days. Allow it to come to room temperature or warm slightly before serving.

How long can I store pumpkin hummus?

When stored in an air-tight container in the fridge, pumpkin hummus will stay fresh with a great flavor and texture for 3 to 4 days.

Can I freeze pumpkin hummus?

While it can be frozen, the texture may change slightly upon thawing. If freezing, store in an airtight container, leaving some space for expansion. Freeze for up to 1 month. When ready to enjoy, thaw it in the fridge overnight.

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

🍽️ More Tasty Appetizers

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.

Rate This Recipe ⭐️⭐️⭐️⭐️⭐️

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 agree this recipe’s a keeper, give it a 5-star rating in the comments. Then be a recipe hero! Share it with a friend or two. 📌 Pin it to Pinterest.

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


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5 from 9 reviews

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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

Units 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 and 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 a high-speed 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

If the hummus is too thick: 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. Keep in mind that hummus thickens in the fridge, so adjust accordingly.

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

How to store: Store pumpkin hummus in an airtight container and refrigerate. It’ll stay fresh, with a good taste and texture, for 3 to 4 days.

  • Prep Time: 18 Minutes
  • Cook Time: 0 Minutes
  • Category: Appetizers
  • Method: Food Processor
  • Cuisine: American
Gold Line: Sprinkles of Inspiration | confettiandbliss.com

Pumpkin Hummus 👉🏻 Join the Convo

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. I’d love to hear from you!

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9 Comments

  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!






  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.






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






  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!