Easy Pumpkin Hummus Recipe

Introduction

This easy pumpkin hummus is a creamy and savory twist on the classic dip, perfect for fall or anytime you crave a seasonal flavor. Using canned pumpkin and simple pantry staples, it comes together quickly with a smooth, satisfying texture.

Ingredients

• 1 (15 oz) can chickpeas (garbanzo beans)
• 1 cup pumpkin puree
• 2 Tbsp tahini
• 2 Tbsp lemon juice (about half a large lemon)
• 2 Tbsp extra virgin olive oil
• 2 cloves garlic
• 1 tsp maple syrup
• ½ tsp pumpkin pie spice
• ½ tsp ground cumin
• ½ tsp kosher salt (more to taste)

Instructions

1. Step 1: Drain and rinse the chickpeas thoroughly. Place the chickpeas, pumpkin puree, tahini, lemon juice, garlic cloves, maple syrup, pumpkin pie spice, cumin, and kosher salt into the bowl of a food processor or high-speed blender.
2. Step 2: Begin blending the mixture and slowly drizzle in the olive oil after about 30 seconds. Continue blending for 2 to 3 minutes until smooth, using a spatula to scrape down the sides as needed.
3. Step 3: For extra creaminess, add 1 to 2 ice cubes toward the end of blending and continue until the hummus is velvety smooth.

Tips & Variations

• Use fresh lemon juice for the best bright flavor and adjust the maple syrup to your desired sweetness level.
• Add a pinch of cayenne pepper or smoked paprika for a subtle heat or smoky note.
• Serve with pita chips, fresh veggies, or spread it on sandwiches for an autumn-inspired twist.

Storage

Store pumpkin hummus in an airtight container in the refrigerator for up to 4 days. Before serving, stir well and add a drizzle of olive oil if it appears dry. It can be enjoyed cold or at room temperature but avoid reheating as it may change the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly until smooth, then drain any excess liquid to avoid a watery hummus.

Is this hummus vegan and gluten-free?

Absolutely! All the ingredients are plant-based and naturally gluten-free, making it suitable for most dietary needs.

Easy Pumpkin Hummus Recipe

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★★★★★

4.8 from 55 reviews

This Easy Pumpkin Hummus is a creamy and savory twist on traditional hummus, combining the rich flavors of canned pumpkin with chickpeas, tahini, and warm spices. It’s a perfect seasonal dip that’s smooth, slightly sweet, and nutritious, ideal for fall snacking or entertaining.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 2 cups 1x
• Category: Dip
• Method: Blending
• Cuisine: Middle Eastern American Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Hummus Ingredients

• 1 (15 oz) can chickpeas (garbanzo beans), drained and rinsed
• 1 cup pumpkin puree
• 2 Tbsp tahini
• 2 Tbsp lemon juice (about half a large lemon)
• 2 cloves garlic
• 1 tsp maple syrup
• ½ tsp pumpkin pie spice
• ½ tsp ground cumin
• ½ tsp kosher salt (more to taste)
• 2 Tbsp extra virgin olive oil
• Optional: 1-2 ice cubes for creaminess

Instructions

1. Prepare Chickpeas and Ingredients: Drain and thoroughly rinse the canned chickpeas to remove any excess salt or canning liquid. Gather all ingredients except the olive oil and place them into the bowl of a food processor or a high-speed blender.
2. Blend Ingredients: Start blending the mixture. After about 30 seconds, slowly drizzle in the olive oil while the machine runs. Keep blending for approximately 2 to 3 minutes until the hummus becomes completely smooth and creamy. Use a spatula to scrape down the sides of the bowl as needed to ensure even blending.
3. Add Ice Cubes for Extra Creaminess (Optional): Toward the end of blending, add 1 to 2 ice cubes to the hummus and continue blending until the desired creamy texture is achieved. This step is optional but recommended for a cooler, silkier dip.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Adjust salt and spices according to taste preferences.
• The hummus can be stored in an airtight container in the refrigerator for up to 4 days.
• Serve with fresh vegetables, pita chips, or as a spread on sandwiches.
• For a smoother texture, peel the chickpeas before blending, though this is optional and time-consuming.

Keywords: pumpkin hummus, easy hummus recipe, fall dip, pumpkin puree recipe, creamy hummus, healthy snack, vegetarian dip