Pumpkin hummus is a creamy and flavorful dip made with pumpkin puree and chickpeas. Perfect for dipping or spreading it is a delicious addition to any meal or snack.
With a 5-minute preparation and 8 ingredients, this Mediterranean food-inspired dip is always a hit at our table.
How to make pumpkin hummus from scratch
Gather all your ingredients:
- Cooked chickpea – Now, to save money, you can buy the dry version and cook it yourself. I am not sure how much exactly you would need but most of the legumes grow like 3 times when cooked. Obviously, this is a small quantity so perhaps cook a large batch and use the leftovers for other chickpea appetizers like pan-fried chickpeas or turn it into a creamy soup.
- Seasoning – Salt, black pepper and paprika.
- Fresh produce – Lemon and garlic. Both are essential ingredients in a good hummus recipe.
- Pumpkin puree – To give it a fall twist.
- Tahini – A must-have ingredient in classic hummus. Made with sesame seeds it can also be used in sauces, marinades or a substitution for nut butters. If you feel like you don’t want to buy it for one or two tablespoons, then omit. It will lose some flavor, but not that much.
- Extra virgin olive oil – Please use good quality oil, if you can. Regular olive oil will also work.
Kitchen gadgets and tools necessary for this recipe:
- Food processor – This is a must. A small one is all you need for this hummus recipe.
- Garlic press – If you don’t have one, use a fine cheese grater.
- Knife – to peel the garlic and cut the lemon.
- Lemon juicer – Optional. You can squeeze the juice out with your hand as well.
- A spatula or spoon – To move the ingredients around and scrape the edges to get the smoothest texture possible.
All you have to do is throw all the ingredients in a food processor and process until smooth. This literally takes a minute or less!
What to serve with pumpkin hummus
- Pitta chips or tortilla chips
- Fresh artisan bread or French baguette – or homemade crostini
- Crudite platter
- I think it would also be great as a filling for stuffed celery if you don’t want to eat any bread.
- Or, make it one of the foods for an easy charcuterie board!
Frequently asked questions:
Can I use a blender instead of a food processor?
Kitchen blender could work but will more likely need more liquid to start with. This will result in a thinner hummus.
What liquid to use to make it thinner?
Use water or olive oil.
Do I need tahini to make it?
No, you don’t have to use it, but it adds an extra flavor and creaminess to this tasty snack. Tip: Try adding a little almond butter instead, if you have it on hand.
How long will hummus last in the fridge?
When stored properly in an airtight container, it should last 2 to 3 days.
Julia’s tips
- If you want to add a touch of heat, you can sprinkle some chili flakes or drizzle some chili-infused oil over, or mix in some cayenne pepper.
- To make it stand out and also add some color as well as additional flavor, sprinkle some finely chopped fresh parsley or cilantro. Sesame seeds or any kind of seed will also be great.
- Or, use everything bagel seasoning!
- Paprika is optional and can be omitted without losing a ton of flavor. You can also substitute it with smoked paprika.
- A drizzle of olive oil and toasted pine nuts are my favorite topping for homemade hummus, but you don’t need to use any topping at all.
More easy dip recipes you might like:
- Dill Pickle Dip – So easy and perfect for chips!
- Smoked Salmon Dip – For special occasions or anytime you like!
- Garlic and Jalapeno Dip
- Artichoke and Parmesan Dip
- Garlic and Cheddar Dip
Pumpkin Hummus
Pumpkin hummus is a creamy and flavorful dip made with pumpkin puree and chickpeas. Perfect for dipping or spreading it is a delicious addition to any meal or snack.
Ingredients
- 1 cup cooked chickpea (210 grams)
- ½ teaspoon salt
- black pepper (a generous pinch)
- ½ cup pumpkin puree (110 grams)
- 2 cloves garlic (or 1 teaspoon minced)
- 2 tablespoons tahini (40 grams)
- 2 tablespoons extra virgin olive oil (30 milliliter)
- 2 tablespoons lemon juice (see note)
Instructions
- Process all the ingredients in a food processor until smooth, about a minute. Taste. Add more seasoning, olive oil or lemon juice, if you like.
- Store in the fridge in an airtight container until ready to serve.
Notes
- You will need about ½ medium juicy lemon to get 2 tablespoons of lemon juice. Keep on hand the other half, if you feel that more is needed.
- This will serve about 4-5 people when served as a dip.
- Possible toppings: sesame seeds, anything bagel seasoning, olive oil, finely chopped parsley or cilantro, a sprinkle of paprika, toasted pine nuts, pumpkin seeds.
- This pumpkin hummus is best consumed within 2-3 days. It is best on the day of making and the day after.
Nutrition
Serving: 1 tablespoon, Calories: 38 kcal (2%), Carbohydrates: 3 g (1%), Protein: 1 g (2%), Fat: 2 g (3%), Saturated Fat: 0.3 g (2%), Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Sodium: 60 mg (3%), Potassium: 46 mg (1%), Fiber: 1 g (4%), Sugar: 1 g (1%), Vitamin A: 957 IU (19%), Vitamin C: 1 mg (1%), Calcium: 8 mg (1%), Iron: 0.4 mg (2%)
Tried this recipe?Let us know how it was!
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