You know that moment when you’re staring at a can of pumpkin puree in your pantry, thinking, “There’s got to be more to life than pie?” Well, my friend, let me introduce you to my pumpkin hummus recipe—the game-changer of all dips. I stumbled upon this combination one chilly fall afternoon when my usual hummus felt… well, boring. A little pumpkin here, a dash of cumin there, and suddenly, my snack game leveled up. It’s creamy, slightly sweet, and just spicy enough to keep you reaching for another pita chip. Plus, it takes 10 minutes flat—no cooking, no fuss, just blending and dipping. Trust me, once you try it, you’ll wonder how you ever lived without it.
Why You’ll Love This Pumpkin Hummus Recipe
This pumpkin hummus recipe is about to become your new go-to for so many reasons. Here’s why:
- It’s ridiculously easy: Toss everything in a food processor, blend, and you’re done. No cooking, no stress.
- It’s healthy: Packed with protein from chickpeas and vitamins from pumpkin, it’s a snack you can feel good about.
- It’s full of flavor: The combo of pumpkin, cumin, and garlic is cozy, savory, and just a little sweet.
- It’s perfect for gatherings: Whether it’s game night or a fall potluck, this hummus is always a crowd-pleaser.
Once you try it, you’ll see why it’s a staple in my kitchen!
Ingredients for Pumpkin Hummus Recipe
Here’s what you’ll need to whip up this crazy-good pumpkin hummus—trust me, every ingredient plays its part:
- 1 can (15 oz) chickpeas, drained and rinsed (save that aquafaba for another project!)
- 1 cup pumpkin puree – not pie filling, please! That stuff’s got sugar and spices we don’t need here
- 2 tbsp tahini – that nutty sesame paste that makes hummus hummus
- 2 tbsp olive oil – the good stuff, for that velvety texture
- 2 cloves garlic, minced (or more if you’re feeling bold)
- 1 tsp ground cumin – gives it that warm, earthy backbone
- 1/2 tsp salt – to make all those flavors pop
- 1/4 tsp black pepper – just enough to keep things interesting
- 1 tbsp lemon juice – the bright note that ties everything together
See? Nothing fancy, just pantry staples coming together for something magical.
How to Make Pumpkin Hummus Recipe
Okay, let’s get blending! This pumpkin hummus comes together so fast you’ll barely have time to grab your favorite dippers. Here’s exactly how I make it—follow these steps and you’ll have perfect hummus every single time.
Step 1: Combine Ingredients
Here’s my favorite part—dump everything in! No fancy layering needed. Just toss all those beautiful ingredients straight into your food processor: chickpeas, pumpkin puree, tahini, olive oil, garlic, cumin, salt, pepper, and lemon juice. I know some recipes tell you to add things gradually, but trust me, this all-at-once method works like a charm. The only prep you did was mincing that garlic, so let’s keep this easy.
Step 2: Blend to Perfection
Now, let that machine work its magic! Pulse a few times to get things started, then let it run for a good 2 minutes. You’ll want to stop once or twice to scrape down the sides with a spatula—those sneaky chickpea bits love to hide in the corners. The hummus is ready when it’s completely smooth with zero lumps. If it looks too thick, add a tablespoon of water at a time until it’s just right. We’re going for that dreamy, dip-able consistency.
Step 3: Adjust and Serve
Here’s where you make it yours. Taste it! Does it need more salt? A squeeze of lemon? Maybe another pinch of cumin? Adjust until it sings. Then scoop it into your prettiest bowl, drizzle with a little extra olive oil if you’re feeling fancy, and dig in with warm pita or crisp veggies. Pro tip: letting it chill for 30 minutes before serving lets all those flavors get to know each other even better. But let’s be real—I’ve eaten it straight from the food processor more times than I can count.
Tips for the Best Pumpkin Hummus Recipe
Listen, I’ve made this pumpkin hummus more times than I can count, and here are my foolproof tricks for making it absolutely perfect every time:
- Roast that garlic! Swap raw cloves for roasted ones—just wrap a whole bulb in foil and bake at 400°F for 30 minutes. The caramelized sweetness takes this hummus to another level.
- Chill out: Letting it rest in the fridge for 30 minutes (if you can wait!) lets the flavors really cozy up to each other.
- Texture is key: If it’s too thick, add water a teaspoon at a time. Too thin? More tahini or chickpeas to the rescue!
- Get creative with toppings: A sprinkle of smoked paprika or toasted pepitas makes it look fancy with zero effort.
These little tweaks make all the difference between good hummus and “holy cow, what IS this?!” hummus.
Ingredient Substitutions & Notes
Don’t stress if you’re missing something—this pumpkin hummus recipe is crazy flexible! Here’s how to adapt it:
- No tahini? Almond butter works beautifully (just use half the amount—it’s stronger!).
- Out of fresh garlic? A teaspoon of garlic powder will do in a pinch.
- Pumpkin puree too watery? Set it in a fine mesh strainer for 10 minutes—soggy hummus is sad hummus.
- Want extra kick? Add a pinch of cayenne or smoked paprika.
The key is tasting as you go—every swap changes the flavor slightly!
Serving Suggestions for Pumpkin Hummus Recipe
Oh, the places this pumpkin hummus can go! Sure, you could just grab a spoon (no judgment), but here’s how I love to serve it:
- The classic: Warm pita wedges or crispy pita chips—they’re practically made for dipping.
- Crunchy veggies: Carrot sticks, cucumber slices, or bell pepper strips add fresh contrast.
- Next-level sandwiches: Swap mayo for a smear of this hummus on your turkey club or veggie wrap.
- Fancy garnish: Drizzle with olive oil and sprinkle with smoked paprika or toasted pumpkin seeds for that “I tried” look.
Honestly? It’s delicious on just about anything—I’ve even used it as a pasta sauce in desperate times!
Storage & Reheating
This pumpkin hummus keeps like a dream! Just pop it in an airtight container in the fridge—it’ll stay fresh for up to 5 days (if it lasts that long). The flavors actually get better after a day or two. Want to freeze it? Go ahead! Portion it into small containers and freeze for up to 3 months. Thaw overnight in the fridge, give it a good stir, and it’s ready to go. No reheating needed—just grab your favorite dippers and enjoy!
Nutritional Information
Here’s the scoop on the nutrition for this pumpkin hummus recipe: Each 1/4 cup serving has about 120 calories, 7g of fat, and 4g of protein. It’s packed with fiber and low in sugar, making it a guilt-free snack. Keep in mind, nutrition varies by brands, and these values are estimates—so don’t sweat the small stuff!
FAQs About Pumpkin Hummus Recipe
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast a sugar pumpkin until tender, scoop out the flesh, and puree it smooth. Just make sure it’s as thick as canned puree—no watery hummus allowed!
Is this pumpkin hummus gluten-free?
Yes! All the ingredients are naturally gluten-free. Just double-check your tahini brand if you’re extra sensitive—some might have cross-contamination.
Why does my hummus taste bitter?
Old tahini or over-blended chickpeas can cause bitterness. Always taste your tahini first—it should be nutty, not sharp. And don’t blend more than 3 minutes!
Can I make it without a food processor?
A blender works in a pinch, but you might need to scrape more. For truly smooth hummus, I swear by my trusty processor.
How spicy is this recipe?
It’s mild as written—just warm from the cumin. Want heat? Add a pinch of cayenne or smoked paprika to taste!
Share Your Feedback
I’d love to hear how your pumpkin hummus turned out! Did you add a twist? Found a new favorite way to serve it? Drop me a note—I’m all ears!
Print
Irresistible 10-Minute Pumpkin Hummus Recipe You’ll Crave
- Total Time: 10 mins
- Yield: 2 cups
- Diet: Vegetarian
Description
A simple and delicious pumpkin hummus recipe perfect for dipping or spreading.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Add all ingredients to a food processor.
- Blend until smooth, scraping down the sides as needed.
- Adjust seasoning to taste.
- Serve with pita bread or vegetables.
Notes
- Store in an airtight container in the fridge for up to 5 days.
- For a thinner consistency, add water 1 tbsp at a time.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: No Cook
- Cuisine: Middle Eastern