Pumpkin Hummus is an easy vegan dip that everyone will enjoy. Made with fresh or canned pumpkin, this healthy recipe can be whipped up in the blender in minutes! Add it to your mezze meal or as part of your Thanksgiving appetizers!
The great news about this easy Savory Pumpkin Hummus recipe is that it can be enjoyed year round. It's not reliant on pumpkin season, as you can use fresh or canned pumpkin. The garlic and rosemary round out the pumpkin and hummus perfectly as a savory pumpkin recipe.
Is Pumpkin Hummus good for you?
Hummus is made with Chickpeas (also called Garbanzo Beans) which is high in protein, fibre, folate, vitamin B, and iron. Pumpkin is high in vitamin C, potassium, fibre and antioxidants. This alone should make you want to make this recipe. Keep in mind that homemade Hummus can be different from store-bought hummus. Read the labels, as they might have added sugar and lots of oil. This is a healthy wholesome vegan appetizer.
Ingredients
- can of Chickpeas
- can pumpkin puree or cooked pumpkin
- water
- extra virgin olive oil
- salt
- garlic cloves
- fresh rosemary
- lemon juice
- sesame seeds
How to Cook Pumpkin
Here in Australia, it's very hard to find canned pumpkin puree, so you have to make it from scratch. The good news that it's easy to do. You want about 1 to 1 ½ cups of pureed pumpkin.
- Peel and cubed pumpkin pieces
- Boil in water for about 15 minutes until it was soft.
- Strain it and you're ready to use.
How to Roast Pumpkin
Alternatively you can roast the pumpkin and garlic in the oven for a richer flavor. But that all takes time, you might need to plan ahead.
- Preheat the oven to 200°C/400°F
- Prepare the pumpkin by cutting in half, scooping out the seeds, and cutting into cubes
- Toss cubed pumpkin with 2 garlic cloves and olive oil
- Bake for about 30-40 minutes, depending on the size of your pumpkin pieces. Cover with foil if tops start to burn
Hummus in a Food Processor or Blender?
This recipe below is based on a food processor, but we recently moved and I couldn't find my food processor. It was in some random box that we haven't unpacked yet, so I used a blender. There is a small difference from using a blender vs a food processor and that's the consistency. Blender Hummus turns out more fluffier and lighter than hummus made in a food processor.
However, you need to make a slight modification when using a blender. Blending requires more liquid, you don't want it too watery. If you follow the recipe below, and slowly add 1 tablespoon of water at a time until you get the consistency you are happy with. While blending, I also shook the blender to get it moving. As this recipe doesn't use tahini, a blender blends the sesame seeds, instead of buying tahini. I always have sesame seeds in the pantry, but never tahini!
How to Make Pumpkin Hummus
- Place Chickpeas, pumpkin, garlic, water, olive oil, salt, rosemary, sesame seeds and lemon juice into a food processor or blender.
- Process until combined, adjust liquids if needed.
- Garnish with sesame seeds and pepitas (pumpkin seeds). Keep refrigerated until serving.
Garnish Ideas
- Pepitas or Pumpkin Seeds
- Black and White Sesame Seeds
- Sprinkle with Paprika Powder
- Save some Chickpeas to garnish
- Sunflower Seeds
- Roasted nuts, like pecans or walnuts
Recipe Tips and FAQs
- Adjust liquids - When using a blender, slowly add the water while blending, to get the consistency you like. Add an extra tablespoon of water if you want it runnier.
- Pumpkin Puree - When buying canned pumpkin puree, don't buy the canned pumpkin pie puree!
- Tahini Paste - If you don't have Sesame Seeds, you can add 4 tablespoons of Tahini paste instead
- Roasted Chickpeas - use roasted Chickpeas with garlic and red peppers
- Spice it up! For a spicy version, throw in a some fresh chili pepper, or some chipotle peppers when blending
What to serve with Pumpkin Hummus
This is a savory pumpkin hummus recipe, and it goes perfect with Pita bread or flat breads. You can spread it on your next sandwich, or just use it was a dip. The usual dip suspects go perfectly;
- carrot sticks
- celery
- cucumber sticks
- crackers
- rice crackers
- pita chips
Storing Pumpkin Hummus
Allow to cool and place in an airtight container. Keep refrigerated and use within 5 days.
Substitutions
- Cannellini Beans or White Kidney Beans can be substituted instead of Chickpeas. Add extra garlic and herbs to balance out flavor (as beans can be bland)
- Mosts pumpkin or squash can be used for this recipe (except spaghetti squash)
- Substitute Pumpkin with Roasted Sweet Potatoes
Dips for Entertaining You'll Love
- French Onion Dip - Made from Scratch!
- Blue Cheese Dip
- Hot Crab and Artichoke Dip
- Bread Bowl Spinach Dip
It's so easy to make this Savory Pumpkin Hummus recipe, you'll wonder why you ever bought it in a store. Wow your guests and family by telling them you made Pumpkin Hummus from scratch. Just don't tell them how easy it was! Bon Appetit! Приятного аппетита!
Equipment
- Food Processor or Blender
Ingredients
- 50 oz /400g can of chick peas drained
- 1 can pumpkin puree or boiled or roasted pumpkin
- ¼ cup water
- 1 tablespoon olive oil extra virgin
- 1 teaspoon salt
- 3 cloves garlic peeled
- 2 tablespoons fresh rosemary or 1 tablespoon of dry rosemary
- 2 tablespoons lemon juice
- 3 tablespoons sesame seeds
Instructions
- Place all the ingredients in a food processor or blender. Process until combined.
- Garnish with pumpkin seeds (pepitas) and sesame seeds. Keep refrigerated for up to 5 days.
©PetersFoodAdventures.com
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