This Pumpkin Hummus recipe is a twist on the original that everyone will enjoy. Made with fresh Pumpkin or canned Pumpkin or Roasted, this healthy recipe can be whipped up in the blender in minutes! Enjoy year round or as part of your Thanksgiving appetizers.
The key ingredient is Hummus is Chickpeas - also known as Garbanzo Beans. High in protein, fibre and vitamins, when mixed with Pumpkin it's practically a superfood! Homemade Hummus tastes better than store-bought, a healthier and tastier version of a family favorite.
Why You'll Love This Recipe
- Easy to Make - especially when using canned pumpkin or fresh pumpkin puree, can be whipped together with minimal fuss
- Fall Favorite - elevate a Mediterranean dip with the sweetness of pumpkin with savory herbs
- Customizable - make it your own by adding spices and toppings you love
Ingredients
- can of Chickpeas
- can Pumpkin Puree or cooked Pumpkin or Roasted Pumpkin
- Water
- Extra Virgin Olive Oil
- Salt
- Garlic
- fresh Rosemary
- Lemon Juice
- Sesame Seeds (or Tahini)
How to Make Pumpkin Hummus
- Rinse Chickpeas - drain can of Chickpeas, rinse under running water, drain and set aside
- Blend - place Chickpeas, Pumpkin, Garlic, Water, Olive Oil, Salt, Rosemary, Sesame Seeds (Tahini) and Lemon Juice into a food processor or blender. Process until combined and smooth.
- Adjust - if Hummus is too thick, add 1 tablespoon of Water at a time while blending until happy with consistency.
- Taste - adjust with Salt, Pepper and Lemon Juice as needed.
- Serve - scoop into a bowl and use the back of a spoon to make a swirl pattern on top. Garnish with Sesame Seeds and Pepitas (Pumpkin Seeds). Keep refrigerated until serving.
How to make Pumpkin Puree
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 need about 1 to 1½ 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 400°F (200°C).
- 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.
Pumpkin Hummus Variations
- Pumpkin Spiced Hummus - add a dash of Pumpkin Spice or some Cinnamon, Nutmeg and Cloves for an autumn twist (great to dip apple slices)
- Spicy Pumpkin Hummus - blend with Harissa, Sriracha or Chili Peppers for a spicy kick
- Smokey Pumpkin Hummus - add smokiness with Smoked Paprika or Smoked Chipotle Peppers (or even add an Chipotle in Adobe Sauce for a spicier kick)
Garnish Ideas
- Pepitas or Pumpkin Seeds
- Black and White Sesame Seeds
- Sprinkle with Paprika Powder
- Save a few Chickpeas from the can
- Sunflower Seeds
- Roasted Nuts, like Pecans or Walnuts
Pumpkin Hummus Serving Suggestions
This Savory Pumpkin Hummus recipe goes perfect with Pita bread or Flat Breads. You can spread it on your next sandwich, or just use it was a dip. Try these Dipping sides;
- Carrot Sticks
- Celery
- Cucumber Sticks
- Crackers
- Rice Crackers
- Pita Chips
- in a Charcuterie Board or a Mezze Feast
Recipe Tips and FAQs
- Cold Chickpeas - using cold Chickpeas help retain a smooth texture and blend smoother
- Pumpkin Puree Subsitute - try using Butternut Squash, Sweet Potato Puree, Cannellini Beans, White Kidney Beans or even Carrot Puree
- Tahini Paste - If you don't have Sesame Seeds, you can add 4 tablespoons of Tahini paste instead (classic method), or try Almond Butter or Cashew Butter
- Roasted Chickpeas - try blending Roasted Chickpeas with Garlic and Red Peppers
- Blender vs Food Processor - Blending requires a bit more liquid than processing, but add only a tablespoon at a time. While blending, shake the blender to get it moving.
How to Make Extra Creamy Hummus
For a super smooth Pumpkin Hummus, remove the skins from the Chickpeas. Blend with a high powered blender or food processor and add a bit of extra Tahini or Olive Oil for extra creaminess.
Storage
- Fridge - allow to cool and place in an airtight container. Keep refrigerated and enjoy within 4-5 days.
- Freezer - placed cooled Hummus into a Ziploc bag, with the air squeezed out. Freeze for up to 3 months. Defrost in the fridge overnight, stir before serving.
Dips for Entertaining You'll Love
- French Onion Dip - Made from Scratch!
- Blue Cheese Dip
- Hot Crab and Artichoke Dip
- Bread Bowl Spinach Dip
- Beetroot Dip
- Chipotle Guacamole
- Yogurt Garlic Sauce
It's so easy to make a Pumpkin Hummus without Tahini, or with if you prefer. 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 Chickpeas 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 or Tahini
Instructions
- Rinse Chickpeas - drain can of Chickpeas, rinse under running water, drain and set aside.
- Blend - place Chickpeas, Pumpkin, Garlic, Water, Olive Oil, Salt, Rosemary, Sesame Seeds (Tahini) and Lemon Juice into a food processor or blender. Process until combined and smooth.
- Adjust - if Hummus is too thick, add 1 tablespoon of Water at a time while blending until happy with consistency.
- Taste - adjust with Salt, Pepper and Lemon Juice as needed.
- Serve - scoop into a bowl and use the back of a spoon to make a swirl pattern on top. Garnish with Sesame Seeds and Pepitas (Pumpkin Seeds). Keep refrigerated until serving.
©PetersFoodAdventures.com *originally published October 2022, updated November 2024
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