pumpkin hummus

Pumpkin Hummus Is the Best Fall Veggie Dip

Homemade Dips Can be Easy

Over the past decade, grocery stores have been focusing heavily on offering convenient meals at an affordable price. Stocking a wide range of pre-cut ingredients and ready-to-cook meals saves time at home, and who doesn’t want more of that? But sometimes, I wonder if that convenience makes us forget how easy and affordable it can be to cook from scratch at home. One of those money-saving recipes is homemade hummus. Admittedly, I always thought hummus would require a hefty list of ingredients I wouldn’t use often enough to buy individually. But homemade hummus is easier than you think, and you may already have several ingredients in your pantry. With fall around the corner, pumpkin hummus is a seasonal twist on a classic dip your family will love! 

Pumpkin Hummus Is a Sweet and Savory Dip

Adding pumpkin brings the Middle Eastern dip to a new level if you’re a hummus fan. And even if you don’t like hummus, the pumpkin added may convert you! You’ll first taste sweet and earthy notes of the pumpkin, followed by the nuttiness of the chickpeas, and finally, the subtle heat of spices. The zest and juice of a lemon add a zing, and a touch of maple syrup balances the spices. The result is a dip perfect for pairing with veggies, pretzels, crackers, and even as a spread on sandwiches! While it may sound like a complex recipe, you only need a food processor, and it’s ready in less than 10 minutes.

What You'll Need to Make Pumpkin Hummus

Pumpkin hummus uses ingredients commonly found at your local grocery store and a few you likely already have in your pantry! I use canned vegetables to save time instead of soaking chickpeas overnight before cooking and then roasting fresh sugar pumpkins. For this recipe, you will need the following: 

  • Chickpeas (also called garbanzo) are the main ingredient in hummus. Their flavor is nutty, and the grainy texture gives hummus its unique consistency. Chickpeas are also packed with minerals and vitamins, making them a healthy base for dips! 
  • Pumpkin puree creates an earthy and slightly sweet flavor in this recipe. Ensure you are buying pure pumpkin puree and not pie filling. Pumpkin pie filling has added sugar and ingredients that would make the dip taste like a hummus pie filling. 
  • Tahini is a paste made by grinding sesame seeds. It provides a bitter flavor and helps to smooth and thicken hummus. 
  • Garlic cloves add a bold and intense flavor and are a staple in every hummus recipe. For a milder flavor, you can use one clove instead of two. 
  • Olive oil provides notes of fruit and bitterness that add a layer of bold flavors to hummus. 
  • The juice and zest of a large lemon provide a bright and acidic flavor that takes pumpkin hummus to the next level. Most recipes don’t add the zest, but it complements the pumpkin well in this recipe. 
  • Maple syrup adds a touch of sweetness to balance the earthiness of the pumpkin. Along with the lemon juice and zest, maple syrup helps cut through the bitter flavors. 
  • Sea salt is added subtly to bring out the sweetness of the maple syrup and pumpkin puree. 
  • Chili powder, cinnamon, and cumin create a subtle spice that warms your pallet last. The flavor is sweet, savory, then spicy, making pumpkin hummus a diverse dip. 
pumpkin hummus

Pumpkin Hummus

Create a fall twist on a Middle Eastern classic with pumpkin hummus! It's perfect for dipping your favorite veggies or crackers and ready in under 10 minutes.
Print Pin Rate
Course: dips
Cuisine: American
Keyword: hummus, pumpkin
Prep Time: 10 minutes
Servings: 16
Calories: 48kcal

Ingredients

  • 15.5 oz. canned chickpeas drained and rinsed
  • 1 cup pumpkin puree
  • 2 cloves garlic minced
  • 2 Tbsp tahini
  • 2 Tbsp lemon juice
  • 1 tsp. lemon zest
  • 1 Tbsp maple syrup
  • ½ tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. cinnamon
  • ¼ tsp. sea salt
  • 1 Tbsp olive oil

Instructions

  • Drain and rinse the chickpeas. Add the chickpeas to the bowl of a food processor.
  • Add the pumpkin, minced garlic, tahini, lemon juice and zest, maple syrup, cumin, chili, and cinnamon to the bowl.
  • Process the hummus on medium-low speed until smooth, about 30 seconds.
  • Once the hummus is smooth, mix in the olive oil by hand.
  • For the best flavor, chill the hummus for about an hour before serving.

Notes

  • You can reserve about ten chickpeas if you'd like to use them as a garnish. You can also use roasted pumpkin seeds and sesame seeds as additional toppings.
  • Nutrition facts are calculated by WP Recipe Maker using an AI generator. Nutrition information will vary based on the brands and ingredients selected. The nutrition information is a general guide.

Nutrition

Calories: 48kcal | Carbohydrates: 6g | Protein: 2g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 104mg | Potassium: 84mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2293IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

Pumpkin Hummus Recipe Tips

Blending Tips

  • Add minced garlic to the food processor rather than whole cloves to prevent large garlic clumps in your hummus. 
  • You can add the olive oil during the blending process or at the end as a garnish. One potential benefit of adding oil as a garnish is that it reduces the chance of being heated by the food processor blades and turning bitter. 
  • You can reserve about ten chickpeas if you’d like to use them as a garnish. You can also use roasted pumpkin seeds and sesame seeds as additional toppings. 

Storage Tips

Once blended, pumpkin hummus can be stored refrigerated in an air-tight container for up to five days. Hummus can also be frozen in an air-tight container. Fill the container two-thirds of the way with hummus, leaving space to expand as it freezes. I do want to mention that the texture will likely change after thawing. As the water in the hummus freezes and thaws, it can cause some separation. Adding a drizzle of olive oil on the top before freezing can help it retain consistency and blend well once thawed. For the best flavor, use frozen hummus within three months of the frozen-on date. 

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