on Aug 24, 2021, Updated Feb 09, 2024
About Savory Pumpkin Hummus
This creamy and spicy Savory Pumpkin Hummus is a delicious twist on the classic Hummus recipe, shouting fall flavors in each bite. Pumpkin hummus is healthy, vegan, and gluten-free, with just 120 calories per serving, making it a crowd favorite. Make this fall-flavored dip for house parties, get-togethers, holiday gatherings, or Thanksgiving dinners, and serve it with chips, veggie sticks, or crackers. This pumpkin dip comes together in under 5 minutes using simple ingredients. You can easily double or triple the recipe for a crowd. My love for hummus is never-ending and I keep trying a lot of variations. Here are some more homemade hummus recipes for you
Black Bean Hummus Roasted Sweet Potato Hummus Edamame Hummus
Ingredients
Pumpkin – Make your own Pumpkin Puree at home using my simple recipe, or use canned pumpkin puree. You can replace the pumpkin puree with butternut squash, Hokkaido pumpkin, or acorn squash puree without drastically affecting the outcome. Chickpeas (Garbanzo Beans) – Use a can of chickpeas or cook your chickpeas. Tahini – Tahini paste makes the hummus very creamy and gives it an earthy flavor. Make it home using my easy Tahini Paste recipe, or buy a bottle. Olive Oil – Use the best quality extra virgin olive oil. Garlic – Garlic gives the hummus a very lovely flavor. You can also fry the garlic in some oil until golden brown and add them to this recipe for a unique taste. Roasted garlic can also be added. Lemon Juice – Add some tanginess and freshness with freshly squeezed lemon juice! Others – You will also need red pepper flakes, cumin powder, salt, and pepper to make this creamy hummus. You can add roasted red peppers and pumpkin puree to this creamy pumpkin hummus recipe for a taste change. Add a little pumpkin pie spice for a profound fall flavor.
How To Make Pumpkin Hummus
Add
9 oz (250 g) pumpkin puree 1 cup drained and rinsed chickpeas 5-6 garlic cloves 4 tablespoon tahini 10 tablespoon extra virgin olive oil 3 tablespoon freshly squeezed lemon juice 1 teaspoon salt ½ teaspoon cumin powder 1 teaspoon red pepper flakes 4 tablespoon ice-cold water ¼ teaspoon ground black pepper
to a high-speed blender or a food processor. Blend until smooth. Scrape the sides of the blender a few times while blending. Adjust the seasonings and liquids to ensure you have creamy pumpkin hummus until you reach the desired consistency. Transfer the hummus to the serving bowl. Drizzle olive oil on top, and sprinkle a few toasted pumpkin seeds and cayenne pepper. Serve.
Pro Tips By Neha
Pumpkin Puree is different from Pumpkin Pie Filling. DO NOT use pumpkin pie filling in this recipe; otherwise, the hummus will turn out sweet. Use ice-cold water while blending the hummus for a creamier texture. Ice water also prevents the hummus from turning darker in color while blending. Make this hummus a day before serving for the best flavor. This recipe can be easily halved or doubled.
Serving Suggestions
Serve the homemade pumpkin hummus chilled or at room temperature. I like drizzling extra virgin olive oil on the hummus before serving. Sprinkle red chili powder, cayenne pepper, or smoked paprika on top for a nice contrast. Top the hummus with toasted sunflower seeds, roasted pumpkin seeds, roasted sesame seeds, toasted pine nuts, roasted walnuts, etc, for a delicious crunch on each bite. Garnish it with chopped parsley or cilantro. Olives and bagel seasoning can also be used to top this Pumpkin Hummus. It is a perfect dip to serve with pita bread, crackers, tortilla chips, veggie sticks, or pita chips. You can also use it as a sandwich spread. You can thin it with water and use it as your salad dressing and pasta sauce. Make stuffed jacket sweet potatoes with it or serve it with sweet potatoes. I like to slather it on a flatbread and bake it for a few minutes. It also goes great with wraps, warm naan, etc. Make a bed of it and serve it with poached eggs or roasted potatoes on top. You can include pumpkin hummus in your Mezze Platter or add it to your Falafel or Shawarma recipes.
Storage Suggestions
You can store pumpkin hummus for 3-4 days in an airtight container in the refrigerator. I don’t recommend freezing the hummus as the texture gets altered, and the taste is different.
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