Introduction
Do you ever find yourself gazing at the vibrant bounty of autumn, wondering just how many delicious ways there are to bring its warmth into your kitchen, beyond another pumpkin pie? It’s a question that often dances through my thoughts, especially as the air grows crisp and the leaves ignite in fiery hues. For me, fall isn’t just a season; it’s a feeling. It’s the gentle reminder to slow down, to savor, and to infuse our meals with a little extra comfort. And what better way to do that than with a dish that combines the heartiness of autumn’s star squash with the creamy goodness of a classic dip? Today, we’re diving into the wonderful world of Pumpkin Hummus, a recipe that’s as delightful to make as it is to share.
I often think back to my grandmother’s kitchen in the Midwest, where pumpkin was king in autumn. Not just in sweets, but in savory dishes too, from hearty stews to roasted sides. She had a knack for making everything feel special, transforming simple ingredients into memorable meals. This Pumpkin Hummus recipe, with its earthy sweetness and velvety texture, feels like a direct echo of those cherished memories. It’s a twist on a beloved classic that takes the best parts of fall and blends them into something truly magical.
This isn’t just about making a dip; it’s about crafting an experience. It’s about igniting your senses with the aroma of warming spices and the sight of its inviting, golden-orange hue. Whether you’re looking for a crowd-pleasing appetizer for a Thanksgiving appetizer spread, a healthy snack to get you through a busy afternoon, or just another way to enjoy the season’s favorite gourd, this Pumpkin Hummus is your answer. It’s forgiving, endlessly customizable, and frankly, absolutely delicious. So, grab your apron, and let’s get blending!
Why You’ll Love This Pumpkin Hummus
There’s a certain kind of magic that happens when familiar flavors meet a delightful new twist, and that’s precisely what you’ll discover with this creamy pumpkin hummus. For me, food is about connection to our roots, to our loved ones, and to the rhythm of the seasons. This isn’t just another dip; it’s a hug in a bowl, a vibrant whisper of autumn, and a testament to how simple ingredients can create something truly extraordinary. My husband, Ethan, who usually has his camera ready for everything from our morning sourdough to Olivia’s latest art project, always says this dip practically photographs itself with its rich color and inviting texture.
I remember one breezy October afternoon, the first time I truly experimented with the idea of a savory pumpkin dip beyond the usual sweet treats. Olivia and James were outside, chasing leaves, their giggles echoing through the woods behind our Bend home. I had a lonely can of pumpkin puree and a hankering for something different, something that married the earthy spice of the season with the familiar comfort of hummus. What emerged from my kitchen that day was this very recipe, and it quickly became a fall staple, practically earning its own spot on the family’s “must-make” list each year.
You see, this easy pumpkin hummus isn’t just tasty; it’s incredibly versatile. It transcends the usual appetizer role and gracefully steps into lunchbox duty, snack-time heroics, and even makes for a delightful spread on sandwiches. It’s the kind of recipe that you’ll want to share, not just with friends at a potluck, but with your own family, gathered around the kitchen island after school. It embodies that feeling of cozy gatherings, warm conversation, and the joy of simple pleasures.
So, why will this healthy pumpkin hummus become your new autumn obsession?
- A Taste of Fall, Redefined: It takes the quintessential flavor of pumpkin and transforms it into a savory, spiced sensation, moving wonderfully beyond pies and lattes.
- Effortlessly Delicious: With minimal prep and just a few pulses in the food processor, you’ll have a restaurant-quality dip ready in minutes. It’s a truly quick and easy pumpkin hummus.
- Naturally Nutritious: Packed with fiber from chickpeas and vitamins from pumpkin, it’s a guilt-free pleasure that nourishes both body and soul.
- Customizable to Your Whims: Want it spicier? Add a pinch more cayenne. Prefer it garlicky? Roast a few extra cloves. This recipe is wonderfully adaptable.
- The Ultimate Entertaining Star: It’s vibrant, intriguing, and always a conversation starter. Perfect for a Halloween party spread, or a simple get-together.
- Beyond the Bowl: While fantastic as a dip, it also makes a fabulous spread for wraps, sandwiches, or even a flavorful base for a buddha bowl.
This is more than a recipe; it’s an invitation to savor the season, to create new culinary memories, and to experience the joy of blending tradition with a touch of the unexpected.
Ingredients for Pumpkin Hummus
Gathering the ingredients for this savory pumpkin dip is akin to assembling the perfect autumn palette each component plays a vital role in creating its beautiful flavor and texture. For me, it’s about choosing quality, whole ingredients that truly shine.
Here’s what you’ll need:
- Canned Chickpeas (Garbanzo Beans): One 15-ounce can, drained and rinsed. These legumes are the heart of any good hummus, providing that essential creamy base. If you have the time and inclination, cooking your own from dried chickpeas yields an even creamier result!
- Pumpkin Puree: One 15-ounce can (not pumpkin pie filling). This is where our star flavor comes from! Look for 100% pure pumpkin. You can also use roasted, scratch-made pumpkin for an even deeper flavor, making a truly delicious roasted pumpkin hummus.
- Tahini: 1/4 cup. This sesame paste adds a subtle nutty depth and contributes significantly to the characteristic silky texture of hummus.
- Fresh Lemon Juice: 2-3 tablespoons, to taste. Brightens all the flavors and provides that essential tang. Don’t skimp on fresh!
- Garlic Cloves: 2-3 cloves, minced. For a pungent kick that balances the sweetness of the pumpkin. If you prefer a milder, sweeter garlic note, consider using roasted garlic.
- Ground Cumin: 1 teaspoon. A foundational spice that pairs beautifully with both pumpkin and chickpeas.
- Smoked Paprika: 1/2 teaspoon. Adds a lovely smoky warmth and a beautiful reddish hue. This is one of my secret ingredients for developing a rich, nuanced savory profile.
- Ground Coriander: 1/2 teaspoon. Provides an earthy, citrusy note that complements the other spices.
- A Pinch of Cayenne Pepper (Optional): For those who enjoy a little warmth or want to make a spicy pumpkin hummus. Adjust to your liking!
- Salt: 1/2 teaspoon, or to taste. Essential for enhancing all the flavors.
- Black Pepper: 1/4 teaspoon, freshly ground.
- Olive Oil: 2-4 tablespoons, plus extra for drizzling. Helps achieve that wonderfully smooth consistency and adds a fruity richness. I always finish with a generous drizzle for presentation and flavor.
- Ice Cold Water: 2-4 tablespoons. A little trick to make your hummus extra light and fluffy!
For a truly creamy pumpkin hummus, I always make sure my tahini is smooth and well-stirred, and my lemon juice is freshly squeezed. These small details make a world of difference.
Substitutions:
- Tahini-Free Option: If you’re looking for a hummus without tahini, you can substitute it with 2 tablespoons of a neutral-flavored nut butter (like cashew butter) or simply add an extra tablespoon of olive oil and a touch more water to reach the desired consistency. It won’t be traditional, but it will still be delicious!
- Pumpkin Type: While canned puree is convenient, roasting your own sugar pumpkins or butternut squash can elevate the flavor significantly.
- Spice Variations: Feel free to experiment with other spices like a pinch of cinnamon, nutmeg, or even a touch of allspice for a more overtly autumnal feel. For an even more complex flavor, consider trying pumpkin hummus with za’atar spice .
- Oil-Free: To make oil-free pumpkin hummus, simply omit the olive oil in the blending process and use extra ice water or vegetable broth to thin it out. You can still drizzle a tiny bit on top for serving if desired.
When I’m selecting my spices, I often think of the vibrant markets my grandmother used to frequent, where the air was thick with the scent of cumin and coriander. Using fresh, aromatic spices is key to bringing out the true essence of this fall hummus recipe.
How to Make Pumpkin Hummus
Step-by-Step Instructions
Making this **pumpkin chickpea dip** is one of those wonderfully meditative kitchen tasks. It’s simple, yes, but there’s a satisfying rhythm to it the whir of the food processor, the unfolding of aromas, and the visual transformation of humble ingredients into something truly beautiful. It reminds me of the quiet joy I find in baking bread, watching simple flour and water become something magical.
One crispy autumn morning, James, my youngest, came into the kitchen, his nose twitching like a little rabbit’s. “Mom,” he asked, “what’s that smell? It smells like… fall, but in a yummy way!” He was referring to the mix of cumin and smoked paprika already mingling in the air as I prepped this hummus. It’s these small, sensory moments that make cooking so rich, and I love that even the littlest members of our family can connect with the process. This how to make pumpkin hummus guide is designed to invite you into that same joyful space, step by easy step.
- Prepare the Chickpeas: Start by draining and thoroughly rinsing your can of chickpeas. Some people like to remove the skins for an extra creamy texture, but honestly, for a busy home cook like myself, I often skip this step, and it still turns out beautifully creamy pumpkin hummus. Just place them directly into the bowl of your food processor.
- Add the Pumpkin: Spoon the entire can of pumpkin puree into the food processor with the chickpeas. Make sure it’s pure pumpkin, not the pre-spiced pie filling! This is where the gorgeous autumnal color and foundational flavor of our pumpkin hummus truly begin to form.
- Introduce the Flavor Builders: Now, add your tahini, fresh lemon juice, minced garlic cloves, ground cumin, smoked paprika, ground coriander, a pinch of salt, and black pepper to the food processor. If you’re feeling a bit adventurous and want a spicy pumpkin hummus, go ahead and toss in that pinch of cayenne pepper now. The combination of these spices creates a warmth that perfectly complements the pumpkin.
- Initial Blend: Secure the lid on your food processor and blend for about 1-2 minutes. At this point, it will likely be thick and chunky. Don’t panic! This is just the beginning. Scrape down the sides of the bowl with a spatula to ensure all the ingredients are well incorporated.
- Achieve Creaminess with Olive Oil and Water: While the food processor is running, slowly stream in 2 tablespoons of olive oil through the feed tube, followed by 2 tablespoons of ice-cold water. The cold water is a little trick I picked up over the years; it helps create an incredibly light and airy texture. Continue blending, stopping to scrape down the sides, until the hummus is perfectly smooth and creamy.
- Adjust Consistency and Flavor: If the hummus is still too thick for your liking, add another tablespoon of olive oil and/or ice water, one at a time, blending well after each addition, until it reaches your desired consistency. Taste test! This is your moment to adjust the salt, lemon juice, or any of the spices. Do you want it a little more zesty? Add more lemon. Prefer it bolder? Another pinch of cumin or smoked paprika might be just the thing for your pumpkin hummus with spices.
- Serve and Garnish: Once happy with the taste and texture, spoon the pumpkin hummus into a serving bowl. Drizzle generously with a good quality extra virgin olive oil. For an extra touch of visual appeal and flavor, sprinkle with a dash of smoked paprika, a few toasted pumpkin seeds, or even a sprinkle of fresh parsley or sage leaves.
And there you have it! A beautiful, flavorful, and incredibly versatile pumpkin hummus ready to be devoured. It’s a simple act of creation, born from a handful of ingredients and a little bit of love, just like all the best things in life.
Pro Tips & Variations
Making **pumpkin hummus** is an art form in itself, one that encourages playful experimentation and adapting to your own taste buds. Over the years, I’ve learned that a few simple tricks can elevate a good recipe to something truly unforgettable. It’s like when Ethan sets up his studio lights just so, transforming a perfectly good shot into a masterpiece the details matter.
I remember once, trying to make this healthy pumpkin hummus extra special for a school bake sale (well, “dip sale” in this case!). I messed with the spices, added a secret ingredient, and the whole batch disappeared in minutes. The note from the school said, “Best dip ever! What’s the secret?” That’s the beauty of playing with your food!
Pro Tips for Perfect Pumpkin Hummus:
1. **Peel the Chickpeas (for Ultra Creaminess)**: If you’re truly chasing that silkiest, restaurant-style **creamy pumpkin hummus**, take the extra five minutes to gently rub the chickpeas between two kitchen towels or your fingers to remove their skins after rinsing. It’s a little fussy, but the difference in texture is remarkable.
2. **Roast Your Garlic (for Milder Flavor)**: Instead of raw garlic, try **pumpkin hummus with roasted garlic**. Simply slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 30-40 minutes until soft and caramelized. Squeeze out the cloves and add them to your food processor. This adds a sweet, mellow depth that’s utterly divine.
3. **Warm Your Tahini Slightly**: If your tahini is very thick, gently warm it in a small microwave-safe bowl for 15-20 seconds. This makes it more fluid and easier to blend, contributing to a smoother hummus.
4. **Use Ice Water**: As mentioned in the instructions, adding a tablespoon or two of ice-cold water during the blending process really helps aerate the hummus, giving it that light, fluffy texture we all crave. It’s a game-changer for **easy pumpkin hummus**.
5. **Let it Mingle**: While delicious immediately, the flavors of your **pumpkin hummus** truly deepen and meld if you let it chill in the refrigerator for at least an hour before serving. This allows the spices to fully bloom.
Delicious Variations to Try:
* **Spicy Kick**: For a bolder **spicy pumpkin hummus**, in addition to cayenne, consider adding a pinch of red pepper flakes or a dash of your favorite hot sauce during blending. You could even swirl some harissa on top when serving.
* **Herbaceous Notes**: Incorporate fresh herbs like sage, rosemary, or thyme. A tablespoon of finely chopped fresh sage or rosemary, blended in with the other ingredients, creates a wonderfully aromatic and sophisticated version of **pumpkin hummus with sage** or **pumpkin hummus with rosemary**.
* **Smoky Depth**: To enhance that savory profile, try adding a tiny drop of liquid smoke or a generous pinch of chipotle powder for a delightful **smoky pumpkin hummus**.
* **Sweet & Savory**: For a subtle sweetness that balances the savory, a tiny drizzle of maple syrup or a pinch of brown sugar can be delightful. This works wonderfully with **pumpkin hummus with cinnamon and cumin**.
* **Nutritional Boosts**:
* **High-Protein Hummus**: Stir in a tablespoon of nutritional yeast for a cheesy, savory flavor and an extra protein punch.
* **Vegan Pumpkin Hummus Recipe**: Good news! This recipe is inherently vegan! Just ensure your pumpkin puree isn’t mixed with any dairy products (which is rare).
* **Keto Pumpkin Hummus** / **Paleo Pumpkin Hummus** / **Whole30 Pumpkin Hummus**: The base recipe is quite adaptable. To keep it strictly compliant, ensure all your ingredients are approved. For lower carb options, sometimes people try **pumpkin hummus without chickpeas** using roasted cauliflower as a base instead, though then it’s no longer technically hummus.
* **Oil-Free**: For an **oil-free pumpkin hummus**, simply omit the olive oil from the blending process, using extra ice water or vegetable broth to achieve your desired consistency. A drizzle of infused olive oil on top for serving is optional.
* **Creamy Texture Variations**: For an even richer, tangier take, blend in a tablespoon or two of Greek yogurt for a **pumpkin hummus with Greek yogurt**. This adds a beautiful creaminess and a slight tang. Our kids always love this version with fresh pita bread.
Each variation offers a new adventure for your palate. Don’s be afraid to play around! Cooking, for me, is about curiosity and courage, and this hummus recipe is the perfect canvas for your culinary imagination.
Serving Suggestions
One of the greatest joys of making a versatile dish like this pumpkin hummus is discovering all the wonderful ways it can elevate any meal or snack. It’s the kind of reliable friend you can count on to be the star centerpiece or a quiet, supportive player on the side. I often find myself thinking of all the gatherings we host here in Bend, from casual weeknight dinners to our big Thanksgiving hummus spread, and this dip always makes an appearance.
Just last week, we had an impromptu gathering with neighbors the kind where everyone just brings whatever they have on hand. I whipped up a fresh batch of this fall hummus recipe, and within minutes, it was the first thing gone from the table. Ethan had quickly snapped a few photos of it, garnished with toasted pumpkin seeds and a swirl of olive oil, and the compliments just poured in. It truly is a dish that seems to make everyone smile.
Here are some of my favorite ways to serve this vibrant savory pumpkin dip:
- The Classic Dippers:
- Pita Chips or Warm Pita Bread: This is a timeless pairing. The crispiness of pita chips or the softness of fresh pita bread is perfect for scooping up every last bit of creamy goodness.
- Fresh Vegetable Platter: Arrange a colorful array of crisp vegetables like sliced cucumbers, bell pepper strips (red, yellow, orange), carrot sticks, celery, and radishes. The crunch of fresh veggies against the smooth hummus is simply divine and makes for a fantastic healthy fall snack – pumpkin hummus.
- Crackers & Pretzels: A variety of plain or herbed crackers, or even pretzel thins, make excellent vehicles for this dip.
- Elevated Appetizers:
- Hummus Crostini: Spread a generous dollop of pumpkin hummus onto toasted baguette slices. Top with a sprinkle of toasted pumpkin seeds, a fresh sage leaf, or a tiny diced roasted red pepper for an elegant pumpkin hummus appetizer.
- Stuffed Endive Leaves: For a chic, low-carb option, spoon the hummus into endive leaves. The slight bitterness of the endive perfectly balances the sweetness of the pumpkin.
- Savory Tartlets: Use as a base for mini savory tartlets, topped with caramelized onions and crumbled feta.
- In a Mezze Platter: Surround your pumpkin hummus with other Mediterranean delights like olives, feta cheese, dolmades, and a scattering of fresh herbs for a beautiful mezze spread.
- Beyond the Dip:
- Sandwich or Wrap Spread: Ditch the mayonnaise! This hummus makes an incredible, flavorful spread for turkey, chicken, or veggie sandwiches and wraps. It adds a wonderful moisture and a unique flavor profile to your lunch.
- Base for Grain Bowls: Spoon a generous amount onto the bottom of your favorite grain bowl (quinoa, farro, brown rice) and top with roasted vegetables, grilled chicken, or tofu for a hearty and flavorful meal.
- Salad Dressing Boost: Thin some hummus with a little extra lemon juice and olive oil to create a creamy, flavorful dressing for your fall salads.
- Deviled Eggs Upgrade: For a fun twist on a classic, try our Pumpkin Deviled Eggs which use a similar flavor profile!
- Spooky Fun: For Halloween snacks, serve this vibrant orange dip with our Easy Mummy Hot Dogs or alongside some spooky veggie monsters. It’s the perfect color for a festive touch!
No matter how you choose to enjoy it, remember to finish your serving bowl with a beautiful flourish. A generous swirl of good olive oil, a sprinkle of smoked paprika, and a scattering of fresh herbs or toasted nuts always makes it feel extra special. It’s all about making every bite an experience, a memory in the making. Just as a small detail can elevate a simple meal, adding a nice garnish can make your pumpkin hummus with pita chips truly sing.
Storage & Reheating
As much as we’d love every batch of **pumpkin hummus** to disappear in one sitting, sometimes there’s a little bit left over, and that’s perfectly fine! Knowing how to properly store and, if necessary, adapt your hummus for future enjoyment ensures that none of that autumnal goodness goes to waste. My mom always taught me that a good cook is also a good steward of their ingredients.
I recall one time I made a double batch of this easy pumpkin hummus for a harvest festival, thinking we’d need it all. We had plenty left, and I was determined to make it last. Turns out, properly stored, this dip holds up beautifully, sometimes even tasting better the next day as the flavors continue to meld and deepen. It makes for excellent quick lunches or an unexpected evening snack when those late-night cravings hit.
How to Store Pumpkin Hummus:
* **Refrigeration**: Your homemade **pumpkin hummus** should be stored in an airtight container in the refrigerator. This minimizes exposure to air, which can cause the top layer to dry out and discolor.
* **Best By**: When stored correctly, it will keep well in the refrigerator for up to 5-7 days. Always do a quick smell and visual check before serving leftovers.
* **Top Trick for Freshness**: To help prevent a crust from forming on the surface and maintain moisture, drizzle a thin layer of olive oil over the top of the hummus before sealing the container. This creates a protective barrier.
* **Freezing**: Yes, you can freeze pumpkin hummus! This is a fantastic option if you’ve made a large batch or want to prepare ahead.
* **Preparation**: Transfer the hummus to freezer-safe airtight containers or heavy-duty freezer bags. If using bags, try to remove as much air as possible before sealing. You can also freeze it in smaller, single-serving portions.
* **Duration**: **Healthy pumpkin hummus** can be frozen for up to 3 months. Beyond that, the texture might start to degrade slightly, though it would still be safe to eat.
* **Thawing Frozen Hummus**: When ready to enjoy, transfer the frozen hummus from the freezer to the refrigerator and let it thaw overnight.
* **Rejuvenation After Thawing**: After thawing, the texture of the hummus might be a bit thicker or slightly separated. Don’t worry! Simply give it a good stir. If it’s still too thick, you can whisk in a tablespoon or two of ice-cold water, fresh lemon juice, or a little extra olive oil until it returns to its creamy consistency. Taste and adjust seasonings as needed.
Reheating (or Not):
* **Serving Temperature**: Hummus is traditionally served at room temperature, as this allows all its wonderful flavors to truly shine. If serving from the fridge, simply take it out about 20-30 minutes before you plan to serve.
* **No Reheating Required**: Unlike some dishes, **pumpkin hummus** doesn’t really need to be “reheated” in the traditional sense. Warming it up in the microwave can sometimes alter its texture, making it less creamy. It’s best enjoyed chilled or at room temperature.
* **Quick Serve from Fridge**: If you’re in a hurry, it’s perfectly fine to serve it directly from the fridge—just expect a slightly firmer texture. A quick stir can help loosen it up.
Proper storage means you can enjoy this delightful pumpkin chickpea dip long after you’ve made it, ensuring that the warm, autumnal flavors are always at your fingertips for a quick snack or an easy weeknight appetizer.
FAQ about Pumpkin Hummus
When I first started tinkering with the idea of a **savory pumpkin dip**, I had so many questions myself! Would the pumpkin make it too sweet? How would the spices balance? It’s natural to be curious about new culinary adventures, and I love helping folks feel confident in their kitchens. So, here are some common questions I hear about making this delightful **pumpkin hummus**.
Q1: Can I use fresh roasted pumpkin instead of canned puree?
Absolutely! Using fresh roasted pumpkin will give your **roasted pumpkin hummus** an even deeper, more nuanced flavor. Just make sure to roast your pumpkin until it’s very tender and remove any excess moisture before pureeing it. You’ll need about 1.5 cups of pureed roasted pumpkin to substitute for a 15-ounce can of puree. It’s a wonderful way to use seasonal produce and makes the **pumpkin hummus** extra special.
Q2: My hummus isn’t as creamy as I’d like. What went wrong?
There are a few culprits if your **creamy pumpkin hummus** isn’t, well, creamy!
* **Not blending long enough**: Hummus needs time in the food processor to become truly smooth. Keep blending, stopping to scrape down the sides, for at least 3-5 minutes.
* **Not enough liquid**: Slowly adding ice water and olive oil while blending is crucial. Don’t be afraid to add an extra tablespoon of each until you reach your desired consistency.
* **Chickpea skins**: While optional, removing chickpea skins makes a significant difference in achieving ultra-smoothness.
* **Tahini quality**: A good quality, runny tahini makes a difference. If yours is very thick, warm it slightly first.
Q3: What are some good toppings for pumpkin hummus?
Oh, the possibilities are endless for topping your **pumpkin hummus with spices**! I love a drizzle of good extra virgin olive oil, a sprinkle of smoked paprika, or toasted pumpkin seeds. Other great options include:
* Fresh chopped parsley, cilantro, or sage.
* Crumbled feta cheese.
* Toasted pine nuts.
* A sprinkle of za’atar.
* Caramelized onions.
* A dash of chili flakes for a **spicy pumpkin hummus**.
* Roasted chickpeas for added texture.
Q4: Is this pumpkin hummus gluten-free and vegan?
Yes! This **vegan pumpkin hummus recipe** is naturally both gluten-free and vegan, provided you’re using pure pumpkin puree and not a pie filling (which can contain dairy or other ingredients). It’s a fantastic option for parties where you have guests with dietary restrictions, ensuring everyone can enjoy a delicious **fall hummus recipe**.
Q5: How can I make this suitable for a **Halloween party** or **Thanksgiving appetizer**?
For a **Halloween party**, you can serve the bright orange hummus in a carved mini pumpkin bowl! Or, using a squeeze bottle, create a spiderweb design on top with a contrasting drizzle (like thinned balsamic glaze or black sesame paste) and place a plastic spider for a spooky touch. For **Thanksgiving hummus**, garnish with toasted pecans or walnuts, a sprig of fresh rosemary, or a dusting of cinnamon for an elegant presentation that celebrates the season. You can also pair it with fun fall-themed snacks like our Easy Candy Corn Parfaits.
Q6: Can I make this a **ketopumpkin hummus** or **paleo pumpkin hummus**?
Traditional hummus with chickpeas is not typically considered keto or paleo due to the carb content of legumes. However, you can adapt the concept! Some people make a “mock hummus” using roasted cauliflower or even a blend of nuts and seeds as the base, incorporating pumpkin and similar spices. This recipe as written uses chickpeas, so it would not be strictly **keto pumpkin hummus** or **paleo pumpkin hummus**.
Q7: Can I prepare this **easy pumpkin hummus** ahead of time?
Absolutely! In fact, making it a day ahead often allows the flavors to meld and deepen even further, resulting in a more delicious dip. Just store it in an airtight container in the refrigerator with a thin layer of olive oil on top, and give it a good stir before serving. It’s perfect for meal prepping a **healthy fall snack – pumpkin hummus**.
These questions cover some of the common thoughts, but always trust your instincts in the kitchen! The best recipes are the ones you make your own.
Final Thoughts on Pumpkin Hummus
As the pumpkin-colored leaves begin to dance outside my Bend kitchen window, painting the landscape in vibrant hues, I’m reminded, yet again, of the simple magic that autumn brings. It’s a season that beckons us indoors, inviting us to find warmth and comfort in our homes, and especially, in our cooking. This **Pumpkin Hummus** recipe, with its earthy heart and spiced soul, embodies that very spirit for me. It’s a small, tangible way to bring the joy of the season right to your table.
It’s more than just a dip; it’s a testament to the power of food to connect us to memories, to seasons, and to each other. Every time I blend a batch, I can almost hear the rustle of leaves underfoot and catch the scent of woodsmoke mingled with the sweet, spiced aroma of fall. It’s a dish that feels like a quiet conversation with the season itself. From an easy pumpkin hummus for a quick snack to a show-stopping Thanksgiving hummus centerpiece, it effortlessly fits into any occasion, always bringing that touch of warmth and delight.
I hope that as you scoop up the last creamy bite of this pumpkin chickpea dip, you feel not only nourished but also a sense of connection to the ingredients, to the season, and perhaps, to a memory, just as I do when little James asks for “more of that orange stuff.” That’s the true beauty of home cooking, isn’t it? It’s less about perfection and more about presence, about making something with love and sharing it with the people who matter most.
So, gather your loved ones, break out the pita chips, and savor this moment. I’d love to hear how you make this savory pumpkin dip your own! Please leave a comment below to share your variations or how you served it. Your stories are the spice of life for me. And if you loved this recipe, please consider saving it to your Pinterest boards or sharing it with a friend. Every share helps our MisterRecipes family grow, and I truly appreciate your support in spreading the warmth of home cooking.
Happy cooking, and happy fall, my friends!
Pumpkin Hummus
Equipment
- food processor
Ingredients
Main Ingredients
- 1 can chickpeas (garbanzo beans) 15 oz, drained and rinsed
- 1 can pumpkin puree 15 oz, not pumpkin pie filling
- 1/4 cup tahini
- 2-3 tablespoons fresh lemon juice to taste
- 2-3 cloves garlic minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper freshly ground
- 2-4 tablespoons olive oil plus extra for drizzling
- 2-4 tablespoons ice cold water
Optional Additions
- Pinch cayenne pepper for spicy version
Instructions
- Drain and rinse the chickpeas. Place them in the bowl of a food processor.
- Add the pumpkin puree to the chickpeas in the food processor.
- Add tahini, fresh lemon juice, minced garlic, ground cumin, smoked paprika, ground coriander, salt, black pepper, and optional cayenne pepper to the food processor.
- Secure the lid and blend for 1–2 minutes. Scrape down sides of the bowl with a spatula to ensure even mixing.
- While the food processor is running, slowly stream in 2 tablespoons of olive oil and 2 tablespoons of ice-cold water through the feed tube. Continue blending until smooth and creamy.
- If the hummus is still too thick, add additional olive oil or ice water one tablespoon at a time, blending well after each addition. Taste and adjust seasonings as needed.
- Spoon the pumpkin hummus into a serving bowl. Drizzle generously with olive oil and garnish with smoked paprika, toasted pumpkin seeds, or fresh herbs like parsley or sage.
