What ingredients do I need to make pumpkin hummus?

To make pumpkin hummus, you'll need canned or cooked chickpeas, pumpkin puree, tahini, lemon juice, garlic, olive oil, ground cumin, salt, and pepper. Optional additions include smoked paprika or cinnamon for extra flavor. Using pumpkin puree instead of or alongside chickpeas creates a creamy texture and adds a subtle sweetness, perfect for a seasonal twist on traditional hummus.

Can I make pumpkin hummus without tahini?

Yes, you can make pumpkin hummus without tahini. If you don’t have tahini or want to avoid sesame, try substituting it with peanut butter or cashew butter to maintain a creamy texture and nutty flavor. Alternatively, you can omit tahini entirely; the hummus will still be tasty but with a milder, less rich taste. Adjust lemon juice and garlic to enhance the flavor when skipping tahini.

How long does homemade pumpkin hummus last in the fridge?

Homemade pumpkin hummus can be stored in an airtight container in the refrigerator for up to 4 to 5 days. Keep it chilled to maintain freshness and prevent spoilage. Stir well before serving if the hummus separates, and always check for signs of mold or off smells before consuming.

What are some good ways to serve pumpkin hummus?

Pumpkin hummus pairs well with pita bread, fresh vegetables like carrots and cucumbers, or as a spread on sandwiches and wraps. It also works as a flavorful addition to grain bowls or as a dip for crackers. For extra presentation, drizzle olive oil and sprinkle pumpkin seeds on top before serving.

Can I replace pumpkin puree with other vegetables in hummus recipes?

Yes, you can substitute pumpkin puree with roasted butternut squash, sweet potatoes, or even carrots to create variations of hummus. These vegetables offer similar creamy textures and a natural sweetness that complements the chickpeas and spices well. Roasting the vegetables before blending will deepen their flavor.

Pumpkin Hummus Recipe With Spices For Creamy Fall Flavor

Ingredients

Scale

1 14-ounce can (400 g) chickpeas, drained

1 cup (200 g) pumpkin puree or roasted pumpkin

1 teaspoon salt

½ teaspoon chili powder

½ teaspoon ground cumin

1 tablespoon (15 ml) extra virgin olive oil

2 tablespoons (30 ml) tahini

2 tablespoons (30 ml) lemon juice

3 cloves garlic

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Instructions

1-First, gather all your ingredients: that means the drained chickpeas, pumpkin puree, and spices.

2-Place all ingredients in a food processor and process until smooth and creamy.

3-If the hummus is too thick, add a dash of water and blend again to get that perfect consistency.

4-Adjust seasonings to taste, then spread it in a bowl for serving.

5-Optionally, garnish with olive oil, pumpkin seeds, watercress, nigella seeds, and smoked paprika for a nice touch.

Notes

🧄 Adjust garlic, chili, and smoked paprika amounts to suit your personal taste preferences.
🥄 Substitute tahini with peanut butter or cashew butter, or omit it if unavailable.
🥒 Serve with various dippers like pita, naan, crackers, or fresh vegetable sticks (celery, carrots, cucumber).

Author: Brandi Oshea
Prep Time: 10 minutes
Category: Appetizer
Method: Blending
Cuisine: Middle Eastern
Diet: Vegan, Gluten-Free

Nutrition

Serving Size: Approximately 1/6 of the recipe
Calories: 101 kcal
Sugar: 2 g
Sodium: 593 mg
Fat: 7 g
Saturated Fat: 1 g
Carbohydrates: 7 g
Fiber: 2 g
Protein: 2 g
Cholesterol: 0 mg