Oh my gosh, you guys – I have to tell you about this creamy pumpkin hummus recipe that’s become my absolute obsession this fall! It all started when my kids turned their noses up at yet another batch of regular hummus (can you blame them? We eat it weekly!). That’s when I spotted a lonely can of pumpkin purée in my pantry and thought – why not? What could go wrong?
Well let me tell you, everything went right. This pumpkin hummus recipe is the perfect marriage of classic Middle Eastern flavors and cozy autumn vibes. The pumpkin adds this incredible velvety texture – like your favorite hummus got a seasonal glow-up. And the spices? Just wait until you smell that cinnamon and cumin mingling with the garlic. It’s basically autumn in dip form.
What I love most (besides how ridiculously easy it is) is how it bridges that gap between healthy snacking and festive flavors. My kids gobble it up with apple slices, while us adults fancy it up with pomegranate seeds and extra olive oil for parties. It’s become our new Thanksgiving appetizer tradition – though honestly, we make it year-round because canned pumpkin is always in my pantry emergency stash!
Table of Contents
Table of Contents
Why You’ll Love This Creamy Pumpkin Hummus
Trust me, this isn’t just another hummus recipe – it’s a game-changer! Here’s why it’ll become your new fall favorite:
- So dang easy – Ready in 10 minutes flat (no cooking required!)
- Seasonal magic – Pumpkin adds velvety texture and cozy flavor without being overly sweet
- Healthy snack hack – Packed with protein and fiber to keep you full
- Crowd-pleaser – Works as a dip, spread, or even sandwich filling
- Kid-approved – My picky eaters devour it with apple slices (shh…they’re eating veggies!)
Seriously – one bite and you’ll wonder why you haven’t been putting pumpkin in your hummus all along!
Ingredients for Creamy Pumpkin Hummus
Okay, let’s gather our pumpkin hummus dream team! You’ll need:
- 1 (15-ounce) can chickpeas, drained and rinsed (save that liquid for another use!)
- 1 (15-ounce) can pure pumpkin purée (not pumpkin pie filling – we’ll talk about this below)
- 2 cloves garlic, minced or grated (I’m team microplane for this)
- ½ lemon, juiced (about 1½ tablespoons)
- ⅓ cup tahini (the good stuff – stir it well first!)
- 1 tablespoon pure maple syrup (the real deal, not pancake syrup)
- 1 teaspoon kosher salt (Diamond Crystal is my go-to)
- 1 teaspoon ground cumin (toasted if you’re feeling fancy)
- ¾ teaspoon ground cinnamon (hello, cozy vibes)
- Pinch of cayenne pepper (just enough to whisper “I’m here”)
- ¼ cup olive oil (extra virgin, please)
- ¼ cup ice water (yes, ice cold makes a difference!)
Ingredient Notes & Substitutions
Pumpkin purée pro tip: That can MUST say “100% pure pumpkin” – NOT pumpkin pie filling (which has added sugars and spices). I’ve made that mistake before and trust me, it’s a whole different dip!
No tahini? Try 3 tablespoons almond butter in a pinch (it’ll change the flavor but still taste great). For spice adjustments, go easy on the cayenne if serving kids, or amp it up if you like heat! The maple syrup can halve if you prefer less sweetness – but don’t skip it entirely; it balances everything beautifully.
Equipment You’ll Need
Here’s the short and sweet list of what you’ll grab from your kitchen for this pumpkin hummus magic: a good food processor (that’s the MVP here!), measuring cups and spoons, and whatever pretty bowl or platter you’ll serve it on. That’s it! Though I do love using my little rubber spatula to scrape every last bit of creamy goodness out of the processor – no hummus left behind!
How to Make Creamy Pumpkin Hummus
Alright, let’s turn these simple ingredients into pumpkin hummus magic! I promise it’s easier than you think – just follow these steps and you’ll be dipping in no time.
Step 1: Blend Chickpeas and Pumpkin
First things first – dump those drained chickpeas and pumpkin purée into your food processor. Now here’s my little secret: pulse it about 5-7 times first before letting it run. This breaks everything up evenly so you don’t end up with random whole chickpeas hiding in there! You want it to look coarse at this point – we’ll get it creamy soon enough.
Step 2: Add Flavors and Spices
Next comes the flavor party! Add in your garlic, lemon juice, tahini, maple syrup, salt, cumin, cinnamon, and that sneaky pinch of cayenne. Now let it rip for a good 30 seconds – you’ll start smelling this incredible sweet-savory aroma that makes your kitchen smell like autumn dreams. Scrape down the sides if needed – no flavor left behind!
Step 3: Stream in Liquids for Creaminess
Here’s where the magic happens. With the processor running, slowly drizzle in that olive oil like you’re making a salad dressing. Take your time – about 15 seconds to add it all. Then let it blend for a full 2 minutes (set a timer – it’s longer than you think!). Finally, add the ice water 1 tablespoon at a time until it reaches your perfect dip consistency. I usually use about 3 tablespoons, but you do you!
Pro tip: If it seems too thick at first, don’t panic! The pumpkin absorbs liquid as it sits, so err on the thicker side. You can always thin it later, but you can’t un-thin it!
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Creamy Pumpkin Hummus Recipe – A 10-Minute Seasonal Delight
A creamy and flavorful hummus recipe with a seasonal twist using pumpkin purée.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 2 cloves garlic, minced or grated
- ½ lemon, juiced
- ⅓ cup tahini
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- pinch cayenne pepper
- ¼ cup olive oil
- ¼ cup ice water
- for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
Instructions
- Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces.
- Add in the lemon juice, tahini, maple syrup, kosher salt, cumin, cinnamon, and cayenne pepper.
- Turn the processor on. With the food processor running, slowly stream in the olive oil, then allow the processor to run for a good 2-3 minutes.
- With the processor running, slowly add the ice water, 1 tablespoon at a time, until the desired texture is reached.
- Serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Adjust the amount of ice water to achieve your preferred hummus consistency.
- Experiment with toppings like toasted pepitas or sliced carrots for added texture.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Middle Eastern
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Tips for Perfect Creamy Pumpkin Hummus
After making this pumpkin hummus more times than I can count (my family’s obsessed!), I’ve picked up some tricks that’ll guarantee dip perfection every single time:
- The thickness test: Want it extra creamy? Let it blend a full 3 minutes – that friction actually warms the hummus slightly for ultimate smoothness. If it’s still too thick, add ice water half a tablespoon at a time.
- Spice it your way: Play with the spice ratios! More cinnamon = cozier, extra cumin = earthier, and a bigger pinch of cayenne gives it a nice kick (my husband’s favorite version).
- Garlic hack: For mellow garlic flavor, roast the cloves first – just pop them in foil with olive oil at 400°F for 20 minutes. Game changer!
- Make-ahead magic: This hummus tastes even better the next day as flavors meld. Store it airtight in the fridge up to 5 days (if it lasts that long!). The olive oil might solidify slightly – just stir well before serving.
- Revive dry hummus: Leftovers looking sad? Drizzle with olive oil and give it a quick blend or vigorous stir. Good as new!
Oh! And here’s my favorite little secret – if you’re serving this at a party, make it earlier in the day and let it sit at room temp about 30 minutes before guests arrive. The flavors bloom beautifully when it’s not ice-cold!
Serving Suggestions for Creamy Pumpkin Hummus
Okay, let’s talk about how to show off this pumpkin hummus in all its glory! Seriously, the serving options are endless – it’s like the little black dress of dips. Here’s how I love to serve it:
- Classic style: Scoop it into a pretty bowl, drizzle with olive oil, and sprinkle with pomegranate arils for a pop of color. Those ruby-red seeds just scream “festive!”
- Crunchy pairings: Serve with warm pita chips (I just toast pita bread with olive oil and sea salt), root veggie chips, or even crispy baguette slices.
- Healthy scoopers: Apple slices are my kids’ favorite, but it’s also amazing with carrot sticks, cucumber rounds, or bell pepper strips. Bonus points if you arrange them in a rainbow!
- Thanksgiving star: For holiday gatherings, I’ll top it with toasted pepitas and a sprinkle of fresh rosemary. It looks so elegant on a charcuterie board next to cheeses and crackers.
- Sandwich spread: Don’t limit it to dip status! Spread it on wraps or sandwiches – it’s incredible with roasted turkey or veggies.
Honestly, this pumpkin hummus is so versatile. I’ve even used it as a pasta sauce in a pinch (just thin it out with a bit of pasta water – don’t judge me!). Whether you’re hosting a fancy fall party or just need a quick snack, this dip always steals the show. And pro tip – set out a little bowl of extra toppings so people can customize their bites. It makes it feel extra special!
Storing and Reheating
Okay, let me tell you about storing this pumpkin hummus – because if your house is anything like mine, you might actually have leftovers (though I can’t promise anything!). The good news? This stuff keeps like a dream. Just pop it in an airtight container – I love using my glass snap-lock bowls – and it’ll stay fresh in the fridge for up to 5 days.
Now here’s what happens when you store it: the olive oil might firm up a bit when it’s cold, making the hummus look a little… sad. Don’t panic! Just give it a good stir before serving, maybe drizzle a fresh teaspoon of oil on top, and boom – back to its creamy perfection. I’ve learned the hard way not to add more liquid before storing, though – the pumpkin continues to absorb moisture as it sits, so if you thin it too much upfront, you’ll end up with pumpkin soup by day 3!
One question I get all the time: “Can you freeze it?” Technically yes – but honestly, the texture changes enough that I don’t recommend it. The tahini can separate when thawed, and the pumpkin loses some of that velvety smoothness. This hummus comes together so quickly, you’re better off making it fresh when the craving hits!
As for reheating – nope, don’t even think about it! This is strictly a cold or room temp kind of dip. If you’ve pulled it straight from the fridge, just let it sit out for about 15-20 minutes before serving. All those beautiful spices really wake up when they’re not ice-cold. Trust me, your taste buds will thank you!
Creamy Pumpkin Hummus Nutrition
Okay, let’s talk nutrition – because yes, this pumpkin hummus tastes indulgent, but it’s actually packed with good-for-you ingredients! Here’s the scoop per ¼ cup serving (though let’s be real – who stops at just one serving?):
- Calories: About 150 (perfect snack size!)
- Fat: 10g (the good kind from olive oil and tahini)
- Carbs: 12g (with 3g of fiber to keep you full)
- Protein: 4g (thank you, chickpeas!)
- Sugar: 3g (mostly natural from the pumpkin and maple syrup)
Now, full transparency – these numbers are estimates based on the ingredients I typically use. Your exact nutrition will vary depending on your brands and any tweaks you make (extra tahini, I’m looking at you!). But here’s why I love this pumpkin hummus:
It’s loaded with vitamin A from the pumpkin, healthy fats from olive oil and tahini, and plant-based protein from chickpeas. The cinnamon and cumin aren’t just flavor boosters – they’ve got antioxidants too! Basically, it’s one of those rare treats where delicious and nutritious actually hold hands.
Important note: If you’re tracking nutrition closely for dietary needs, always calculate based on your specific ingredients. But for most of us? This is guilt-free dipping at its finest!
Frequently Asked Questions
Q1. Can I freeze pumpkin hummus?
Technically, yes, but I don’t recommend it. The texture changes when thawed – the tahini can separate, and the pumpkin loses its velvety smoothness. Since this recipe comes together so quickly, it’s better to make it fresh when the craving hits!
Q2. Is pumpkin hummus gluten-free?
Absolutely! All the ingredients in this recipe are naturally gluten-free. Just double-check your pita chips or dippers if you’re serving it to someone with celiac disease or gluten sensitivity.
Q3. Can I use fresh pumpkin instead of canned?
You can, but it’s a bit more work. Roast and purée your pumpkin first, making sure it’s as smooth as canned purée. Honestly, I stick with canned – it’s consistent, easy, and tastes just as good (plus, who has time to roast pumpkin when snack cravings hit?).
Q4. How long does pumpkin hummus last in the fridge?
It stays fresh for up to 5 days in an airtight container. Just give it a good stir before serving – the olive oil might firm up when cold, but it’ll loosen right up with a little mixing.
Q5. Can I make this without a food processor?
Yes! A high-powered blender works too, though you might need to scrape down the sides more often. If you’re old-school, you can use a potato masher and some elbow grease – just expect a chunkier texture (which some people actually prefer!).
Rate This Recipe
Alright, my fellow pumpkin hummus lovers – now it’s your turn! Did this recipe become your new fall obsession like it did for my family? I’d absolutely love to hear how it turned out for you. Drop me a note in the comments below – tell me your favorite way to serve it, any fun twists you tried (extra cayenne? roasted garlic? I want all the details!), or even if your picky eaters surprised you by gobbling it up.
And hey – if you snapped a photo of your beautiful pumpkin hummus creation, tag me on Instagram @FrostyRecipes! Seeing your kitchen adventures totally makes my day. Nothing makes me happier than knowing one of my recipes brought a little joy to your table. You can also follow me on Facebook for more recipe inspiration!
Happy dipping, friends! May your hummus always be creamy and your pita chips forever crispy.
