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Everyone goes wild when it’s PSL season, but I took it up a notch by bringing those flavors to pumpkin hummus. This recipe is quick and easy, and you can easily be enjoying this cool-weather hummus in less than 5 minutes! With just a handful of easy-to-find ingredients, nothing is coming between you and this dreamy fall hummus.
save this recipe!OK, so I know not everyone loves pumpkin spice in their coffee, tea, or ice cream – but there really is just something about pumpkins for fall. They invoke a certain warmth and memories of being in the pumpkin patch as a kid! So I’m bringing all that fall flavor to the table with a large bowl of freshly made pumpkin hummus.
This is not a dessert hummus. Pumpkin is mixed with savory seasoning to create a creamy, dreamy pumpkin hummus. It takes all of the usual ingredients used to make hummus (like healthy chickpeas, creamy tahini, and olive oil), and throws pumpkin puree into the mix. Let’s cook!
Reader rating
“It hasn’t had a chance to chill yet, but YUM! I increased the salt a little, and added a few healthy dashes of pasilla chili powder.” —Karen
grab these ingredients
Easy peasy – I’m fairly confident you’ll have most of the necessary ingredients in your cabinet right now! Jump to the recipe card for the quantities.
- Chickpeas: Reach for a can of chickpeas to keep things as easy as possible! Don’t forget to save the liquid (also known as aquafaba) for helping to balance out the texture at the end of pureeing.
- Pumpkin Purée: Again, a can is great! Make sure it’s plain pumpkin and not pumpkin pie filling.
- Extra Virgin Olive Oil (EVOO): Some fat to tie things together. Aim for a good quality olive oil as the flavor is going to shine through.
- Tahini: A classic hummus ingredient made from sesame seeds!
- Lemon Juice: I always love fresh lemon juice to brighten things up.
- Seasoning: Garlic, salt, and pepper.
chickpea Tip
You can also cook dried chickpeas for hummus instead of using a can. I recommend cooking them until almost mushy for the best finished texture. Some people even take the time to remove the skins after cooking for a truly creamy experience.
How to make Fall Hummus
Are you ready? Throw it all in the food processor and go. Done. This is just an overview. Jump to the recipe card for the full instructions.
Step 1: Blitz
Add it all to the food processor. That’s it. Pulse until super creamy! Then let it chill for about an hour before serving (if you can wait that long!).
top it off
You can always drizzle on more oil, sprinkle on some paprika, or toss on some roasted pumpkin seeds.
Recipe tips
- Switch it Out: No pumpkin or just want something different? Try roasted sweet potato instead of pumpkin, or go for our dreamy roasted carrot hummus.
- Creamy: When you drain the beans, save some aquafaba. This is perfect for thinning out the hummus if needed.
fall is in the air
5 Minute Pumpkin Hummus Recipe
Ingredients
- 1 15-oz can pumpkin puree, not pumpkin pie mix, 425 g,
- 1 15-oz can chickpeas, drained and rinsed – reserve chickpea juice, 425 g,
- 3 Tbsp extra virgin olive oil, 45 mL
- 3 Tbsp tahini, 45 mL
- 2 Tbsp lemon juice, 30 mL
- 1 clove garlic
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Blend: Blitz all ingredients until smooth and creamy, adding a dash of chickpea juice as needed to achieve a smooth and creamy texture.
- Serve: For best texture, let cool in the fridge for an hour before eating.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I took note of the crackers/chips, does this pair up well with anything else?
Most veggies (like bell peppers, carrots, and cucumber) work well! 😀
It hasn’t had a chance to chill yet, but YUM! I increased the salt a little, and added a few healthy dashes of pasilla chili powder.
So happy to hear you liked it, Karen!! Enjoy! 😀