Everyone goes wild when it’s PSL season – but have you tried pumpkin hummus? This pumpkin hummus recipe is quick, easy, and you could be enjoying this cool weather hummus in less than 5 minutes! And with just a handful of easy to find ingredients, nothing is coming between you and this dreamy fall hummus.
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.
So if you’re looking to bring a healthy dip to a holiday gathering, this is it. Everyone will gather around the bowl to dip their favorites right into this fall hummus!
And for those wondering, 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!
“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
Ingredients for Pumpkin Hummus
Easy peasy – I’m fairly confident you’ll have most of the necessary ingredients in your cabinet right now!
- 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 (Feeling ambitious? Make your own pumpkin puree!)
- 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.
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 alllll in the food processor and go. Done.
Step : 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!).
If the texture is too thick or dry, add a dash of your reserved chickpea juice and continue pureeing until you reach a fluffy, creamy texture.
Top it Off: You can always drizzle on more oil, sprinkle on some paprika, or toss on some roasted pumpkin seeds.
Switch it Out: No pumpkin or just want something different? Try roasted sweet potato in place of pumpkin, or go for our dreamy roasted carrot hummus.
Creamy: Save some aquafaba when you drain the beans. This is perfect for thinning out the hummus if needed. I also highly recommend saving that liquid for making Marshmallow Coconut Popsicles!
Fall is in the Air
Hummus is all about the tasty foods you pair it with! Here are some ideas:
- Air Fryer Fried Pickles would be a nice crispy complement to the creamy hummus.
- 8 Ways to Flavor Hummus because you can’t serve just one!
- Avocado Corn Salsa means you can serve chips and salsa with hummus and pita chips.
- A Cheese Board wouldn’t be complete without a bowl of pumpkin hummus on it.
- 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
- 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.