Pumpkin hummus: need I say more? Pumpkin spice treats are everywhere already but I often prefer more savory pumpkin dips, soups and pastas. This hummus is creamy, easy and only takes 10 minutes to make! This recipe will make enough to serve 6-8 at a party, so keep that in mind if you are making a charcuterie board!
How to make pumpkin hummus
- All you need is a food processor. A blender might work but it’s just easier with a food processor to get that creamy consistency. Looking for a processor? Here is the one I have and love!
- Drain the chickpeas: I used one 15 ounce can of chickpeas in liquid (from Trader Joe’s). Drain the liquid carefully but there is no need to dry the chickpeas off. Dump them in the processor.
- Be sure to use pumpkin purée: This is NOT pumpkin pie filling. While that probably would be tasty as well, there is added sweeteners and spices in pie filling. The hummus won’t be savory in that case.
- Add in tahini: Adding a few spoonfuls of this sesame butter adds thickness and creaminess to the pumpkin hummus without really impacting the taste.
- Add in some honey: I like to add just a very small hint of sweetness! You can leave this out but I feel like just a spoonful brings a bit of warmth to the dish.
- Top the hummus with nutmeg and flaky sea salt: personally, I like to sprinkle some Maldon Sea Salt with a sprig of dill, but feel free to throw on some cinnamon if you’d prefer.
What to serve with pumpkin hummus
Well, what do you serve with regular hummus? It tastes pretty good with:
- Carrots
- Celery
- Cucumber
- Bell peppers
- Pita chips (I love Stacy’s)
- Tortilla chips
- Crackers
- Naan bread
Even better, use this pumpkin hummus on sandwiches and wraps to add a warm fall flavor to chicken, turkey or roast beef. I would pair my sandwich with heirloom tomato, cucumber and cheese!
Want my pumpkin serving dish?
It’s Staub brand and you can find it here!
Review this pumpkin hummus!
Easy recipe this time: put it in the processor, pulse and serve! If you enjoyed this recipe, please share! I would love to hear from you. If you want other dip recipes, try my beet hummus!
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Pumpkin Hummus
Equipment
- Food processor
Ingredients
- 15 ounces chickpeas canned and drained
- 1 cup pumpkin purée
- 3 tbsp tahini
- 4 tbsp olive oil
- 2 tsp salt
- 1 tbsp honey
- 2 tsp all spice
- 1 tsp nutmeg
- flaky sea salt for serving
Instructions
- Add the chickpeas, pumpkin purée, tahini and olive oil to a food processor and pulse until smooth, about 30 seconds.15 ounces chickpeas, 1 cup pumpkin purée, 3 tbsp tahini, 4 tbsp olive oil
- Add in the salt, nutmeg, all spice and honey and pulse again until smooth.2 tsp salt, 2 tsp all spice, 1 tsp nutmeg, 1 tbsp honey
- Spoon hummus into a bowl and sprinkle on top with nutmeg and sea salt.flaky sea salt
Nathan
Yummy!!
Nathan M Fleischer
SOOO GOOD!