Creamy Pumpkin Hummus
Get your pumpkin fix with this easy Creamy Pumpkin Hummus. It takes just a few minutes to prepare and makes an amazing dip, appetizer, or sandwich spread.
Last week I asked my friends on Facebook if they were ready for pumpkin recipes. It’s mid-September and fall officially starts this week, but I wanted to double check.
Is it too soon?
The answer was overwhelmingly in the pro-pumpkin camp. You told me loud and clear: We want the pumpkin recipes, and we want them now. Sounds good to me!
I literally have over 2 dozen pumpkin recipe ideas ready to test in the next few weeks. I am fully on the pumpkin train.
I decided to kick off the pumpkin party with this easy, creamy pumpkin hummus.
Hummus is simple to make at home and lends itself to so many different variations and flavors. Pumpkin is a particularly nice add-in, as it provides tons of flavor plus some healthy vitamins and minerals.
The fact that pureed pumpkin comes already prepared in a can makes things even easier.
I love dipping raw veggies in this hummus, or pairing it with chips.
It’s also amazing as a sandwich spread; try it on a Grilled Hummus, Apple, and Caramelized Onion Sandwich and take things to a whole other level.
I also like to make a double batch during the weekend so we have enough on hand for snacking and lunches during the week.
The cinnamon in this recipe adds a spicy warmth to the savory hummus and plays on the pumpkin flavor nicely, but if you don’t want to use it feel free to leave it out.
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Invite your child to help you make the hummus by dumping the ingredients into the food processor. Then invite him or her to help you taste test.
2 | Offer his or her favorite veggies or chips for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Nut-Free, Sugar-Free, Vegetarian and Vegan
Creamy Pumpkin Hummus
Ingredients
- 1-2 cloves garlic, chopped (1 if you like a mild garlic flavor, 2 for a stronger flavor)
- 1 15- oz can chickpeas, rinsed and drained
- 1 15- oz can pumpkin puree, not pumpkin pie filling
- 1-2 teaspoons salt
- 4 tablespoons tahini
- 4 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon, optional
Instructions
- Add the garlic, chickpeas, pumpkin puree, 1 teaspoon salt, tahini, olive oil, lemon juice, and cinnamon (if using) to a food processor. If you like a chunkier hummus, blend for about 30 seconds. If you prefer a very smooth and creamy hummus, blend for 1-2 minutes.
- Taste and adjust for seasonings, adding more salt or lemon juice to taste.
- Serve the hummus, with veggies, chips, crackers, or as a sandwich spread. Store leftovers in the fridge, tightly sealed, for up to 4 days.
What do you suggest to use instead of Tahini? Peyton is intolerant to sesame seeds, but loves humus? Can you just leave it out? Thank you!
Michelle, could he do cashew butter? That might work. But if you’d prefer to leave out all nut and seed butters just skip that part altogether. Taste the final result and add more olive oil if you want a richer flavor. Let us know how it works for you!
Thank you so much! She can do cashew butter! I will let you know how it works! Thank you so much!
Oh good Michelle. Let me know what she thinks! 🙂
This is the best hummus ever! Thanks so much for this recipe 🙂
I’m so happy you like it Carin!
Absolutely delicious and just perfect for the Season! Thank you!
You’re welcome Daniela! I hope you enjoy. 🙂
I was all set to finally get around to making this and realized I was out of tahini so…..I made my own with sesame seeds I had saved in the freezer and this Fall Hummus turned out wonderfully!! Bring on the pumpkin recipes I say….enjoying your creativity so much!
I love the idea of substituting sesame seeds for the tahini, Zoe. Sounds like a lovely version So glad you’re enjoying the recipes! xxoo
I just made this for a friend’s post Thanksgiving get-together. I accidentally grabbed cannellini beans out of the pantry instead of chickpeas, but still delicious! I will be making this often! I love your blog for all of the fresh, seasonally inspired ideas. Keep up the great work! 😃
Laura, thank you so much for your kind works; I’m so happy you’re enjoying the blog! I’m glad your cannellini version turned out, I’ll have to give that variation a try next time. Cheers!