Pumpkin Hummus
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Fall is here, and that means it’s pumpkin season! 🎃 From lattes to pies, pumpkins seem to find their way into everything this time of year—and for good reason. They bring a hint of sweetness, a velvety texture, and a rich flavor that can transform even the simplest recipes. Today, we’re introducing you to a cozy, seasonal twist on a classic favorite: Pumpkin Hummus. Creamy, slightly sweet, and perfectly spiced, this vegan pumpkin hummus is a delightful blend of traditional hummus ingredients and fall-inspired flavors. It’s easy to make, delicious to eat, and pairs wonderfully with homemade pita chips or your favorite veggies. Let’s dive into this fall-flavored delight!
Why You Will Love This Pumpkin Hummus
- Quick and Easy: Ready in just 20 minutes, this pumpkin hummus requires minimal prep and can be whipped up with pantry staples.
- Nutrient-Packed: Pumpkins are rich in vitamins A and C, fiber, and antioxidants, while chickpeas bring protein, making this snack both tasty and nourishing.
- Vegan and Gluten-Free: This recipe is perfect for everyone—whether you’re vegan, gluten-free, or just looking for a healthier dip option.
- Versatile: Serve it as a dip, spread it on sandwiches, or add a dollop to your salads. The possibilities are endless!
- Seasonal Flavors: With hints of warm spices like cinnamon and paprika, this hummus brings all the cozy fall vibes you need.
Ingredient Notes
Here’s a breakdown of what you’ll need to make this delicious pumpkin hummus:
- Pumpkin Puree: For convenience, you can use canned pumpkin puree, but make sure it’s pure pumpkin and not pumpkin pie filling. If you want a richer, more intense flavor, consider roasting your own pumpkin.
- Chickpeas: The base of any good hummus. If you want an extra smooth texture, peel the chickpeas before blending.
- Tahini: Adds a creamy, nutty flavor. Make sure to stir your tahini well before using, as it tends to separate.
- Olive Oil: Helps to smooth out the hummus and gives it a lovely, rich flavor. Use a high-quality extra virgin olive oil for best results.
- Garlic: Freshly minced garlic will give the hummus a robust flavor. Adjust according to your taste.
- Lemon Juice: Adds a refreshing acidity that balances out the sweetness of the pumpkin.
- Spices: Ground cumin, smoked paprika, and a hint of cinnamon give this hummus its warm, cozy flavor profile.
- Water: Helps adjust the texture. Add more if you like a thinner hummus or less for a thicker consistency.
Tips and Tricks for Making the Best Pumpkin Hummus
- Peel the Chickpeas: If you have a little extra time, peel the chickpeas before blending. It’s a bit of a labor of love, but it will give you the creamiest, smoothest hummus ever.
- Use Freshly Roasted Pumpkin: If you’re up for it, roasting your own pumpkin will give the hummus a deeper, richer flavor. Simply cut a small pumpkin in half, scoop out the seeds, roast it at 400°F (200°C) for 25-30 minutes, and blend the flesh.
- Adjust the Consistency: If the hummus is too thick, add more water (or even a bit of olive oil) one tablespoon at a time until it reaches your desired consistency.
- Spice it Up: Want a little kick? Add a pinch of cayenne pepper or chili flakes for some heat.
- Let it Rest: Letting the hummus sit for a few hours (or overnight) in the fridge allows the flavors to meld beautifully.
Vegan Serving Suggestions
- With Pita Chips: Homemade or store-bought, pita chips are the perfect vessel for scooping up this creamy dip.
- Veggie Platter: Serve it with an assortment of fresh veggies like carrots, cucumbers, bell peppers, and celery.
- Spread for Sandwiches or Wraps: Use this hummus as a spread in your favorite vegan sandwiches or wraps for a burst of flavor.
- Salad Topper: Add a dollop to your salads as a creamy, flavorful dressing alternative.
- Stuffed Peppers: Use it as a filling for roasted bell peppers for a unique twist on a traditional dish.
Storing
Store your pumpkin hummus in an airtight container in the refrigerator for up to 5 days. Before serving, give it a stir, as some separation might occur. If you plan to make a big batch, you can freeze the hummus for up to 3 months. Just thaw it in the fridge overnight and stir before serving.
Frequently Asked Questions about Pumpkin Hummus
1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced, so it won’t work well for this savory hummus. Stick with pure pumpkin puree.
2. How do I make my hummus smoother?
For extra smooth hummus, peel the chickpeas before blending. You can also blend the tahini, lemon juice, and olive oil first until smooth, then add the rest of the ingredients.
3. Can I make this hummus oil-free?
Yes! You can skip the olive oil and use more water or aquafaba (the liquid from the can of chickpeas) to reach the desired consistency.
4. What can I use instead of tahini?
If you don’t have tahini, you can use a mild nut butter like cashew or almond butter, but keep in mind it will change the flavor slightly.
5. Is this hummus gluten-free?
Yes, the hummus itself is gluten-free. Just make sure your pita chips or any dippers are also gluten-free if needed.
Equipment Needed
- Food Processor or High-Speed Blender: To blend everything into a creamy consistency.
- Baking Sheet: For making homemade pita chips.
- Mixing Bowl: To prepare the seasoning for the pita chips.
- Measuring Cups and Spoons: For accurate ingredient measurements.
Pumpkin hummus is a delightful way to enjoy the flavors of fall while sticking to a healthy, vegan lifestyle. It’s creamy, flavorful, and versatile—perfect for any occasion, from a casual snack to a party appetizer. Whether you’re a pumpkin lover or a hummus enthusiast, this recipe brings together the best of both worlds. Plus, it’s easy to make and store, so you can enjoy it all week long. Give this pumpkin hummus a try, and it might just become your new favorite seasonal dip!
Have you tried making this pumpkin hummus? 🧡 What did you think? Do you have any favorite variations or creative ways to serve it? Share your thoughts in the comments below! 👇 If you have any questions, feel free to ask—I’d love to hear from you! And don’t forget to tag me on Instagram @healthy.living.enthusiast if you make this recipe. I can’t wait to see your delicious creations! 🎃✨
Pumpkin Hummus
This creamy and flavorful Pumpkin Hummus is a delicious vegan twist on traditional hummus, infused with warm spices and seasonal pumpkin. Easy to make and perfect for dipping with homemade pita chips or fresh veggies, it's an ideal snack or appetizer for cozy fall gatherings.
Ingredients
- For the Pumpkin Hummus:
- 1 cup canned pumpkin puree (or homemade roasted pumpkin)
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika (plus more for garnish)
- 1/4 tsp ground cinnamon
- Salt and pepper to taste
- 2-3 tbsp water (to adjust consistency)
- Optional: pumpkin seeds, pomegranate seeds, or a drizzle of olive oil for garnish
- For the Pita Chips:
- 4-5 whole wheat pita bread
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- In a food processor, add the chickpeas, pumpkin puree, tahini, olive oil, garlic, lemon juice, cumin, paprika, and cinnamon.
- Blend until smooth, adding water 1 tablespoon at a time to reach your desired consistency.
- Taste and adjust seasoning with salt and pepper. Blend again to mix.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with extra paprika. Garnish with pumpkin seeds or pomegranate seeds, if desired.
- Make the Pita Chips: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Cut the pita bread into triangles or strips and place them on the baking sheet. In a small bowl, mix olive oil, salt, smoked paprika, and garlic powder. Brush the pita pieces with the seasoned oil on both sides. Bake for 8-10 minutes, turning halfway through, until crispy and golden brown.
- Serve the pumpkin hummus with warm pita chips on the side. Enjoy!
Notes
- For a smoother texture, take a few extra minutes to peel the chickpeas. It makes a big difference!
- Feel free to tweak the spices to your liking. For a spicier version, add a pinch of cayenne pepper or chili flakes.
- Roasting your own pumpkin instead of using canned puree will add depth and enhance the flavor.
- Cook Time: 10 minutes (for pita chips).
