This Savory Pumpkin Hummus is quick and easy, gluten-free and THE perfect vegan appetizer to add to your Fall menu!
It takes less than 10-minutes to prepare and pairs well with pita chips, Naan, or blue corn tortilla chips!
Hummus is such a versatile dip, and this mild-flavored pumpkin hummus recipe is perfect to share at a Fall gathering! Sprinkle dry-roasted pumpkin seeds over the top for additional texture and flavor!
What Is Hummus?
Hummus is a Mediterranean dip that consists of pureed Garbanzo beans, Tahini (sesame seed paste), oil, garlic, lemon and salt.
It has been around since the late 13th century. Apparently, "chickpeas," were abundant in the Middle East and thus, the invention of hummus.
Here's what you'll need
This healthy and savory pumpkin dip uses canned pumpkin along with chickpeas, lemon, garlic, salt, cumin, cayenne pepper and tahini.
What is Tahini and where do I find it in the grocery store?
Tahini is a paste-like puree of toasted sesame seeds and oil. Grocers often place this condiment in various sections throughout the store.
You might find it on the International Aisle, the Peanut Butter/Spread aisle, or in the Kosher or Indian section of the store. If you cannot find packaged Tahini, make your own!
How to make tahini
Homemade Tahini is very easy to make! It requires only two ingredients: sesame seeds and oil:
Toast 1 cup of sesame seeds in a hot skillet 2-3 minutes
Add toasted sesame seeds and 3 tablespoons of peanut or sesame oil to food processor
Pulse ingredients until smooth (about 45 seconds)
How to make it
Drain and rinse canned garbanzo beans. Pulse in food processor. Add remaining ingredients. Pulse till smooth and serve! How easy is that?
Make ahead and storage
You can make pumpkin hummus up to 3 days in advance. Just store it in an airtight container in the fridge.
When you're ready to serve, let it come to room temperature, put in a pretty serving bowl, garnish and serve!
Serve this pumpkin hummus your favorite crackers, Naan bread or pita bread. It's also a great dip with sliced green or red bell peppers, celery or carrots.
Use it as a vegan sandwich spread--put a layer of savory hummus on your favorite Pumpernickel or Rye bread and garnish with arugula and fried eggplant!
- Tortellini Pasta Salad
- Butter Chicken
- How to make a perfect cheeseboard
- Blue Cheese Dip
- Hickory Almond Stuffed Dates
- Shrimp Dip
If you make this recipe, scroll down and leave a comment and rating! I love to hear from you!
Savory Pumpkin Hummus Recipe
- Food Processor
- 30 ounces garbanzo beans (chick peas) drained and rinsed
- 15 ounces pumpkin puree
- 2 tablespoons Tahini (sesame seed paste)
- 3 tablespoons olive oil
- juice of one large lemon
- ½ tablespoon minced garlic
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- ¾ teaspoon salt
- 2 tablespoons pumpkin seeds , divided (1 T for hummus; 1 T as garnish), roasted, salted
- 1 tablespoon pine nuts garnish (optional)
- parsley garnish (optional)
- Drain and rinse Garbanzo beans; pulse in food processor30 ounces garbanzo beans (chick peas)
- Add pumpkin, Tahini, lemon, garlic, cumin, cayenne and salt to beans; pulse ingredients together (See Recipe Notes)15 ounces pumpkin puree, 2 tablespoons Tahini, juice of one large lemon, ½ tablespoon minced garlic, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, ¾ teaspoon salt
- Slowly drizzle in olive oil until mixture, once mixture is well combined, add in 1 tablespoon roasted salted pumpkin seeds3 tablespoons olive oil
- Plate and garnish with remaining pumpkin seeds, pine nuts and parsley2 tablespoons pumpkin seeds, 1 tablespoon pine nuts, parsley
- Serve with pita chips, Naan bread or blue corn tortilla chips
- Drain and rinse garbanzo beans first
- Add salt in ¼ teaspoon increments to get it to taste how you like it