Creamy, dreamy and packed full of iconic fall flavours, this savoury spiced pumpkin hummus recipe comes together in minutes. Enjoy this delicious flavoured hummus with your favourite chips, veggie sticks or as a spread on a sandwich or wrap!
This savoury pumpkin hummus recipe was originally posted in October 2016, but has been updated with new pictures, some new recipe text (along with some original text) and recipe tweaks.
I had to pick up more Halloween treats this weekend because I only had about half left. I think someone is sneaking into my pantry and eating chips (just kidding).
Seriously though, I think I buy lots of treats just because I know I’m totally gonna be into them before Halloween.
On the day of, we usually have something quick and easy for dinner. That’s where easy recipes (like hummus and chips) come in handy.
If you’ve been following along Girl Heart Food for a little while, you know how we love hummus! There’s classic hummus, green goddess hummus and lentil hummus.
Like pretty much all dips, I can easily make a meal out of this spiced pumpkin hummus and be quite content! You too?
Why We Love This Pumpkin Hummus Recipe
- It’s a great way to use leftover pumpkin puree (those cans are huge).
- It comes together in minutes.
- It can be made a day or two ahead of time and stored in the fridge until you are ready to enjoy.
- It’s dairy free, gluten free and vegan.
- Hummus can be customized to taste with garnish.
- Of course, it tastes delicious!
How To Make It
For this spiced pumpkin hummus recipe, you basically just put the ingredients into a blender and blend until combined (there are also instructions in the recipe card below for making in a food processor).
When the hummus is at the taste and consistency you like best, then it’s just a matter of transferring to a serving dish, piling on some garnish (or not) and digging in!
Serve up and enjoy. Can’t get much easier, can it?
What Does Pumpkin Hummus Taste Like?
At its core, basically like hummus!
Pumpkin puree doesn’t have a whole lot of flavour on its own.
What the pumpkin puree does, however, is add some extra oomph and creaminess to the hummus.
When the pumpkin puree is combined with warming pumpkin pie spice, cumin, garlic, smoked paprika and cayenne pepper, it creates the most delicious flavoured hummus that you’re gonna want to make even after pumpkin season (I know I do).
Tips and Variations
- Peel those chickpeas for an even smoother consistency. Just pinch between your thumb and forefinger and it will slide right off. If you don’t have the time to do this, though, no worries!
- Use pure pumpkin puree here, not pumpkin pie spice. You can use canned pumpkin puree here or make it from scratch.
- You can use store-bought pumpkin pie spice or make your own homemade pumpkin pie spice. It’s up to you!
- If you don’t have pumpkin pie spice, you can mix in a little cinnamon, nutmeg and clove.
- Smoked paprika was used in this pumpkin hummus, but chipotle powder also works.
More Easy Dip Recipes
If you make this savoury pumpkin hummus recipe, be sure to leave a comment below!
Spiced Pumpkin Hummus Recipe
Ingredients
- 1 (19-ounce) can no salt added chickpeas
- ½ cup pure pumpkin puree (canned pumpkin puree), not pumpkin pie filling
- 3 tablespoons tahini
- 6 to 8 tablespoons cold water, depending on the consistency you want
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1 teaspoon salt, or to taste
- ¾ teaspoon pumpkin pie spice, or more if you want the flavour more pronounced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper
Garnish Ideas (optional)
- Olive oil
- Chickpeas, reserve some from your can of chickpeas if you like
- Crispy sage leaves
- Pumpkin seeds
- Chives or green onion, chopped
- Smoked paprika
Instructions
Making Hummus in a Blender
- Remove and discard outer skin of chickpeas. This is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you like or are pinched for time.Note: To do this, just gently pinch each chickpea with your thumb and pointer finger and the skin will slide right off. Discard those skins.
- Place all ingredients in a high-powered blender, starting with about about 3 to 4 tablespoons of water instead of the full amount listed.Note: If you like, you can reserve some chickpeas for garnish.
- Blend, stopping to scrape sides of blender, as necessary, with a rubber spatula.
- With machine going, slowly drizzle in more water (a tablespoon at a time), as necessary, and blend until you've reached your desired consistency.
- Once done, taste for seasoning and add more, if desired.Note: The whole blending process should be no more than 5 minutes, but could vary depending on the strength of your blender.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Making Hummus in a Food Processor
- Remove and discard outer skin of chickpeas (pinch the chickpea between your fingers and it should easily slide off). Discard the skins. Removal is not necessary, but I find it gives a smoother consistency to the hummus. You can skip this step if you are pinched for time.
- Place chickpeas in a food processor. Process for about 1 minute. Once stopped, scrape sides of processor with a rubber spatula. It will be crumbly at this point.
- Add pumpkin puree, tahini, oil, garlic, salt, pumpkin pie spice, black pepper, cumin, smoked paprika, and cayenne. Process again for another 3 minutes, stopping to scrape sides of processor, as necessary.
- With processor going, drizzle in water (start with 3 tablespoons) and process for about 3 minutes. Add more water, as necessary, to reach your desired consistency.
- When everything is smooth, creamy and combined, taste for seasoning and add more if necessary.
- Transfer hummus to a serving dish. If desired, drizzle with a little olive oil and garnish to taste with any of the garnish ideas. Serve and enjoy!Note: Enjoy immediately or properly store in an airtight container in your refrigerator and enjoy within 3 to 4 days.
Notes
- Peel those chickpeas for an even smoother consistency. Just pinch between your thumb and forefinger and it will slide right off. If you don’t have the time to do this, though, no worries!
- Prep time is about 20 minutes if you are peeling your chickpeas. If you are skipping this, the prep time is reduced considerably.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
