Create a flavorful and smoky Creamy Pumpkin Hummus with just a few additions to your classic hummus recipe: canned pumpkin, cumin seeds, and smoked paprika. Your hummus will come alive with the earthy flavors and golden-orange color in no time, thanks to this simple vegan pumpkin hummus recipe. Is hummus gluten free? Yes, this recipe is also gluten free.

With only 7 budget-friendly ingredients, not including pantry staples, you can blend up this healthy hummus in just 10 minutes. Turn to canned pumpkin—or use up your fall pumpkins by creating a hand-crafted pumpkin puree—to create this healthy, nutrient-packed hummus. With the power of chickpeas, hummus, spices, and olive oil, this recipe is rich in protein, vitamins, minerals, fiber, health fats, and potent phytochemicals linked with colorful pumpkins.

What to eat with hummus?

Try serving this recipe with whole wheat pita or flatbread, sandwiches, wraps, veggie-burgers, or as a condiment for vegan meat balls.

How long does hummus last?

This hummus recipe lasts for up to five days in an airtight container in the fridge. It’s perfect for fall—or really year round!

Learn how to make this Creamy Pumpkin Hummus in my recipe video here.

This recipe uses canned pumpkin puree, but you can make your own fresh pumpkin puree here. Print

Creamy Pumpkin Hummus

(12 votes, average: 4.75 out of 5)
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4.8 from 12 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 10 minutes
• Yield: 8 servings
• Diet: Vegan

Description

This smoky creamy pumpkin hummus recipe is vibrant with the flavors of chickpeas, canned pumpkin, tahini, garlic, lemon juice, and spices.

Ingredients

• 1 (15-ounce) can chickpeas (garbanzo beans), reserve liquid
• 2 garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons tahini (sesame seed paste)
• ¼ teaspoon ground black pepper
• 3/4 cup pumpkin, canned or cooked and pureed
• 1/2 teaspoon cumin seeds
• ½ teaspoon smoked paprika
• 1 tablespoon extra virgin olive oil

Garnish (optional):

• Additional extra virgin olive oil
• Additional smoked paprika
• 1 tablespoon pumpkin seeds

Instructions

1. Drain the chickpeas, reserving the liquid. Place the drained chickpeas in a blender or food processor.
2. Add the garlic, lemon juice, tahini, black pepper, pumpkin, cumin seeds, and smoked paprika.
3. Blend, gradually adding the olive oil and enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
4. Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds, if desired.
5. Serving immediately, or store in an airtight container in the refrigerator for up to 5 days.

Notes

To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.

• Prep Time: 6 minutes
• Category: Dip
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 124
• Sugar: 3 g
• Sodium: 44 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Carbohydrates: 16 g
• Fiber: 4 g
• Protein: 5 g

Keywords: vegan hummus, pumpkin hummus, hummus recipe

Did you make this recipe?

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For more plant-based hummus recipes, check out some of my favorites:

Beet White Bean Hummus
Tomato Pesto Hummus
Hummus with Green Peas
Cranberry Jalapeno Hummus
BEST Classic Hummus
Chickpea Sun-Dried Tomato Basil Hummus
Pistachio Hummus

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