Give classic hummus a seasonal twist with this Smoky Pumpkin Hummus! You can 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. With only 7 budget-friendly ingredients, not including pantry staples, you can blend up this healthy hummus in just 10 minutes. This creamy, savory pumpkin dip channels the earthy sweetness of pumpkin with smoky spices as a delicious plant-based appetizer or snack that is perfect for fall gatherings, Halloween parties, holiday entertaining, or everyday snacking. This vegan and gluten-free hummus is a tasty way to enjoy pumpkin beyond breads and desserts. Serve it with fresh vegetables, whole-grain crackers, or pita for a flavorful dip that brings seasonal ingredients to your table. 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, tahini, and olive oil, this recipe is rich in protein, vitamins, minerals, fiber, health fats, and potent phytochemicals linked with colorful pumpkins. Nutrition Note: This hummus recipe does not contain added salts or sugars, and is light in olive oil.
What to Eat with Hummus?
Hummus can go beyond traditional dips with pita and veggies (though we certainly love that classic style, too!) Try serving this hummus in sandwiches, wraps, and veggie-burgers, or as a condiment or dipping sauce for vegan meat balls, roasted veggies, buffalo cauliflower, or vegan kofta. Hummus is also the ultimate packable food to tote along for lunch, picnics, potlucks, or camping trips.
How Long Does Hummus Last?
If you’re wondering how long you can enjoy hummus, it depends on the type you are trying. Store-bought hummus brands typically display their best by dates, which may extend to 2 weeks. Homemade hummus recipes, such as this hummus recipe, generally last for up to five days if stored in an airtight container in the fridge. Remember, if you are transporting hummus to keep it in a cooler on ice for food safety purposes.
Learn how to make this Creamy Pumpkin Hummus in my recipe video here.
Here are the simple ingredients you’ll need to make this recipe.This recipe uses canned pumpkin puree, but you can make your own fresh pumpkin puree here.Print
This smoky pumpkin hummus is a creamy, flavorful vegan dip made with pumpkin and savory spices. Enjoy this easy gluten-free appetizer with veggies or crackers.
Ingredients
Scale
1 (15-ounce) can chickpeas (garbanzo beans), reserve liquid
Drain the chickpeas, reserving the liquid. Place the drained chickpeas in a blender or food processor.
Add the garlic, lemon juice, tahini, black pepper, pumpkin, cumin seeds, and smoked paprika.
Blend, gradually adding the olive oil and enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
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.
Serving immediately, or store in an airtight container in the refrigerator for up to 5 days.
Makes 8 (about 1/4 cup) servings (about 2 1/4 cups for the whole recipe)
Notes
This recipe contains no added salt. If you’d like to add a pinch or two of salt according to your taste preference, add in step 2.
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.
Oh my! I cannot wait to try this! I’m not a ‘pumpkin spice everything’ kinda gal, though in it’s place the spice mix is lovely. OTOH I really enjoy pumpkin itself, and this sounds right up my taste profile! With a few baby carrots, bell pepper strips and torn garlic naan I could easily make a meal of this! Thanks for brightening my snacking day!
the hummus looks great but what i really want to know about is the crackers which look wonderful. it so hard to find a good vegan cracker and one that isn’t totally terrible in terms of nutrition. Where did you get them? did you make them?
You have really sharp eyes! Those are indeed special crackers. I brought them home from Sweden on a recent trip there. There are many types of crispbreads in Sweden, as they are part of the traditional diet. This particular one is the Leksands brand. While you may not be able to find that particular brand in the US, you can find lots of crisp breads available, such as this Wasa product here.
Oh my! I cannot wait to try this! I’m not a ‘pumpkin spice everything’ kinda gal, though in it’s place the spice mix is lovely. OTOH I really enjoy pumpkin itself, and this sounds right up my taste profile! With a few baby carrots, bell pepper strips and torn garlic naan I could easily make a meal of this! Thanks for brightening my snacking day!
the hummus looks great but what i really want to know about is the crackers which look wonderful. it so hard to find a good vegan cracker and one that isn’t totally terrible in terms of nutrition. Where did you get them? did you make them?
thanks.
You have really sharp eyes! Those are indeed special crackers. I brought them home from Sweden on a recent trip there. There are many types of crispbreads in Sweden, as they are part of the traditional diet. This particular one is the Leksands brand. While you may not be able to find that particular brand in the US, you can find lots of crisp breads available, such as this Wasa product here.