All Recipes Pumpkin Hummus
Pumpkin hummus is your new favorite fall dip! It’s so easy to make, healthy, delicious, and takes just 10 minutes to make from start to finish.
Growing up in the Middle East meant that my childhood consisted with a lot of hummus, and falafel. Hummus can be enjoyed for breakfast, lunch or dinner. Or for a snack as a dip with crackers or veggies.
As we’re celebrating fall flavors, I made a large batch of pumpkin puree and started adding it to all foods possible! It’s great for not just desserts, but to make things like pasta sauces, soups, and pumpkin hummus.
Pumpkin Hummus Recipe
This vegan pumpkin hummus is very rich and creamy, you will love the texture. It’s a super healthy and easy to prepare dip that is usually eaten with toasted pita bread, but bread can be substituted with celery sticks, carrots, or sliced cucumbers.
I wrote a detailed post about making an authentic classic hummus, so make sure to check it out. For this pumpkin hummus, you will need:
And if you’re feeling a bit adventurous, don’t be afraid to play with the ingredients! If you like things hot, you can double the amount of the chili powder, if you’re making this hummus to take to work then it’s better not to add garlic! Love smoked paprika? Add it!
Pumpkin Hummus With Cinnamon Sugared Pita Chips
You will need either a food processor, a blender, or a small electric chopper. The blender will give you the smoothest consistency, but I like my hummus a bit chunky and my KitchenAid food processor does a great job when it comes to hummus.
Get all of your ingredients, and put them in the food processor. Blitz until you get a smooth dip. Depending on how smooth or runny you would like your hummus to be, add water.
And of course, adjust the seasonings to your preference. I always taste my hummus after it’s all blended up, and decide whether I would like to add more salt, garlic, or chili.
Pumpkin Hummus Recipe And Serving Suggestions
I don’t usually use canned pumpkin puree. I always buy a fresh pumpkin to either consume fresh or freeze. And to make the puree I just cook the pumpkin in my pressure cooker, or roast it, then I blitz it using a food processor until smooth. Here’s a detailed pumpkin puree recipe.
I suggest finding tahini to make this recipe perfect, but if you can’t find it, or you are unable to have sesame, there are alternatives.Almond butteror cashew butter will give a similar flavor. You can also leave the tahini out altogether. You’ll still get a wonderful chickpea spread without the added nutty flavor that the tahini brings.
I sometimes make hummus sandwiches, or pack to take for lunch to work, or even to picnics! It makes a healthy and light snack.
Roasted Garlic & Rosemary Pumpkin Hummus Recipe
Did you make this? Be sure to leave a review below and tag me on Facebook , Instagram , or Pinterest !
Calories: 101 kcal , Carbohydrates: 7 g , Protein: 2 g , Fat: 7 g , Saturated Fat: 1 g , Sodium: 593 mg , Potassium: 169 mg , Fiber: 2 g , Sugar: 2 g , Vitamin A: 9635 IU , Vitamin C: 3.5 mg , Calcium: 31 mg , Iron: 1.4 mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.This spiced pumpkin hummus is the most delicious addition to all of your fall parties! Chickpeas, garlic, tahini, tasty seasonings, and rich pumpkin combine to create a flavorful fall appetizer you won’t be able to get enough of.
Creamy Pumpkin Hummus (5 Minute Recipe)
If you’re wondering what to bring to your next fall get-together, hummus is always a hit! It’s hard to resist that creamy, savory flavor especially when you pair it with your favorite chips! You’ll have to try this black bean hummus, avocado hummus, or lime chipotle hummus next!
‘Tis the season for pumpkin! If you’re like me and you love anything made with pumpkin or pumpkin spice, you’re in for a treat. This pumpkin hummus is creamy, savory, a little bit sweet, and extremely addictive! (Even if you’re not a pumpkin lover, you’ve got to give this pumpkin hummus recipe a try! It’s so good it will make you a believer.) Hummus alone is one of my favorite snacks and I didn’t think it could get any better, but pumpkin adds the BEST richness and flavor to it! It’s a must-make for any party or get-together this season.
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As if you needed more reasons to make this amazing fall appetizer, it’s healthy, too! Hummus is packed with protein and fiber as well as vitamins and antioxidants from the pumpkin purée! Anything that’s healthy but tastes
Roasted Pumpkin Houmous
Is a winner in my book. Pair it with naan, pita bread, or your favorite chips! I know you and your guests will love it as much as I do!
This rich and tasty fall snack only takes a handful of pantry staples to make! I keep a lot of pumpkin puree on hand this time of year, so this is one of my go-to recipes to make in a pinch! All you need to do is pick up some tahini and then break out your spice rack to complete your tasty pumpkin hummus!
You’ll have this amazing pumpkin hummus ready to go in 10 minutes from start to finish. It’s so easy! Speaking from experience, you’ll want to keep a few chips on hand to taste test. No judgment if you decide to eat the whole batch yourself! It’s too good to resist.
White Bean And Roasted Pumpkin Hummus
Pumpkin hummus is a fun twist on traditional hummus. I love the added nutrients and the addition of spices that make the flavor so unique! Here are some variations to make this pumpkin hummus just the way you like it!
Pumpkin hummus has a nice, long shelf life so you can snack on it throughout the week. You can serve it with all of your favorite dippables or even use it as a spread for sandwiches, gyros, burgers, or flatbread pizzas!
This spiced pumpkin hummus is the most delicious addition to all of your fall parties! Chickpeas, garlic, tahini, tasty seasonings, and rich pumpkin combine to create a flavorful fall appetizer you won't be able to get enough of.
Smoky Chipotle Pumpkin Hummus
Calories: 245 kcal Carbohydrates: 25 g Protein: 8 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 3 g Monounsaturated Fat: 8 g Sodium: 403 mg Potassium: 326 mg Fiber: 7 g Sugar: 5 g Vitamin A: 5057 IU Vitamin C: 4 mg Calcium: 58 mg Iron: 3 mg
Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.
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