This easy pumpkin hummus recipe is vegan, delicious, creamy, healthy and can be made with any type of pumpkin! Perfect as a dip for finger food snacks and bowls or as a spread for bread, burgers & co!
Easy pumpkin hummus recipe (creamy, healthy, delicious)
I love hummus in all varieties and variations! Whether classic or with different spices or vegetables – the chickpea dip is super versatile and always perfect! During fall season, I also like to add pumpkin to creamy hummus, so I wanted to share this easy recipe on the blog too!
What to serve pumpkin hummus with?
The pumpkin hummus can be made super fast with simple ingredients. It’s not only great as a dip for various finger food & snacks, crackers, veggies, pita chips and autumnal Buddha Bowls, but also as a spread for pumpkin bread rolls, pumpkin burgers, sandwiches, wraps and more.
Quick recipe with simple ingredients
- Pumpkin: You can make pumpkin puree yourself using either a Hokkaido pumpkin or any other pumpkin or squash like butternut. Or you can use canned pumpkin puree for a quick hummus version, however make sure it is not pumpkin pie filling. You can also try adding carrots or celery oder bell peppers for variation.
- Chickpeas: I use canned chickpeas, but you can also use dried ones and soak them overnight and then cook them according to package directions.
- Tahini: I recommend using good quality 100% sesame seed paste for the best flavor.
- Garlic cloves: this is the best flavor part, right?
- Lemon juice: for a touch of acidity and a longer shelf life.
- Salt: to taste.
- Ground cumin: gives the hummus its typical oriental flavor.
- Smoked paprika: or cayenne pepper or chili for more spice.
- Water: makes the pumpkin hummus creamy, fluffy and spreadable without adding oil.
Olive oil: since this hummus recipe itself is oil-free, a drizzle of good olive oil makes the dip even better.
Parsley: or cilantro to taste.
Sesame seeds: preferably roasted sesame seeds, however, you can also use pumpkin seeds or peanuts.
Pomegranate seeds: for the perfect autumnal vibes.
How to make pumpkin hummus – It’s that easy!
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare the pumpkin puree.
First, core the pumpkin, peel if necessary, dice and steam in a pot for about 10 minutes or roast in the oven for about 20 minutes until soft (check out the detailed instructions in this post). Then allow excess liquid to evaporate and mash.
Note: Hokkaido pumpkin (red kuri squash) does not need to be peeled as the skin softens during cooking and is edible.
Step 2: Puree all ingredients
Blend the pumpkin puree along with the chickpeas, tahini, garlic, lemon juice and spices in a small blender or food processor with an immersion stick blender until creamy, adding water to desired consistency.
Note: The amount of water will vary depending on how thick your pumpkin puree is.
Step 3: Garnish and serve!
Arrange the pumpkin hummus in a bowl and garnish with a drizzle of olive oil, fresh parsley, sesame seeds and pomegranate seeds if desired. Now you can serve it with pumpkin dinner rolls, naan bread, bagels or other side dishes as a healthy dip or creamy spread. Enjoy!
How do you store hummus?
You can store your homemade pumpkin hummus in an airtight container or sealed jar in the refrigerator for up to a week. It’s best to take it out of the fridge 20-30 minutes before serving to make it more spreadable and flavorful.
How can I freeze hummus?
If you’ve made a big batch of hummus, you can freeze leftovers in a freezer-safe container for up to 6 months. Before serving, simply thaw overnight in the refrigerator.
This vegan pumpkin hummus recipe is:
- Quick and easy to make
- Requires just a few ingredients
- Low in calories
- Rich in fiber and protein
- Perfect as a dip for an appetizer platter!
More delicious recipes for dips and spreads to try
- Garlic Dip (Aioli)
- The Best Hummus
- Herb Butter
- Vegan Nutella
- Cashew Ricotta
- Vegan Cheese
- Vegan Mozzarella
- Baba Ganoush
- Green Herb Dip
- Vegan Liverwurst
- Cashew Cream
- Vegan Mayonnaise
If you try this creamy pumpkin hummus recipe, feel free to leave me a comment and a star rating! And if you take a photo of your chickpea dip and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun! 🙂
Pumpkin Hummus - creamy, vegan, healthyAuthor:
- 10.5 oz (300 g) pumpkin e.g. Hokkaido, yields approx. ¾ cup pumpkin puree
- 1 14 oz (400 g) can chickpeas 1 cup rinsed & drained
- 3 tbsp tahini sesame paste
- 2 cloves of garlic
- ½ lemon or lime, the juice of it
- ½ tsp salt or to taste
- ½ tsp cumin
- ½ tsp paprika powder or cayenne pepper or chili powder to taste
- water to desired consistency if needed
- olive oil
- parsley or coriander
- sesame or pumpkin seeds
- pomegranate seeds
*Note: Feel free to check out the recipe video + step-by-step photos above!
- Cook the pumpkin as instructed in my pumpkin puree recipe or use canned pumpkin puree.
- Then transfer to a small blender along with the chickpeas, tahini, garlic, lemon juice and spices and blend until creamy, adding water to desired consistency. (You can also use an immersion stick blender).
- Serve the creamy pumpkin hummus in a bowl and garnish with a drizzle of olive oil, parsley, sesame seeds and pomegranate seeds, if desired.
- Enjoy as a dip for snacks or bowls or use as a spread for pumpkin dinner rolls, bread, tortillas, sandwiches and burgers!
- Hokkaido pumpkin does not need to be peeled, as the skin softens during cooking and is edible.
- The amount of water varies depending on the consistency of your pumpkin puree.
- Store leftovers in a sealed container or jar in the refrigerator for up to 1 week.
- Check out the blog post above for detailed step-by-step instructions, as well as a recipe video and more information about the recipe!
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
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