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If you’ve never tried it, this pumpkin hummus recipe is a total game changer! This savory and complex hummus recipe combines unexpected ingredients in a way that will delight.
Pumpkin hummus – sure to be an instant classic at your home, especially in fall!
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Table of contents
From-Scratch Pumpkin Hummus
If you’re a pumpkin fanatic, this amazing hummus is for you. Even for non-pumpkin people, this savory pumpkin hummus is a delicious twist on the classic.
The combination of creamy homemade hummus and pumpkin work so perfectly together, you’ll be shocked that you didn’t try it sooner. Without the traditional sweet pumpkin spices of cinnamon or nutmeg, pumpkin takes on a different flavor.
I love to serve this hummus at parties with my friends, they always ask me what the secret ingredient is!
Although I love this in the fall, once you try it, this will become a year-round favorite.
Check out my web story on this delicious hummus!
How to Make Pumpkin Hummus
First, gather the following ingredients –
- Chickpeas (preferably shelled) – Chickpeas (also known as garbanzo beans) are the base for hummus. The softened beans blend into a smooth paste. I have included the directions to shell these chickpeas. Although you don’t have to peel them, peeled chickpeas create a smoother and creamier texture.
- Garlic – Garlic is a powerhouse ingredient in hummus. It adds flavor, depth, spice, and pulls all the other ingredients to the forefront.
- Tahini paste – Tahini paste is made from hulled sesame seeds. It adds a smoky and distinctive flavor to hummus that helps to make it so distinctive.
- Celtic Sea Salt – Celtic Sea Salt is made from evaporated sea water, so it has literally the best flavor of the ocean. It also has more minerals than table salt.
- Lemon Zest – Lemon zest is a very flavorful but often underutilized part of the lemon. Lemon zest contains concentrated lemony flavor because of the citrus oils in that outer skin.
- Olive Oil – Olive oil is a staple ingredient in hummus. It adds its own unique flavor, but also amplifies the other flavors, like garlic and herbs. A really good olive oil will have a little bit of a spicy finish.
- Sumac – Sumac is a popular spice in the Middle East. It has a tangy and almost citrusy flavor and is a distinctive part of many cuisines. A beautiful bright red, sumac adds depth to hummus.
- Mashed roasted pumpkin or pumpkin puree – If you have a pumpkin, separate the pumpkin meat from the outer skin and roast until soft. Mash with a potato masher or add to a food processor. Canned pumpkin works too, and is easier to get year-round.
- Cumin – Cumin is an aromatic spice that is prevalent in Middle Eastern and Mexican cooking. It’s very distinctive and has a warm and pungent flavor.
- Cayenne – Cayenne peppers are closely related to jalapenos and bell peppers. They’re used to throughout many types of cuisines. Ground cayenne adds heat and brings out all the other flavors in a dish.
- Paprika – Paprika is also made from ground chili peppers, but tends to be sweeter and milder than cayenne because of the peppers its made from. Cayenne and paprika go well together to balance the hotness and the sweetness while contributing to a smoky flavor.
- Salted Pumpkin Seeds – Salted pumpkin seeds are a great snack and are healthy too! In this recipe they add a satisfying crunch.
Once you’ve assembled your ingredients, make the hummus using the following method:
- If you decide to shell your chickpeas (and it’s not absolutely necessary – I just strongly suggest it for a creameir and more consistent outcome) use my easy methods ->
- Put all the ingredients except for pumpkin seeds in a blender or food processor – blend until smooth and creamy.
Tips and Tricks to Perfect Pumpkin Hummus & FAQs
Remove chickpea skins. Follow our methods below to remove chickpea shells before blending into hummus. This will make your hummus smoother and have a more intense flavor without the tough, fibrous husk on the chickpeas.
- Soak your chickpeas overnight in plenty of cold water. Baking soda should be added at the beginning of the soaking time. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
- OR Cover chickpeas with water, bring to the boil, then remove from the heat and leave to soak for 1 hour. Baking soda should be added when the pan is removed from the heat. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
If using pumpkin puree, add pumpkin last. Since pumpkin puree is already smooth, blend hummus first and add pumpkin at the end, so the rest can smoothly blend.
Use fresh pumpkin. You can roast or boil your own pie pumpkin and mash it for this recipe – you will need about two cups of puree. The flavor is amazing from fresh pumpkins!
FAQs
You don’t have to, but it’s not that hard to do if you have a while to soak them and I find it makes the final product so much better!
Pumpkin hummus is a delicious and savory twist on classic hummus with the subtle notes of pumpkin or squash. Adding pumpkin brings out the creaminess of the hummus even more.
Absolutely! Start by doubling the cayenne pepper and see how you like it. Go wild if that’s what you like.
Store it in an airtight container in the fridge for up to three days.
If you’re allergic to sesame, swap tahini for cashew, almond, or sunflower butter. In a pinch, you can also use smooth natural peanut butter and olive oil.
What to Serve With Pumpkin Hummus
Try serving this hummus with a variety of different dipping options, veggies, pita and chips make for great options! To buy the bowl I served this hummus in, click here.
We love serving this pumpkin hummus with Greek favorites like grilled lamb souvlaki, pan fried halloumi, Greek tzatziki, and griddled gyros! For a fall twist, try this hummus at Thanksgiving with an easy Greek stuffing!
Pumpkin Hummus Recipe
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Pumpkin Hummus
Equipment
Ingredients
- 3 cups cooked chickpeas peeled
- 3 garlic cloves minced
- ½ cup tahini paste
- ½ tsp celtic sea salt
- Juice and zest of 1 lemon
- Olive Oil
- ¼ teaspoon sumac
- 2 cups mashed roasted pumpkin or 1 15 oz can pumpkin puree
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
Instructions
Prep chickpeas:
- Soak your chickpeas overnight in plenty of cold water. Baking soda should be added at the beginning of the soaking time. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
- OR Cover chickpeas with water, bring to the boil, then remove from the heat and leave to soak for 1 hour. Baking soda should be added when the pan is removed from the heat. Rinse chickpeas, running fingers over them, and husks should slide right off. Discard husks.
- Add ingredients but ½ pumpkin seeds to blender or food processor and blend until fine and smooth.
- Add to bowl and top with rest of pumpkin seeds, pinch of salt, and a pinch of cayenne pepper to garnish.
