This luscious pumpkin hummus blends the smoothness of chickpeas with a seasonal pumpkin twist and warm autumn spices. Perfect for fall gatherings, this recipe is a crowd-pleaser, whether you’re snacking or serving as a unique and healthy Thanksgiving appetizer.
Jump to RecipeWHY YOU WILL LOVE THIS PUMPKIN HUMMUS RECIPE
Creamy fall flavor in every bite! With its rich, creamy texture and perfect balance of sweet pumpkin and savory chickpeas, this this festive pumpkin hummus is both nutritious and delicious! It’s a healthy fall appetizer or snack with a seasonal flair, bringing warmth and color to your fall table. Perfect for Thanksgiving, Friendsgiving, or any other fall gatherings!
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INGREDIENTS FOR PUMPKIN HUMMUS RECIPE
All the perfect ingredients for a healthy fall appetizer.
- Chickpeas: These protein-packed legumes provide a creamy base and mild flavor, enhancing the hummus’s smooth texture.
- 100% Pure Pumpkin Purée: Adds a sweet, earthy flavor and creamy consistency, embodying the taste of fall in every bite.
- Garlic: Fresh garlic gives a subtle sharpness, balancing the sweetness of the pumpkin and bringing depth to the hummus.
- Lemon Juice: A splash of acidity brightens the flavor, bringing a refreshing contrast to the rich ingredients.
- Tahini: Adds a nutty, slightly bitter element, enhancing the hummus’s creaminess and depth.
- Maple Syrup: Sweetens the mix with a hint of caramel warmth, pairing beautifully with the pumpkin and spices.
- Kosher Salt: Balances flavors, enhancing each ingredient's unique taste.
- Ground Cumin: Earthy and warm, cumin brings a subtle spice that complements the pumpkin’s sweetness.
- Ground Cinnamon: Adds a touch of sweetness and warmth, giving the hummus a cozy, autumnal taste.
- Cayenne Pepper: A small pinch gives a mild kick, balancing the sweet and savory elements with a hint of spice.
- Olive Oil: Adds richness and enhances the creamy texture, while boosting healthy fats.
- Aquafaba: Chickpea liquid that helps adjust the texture, making the hummus light and fluffy if needed.
HOW TO MAKE THIS HEALTHY FALL APPETIZER
- Prepare the hummus: Add all ingredients to a food processor, except the aquafaba. Blend for 2-3 minutes, checking for thickness and creaminess. For a thinner or creamier texture, slowly stream in the aquafaba, one tablespoon at a time, until reaching the desired texture.
- Plate the pumpkin hummus: Spoon the hummus into a bowl and drizzle with extra olive oil. Garnish with pomegranate arils and toasted pepitas.
- Serve: Pair with soft pita bread, pita chips, sliced apples, or a colorful array of veggies like celery, cucumber, broccoli, cauliflower, and radishes. Enjoy!
YOU MAY LIKE THESE OTHER HUMMUS RECIPES
PUMPKIN HUMMUS USEFUL EQUIPMENT OPTIONS
One of the following appliances will help you blend this hummus recipe, here are brands I use at home.
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
CUSTOMARY DIET CATEGORIES FOR THIS HEALTHY FALL APPETIZER
Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.
Here is a quick reference if you are trying to meet a dietary consideration.
- DF = Dairy Free: this recipe contains no dairy.
- EF = Egg Free: this recipe has no eggs.
- GF = Gluten-Free: when paired with gluten-free dippers.
- NF = Nut Free: this recipe is nut-free.
- PB = Plant-Based: this recipe is entirely plant-based.
- VE = Vegetarian: this recipe is suitable for vegetarians.
- VG = Vegan: all ingredients are vegan-friendly.
10-Minute Pumpkin Hummus Recipe
Ingredients
- 15 ounce chickpeas (425g) drained (reserve liquid)
- 15 ounce pumpkin purée (425g) 100% pure (canned or fresh)
- 2 cloves garlic minced or grated
- ½ lemon (about 1 tablespoon/15 ml) juiced
- ⅓ cup tahini (80ml)
- 1 tablespoon pure maple syrup (15ml)
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon cayenne pepper
- ¼ cup olive oil (60ml)
- 4 tablespoons aquafaba (60ml) chickpea liquid from the can
- Garnishes: with extra virgin olive oil pomegranate arils, and toasted pepitas
Instructions
- Prepare the hummus: Add all the ingredients, except for the aquafaba, to a food processor. Blend for 2-3 minutes until the hummus is smooth. Check the thickness and creaminess, and if you want a thinner or creamier consistency, run the food processor and slowly add the aquafaba one tablespoon (15 ml) at a time until you reach your preferred texture.
- Plate the hummus: Spoon the pumpkin hummus into a serving bowl, drizzle with extra virgin olive oil, and garnish with pomegranate arils and toasted pepitas.
- To Serve: Pair with soft pita bread cut into pie shape triangles, crispy pita chips, sliced apples, or a selection of crudites like celery sticks, cucumber sticks, broccoli, cauliflower, radish, and asparagus spears. Enjoy!
Notes
- Tahini: A sesame seed paste, available in the nut butter or “ethnic” aisle of most grocery stores. Tarazi brand tahini in my personal favorite.
- Storage: Store the pumpkin hummus in an airtight container in the refrigerator for up to 1 week. Make ahead for gatherings as a healthy fall appetizer, or enjoy the leftovers as a healthy snack.
One of the following appliances will help you blend this hummus recipe, here are brands I use at home.
- Vitamix Blender
- Cuisinart 12-Cup Food Processor
- Ninja 1000-Watt Nutri Professional Personal Blender
- Rubber Spatula
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