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Pumpkin Hummus with pepitas and pomegranate seeds drizzled with olive oil
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10-Minute Pumpkin Hummus Recipe

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.
Course Appetizer, Snack
Cuisine American
Keyword Healthy Fall Appetizer, Pumpkin Hummus Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 10
Calories 188kcal

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

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.
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
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Nutrition

Serving: 1serving | Calories: 188kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 241mg | Potassium: 267mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6650IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 2mg