10-Minute Pumpkin Hummus Recipe

Pumpkin Hummus with pepitas and pomegranate seeds drizzled with olive oil

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

Cook Time 0

Total Time 10

Servings

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.
15 ounce chickpeas, 15 ounce pumpkin purée , 2 cloves garlic, ½ lemon, ⅓ cup tahini, 1 tablespoon pure maple syrup, 1 teaspoon kosher salt, 1 teaspoon ground cumin, ¾ teaspoon ground cinnamon, ⅛ teaspoon cayenne pepper, ¼ cup olive oil
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.
Garnishes: with extra virgin olive oil
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

SHARE IF THIS RECIPE MADE YOUR DAY A LITTLE BRIGHTER

Nutrition