Pumpkin Hummus Recipe
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These two pumpkin hummus recipes (one sweet, and one savory) make a delicious, autumn-inspired snack!
It’s officially my favorite time of year! Pumpkin time! And not just because you get to buy one and carve it into a puuuurty jack-o-lantern, but also because you get to eat it!! (The pumpkin, not the jack-o-lantern).
Yup, yup… I love the pumpkin patches, the hay bales everywhere I look, the Halloween decorations, and the chill in the evening air. There’s just nothing like it! And one of my favorite recipes to make this time of year is this clean eating pumpkin hummus.
The flavor in both of these dip recipes is what autumn tastes like. Deliciously comforting! Oh, and they are accidentally vegan too! And yes, it’s gluten-free as well if you make sure to use gluten-free ingredients. So eat up!
Why Make These Pumpkin Hummus Recipes?
Well aside from the crazy deliciousness of both versions of pumpkin hummus, homemade hummus is actually very beneficial, health-wise too.
- Chickpeas – (A.K.A. garbanzo beans) A great source of fiber and plant-based protein, as well as iron, magnesium, and calcium.
- Pumpkin – It has tons of fiber, controls blood pressure, and has been said to normalize heart function. Plus, it has lots of vitamin E, B6, A, C, and iron.
- Maple Syrup – While maple is still being heavily studied, it is showing many promising benefits such as high levels of antioxidants, zinc, calcium, and magnesium. It is also more nutritious than honey.
What To Serve With Pumpkin Hummus
Depending on what type of hummus you make, you’ll have different options for what to serve with it. Here are some ideas:
Savory Pumpkin Hummus
Veggies such as carrots, cucumber slices, celery, and peppers (a red, yellow, or orange bell pepper will work best here. Green peppers aren’t as good with this) work great here. You can also spread this on sandwiches and wraps, and even mix it into a salad. You can also cut pita bread into triangles and bake them with a spritz of oil and some savory seasonings to go with this.
Sweet Pumpkin Hummus
Try pita chips or cinnamon pita chips. They go perfectly with the sweetness of this hummus! Certain crackers will also work here. Try some honey-sweetened, wholegrain graham crackers! Oh, and this pairs nicely with peanut butter too if you want to make a peanut butter sandwich with a twist.
About The Ingredients
You can print the recipes from the recipe cards below.
Sweet Pumpkin Hummus
Chickpeas – drained and rinsed if canned – low sodium or homemade is best.
Pumpkin puree – not pumpkin pie filling.
Pure maple syrup – Don’t use the imitation stuff.
Pure vanilla extract – Here again, do not use imitation vanilla.
Pumpkin pie spice – no sugar added.
Salt – only if using homemade beans – omit for canned beans.
Savory Pumpkin Hummus
Pumpkin puree – Not pumpkin pie filling.
Cooked chickpeas – or canned chickpeas. Drain and rinse them.
Tahini – This is an essential ingredient in most hummus recipes. It can be found at most grocery stores.
Lime juice – Freshly squeezed or bottled.
Garlic cloves – You can also use garlic granules or garlic powder if you prefer
Salt – I used pink Himalayan salt. But use whatever you normally cook with.
Cumin powder | Paprika | Olive oil
For Savory Garnish
- Roasted Pumpkin seeds
- A drizzle of olive oil
- Red paprika
- Black and white sesame seeds and chopped cilantro
- A sprinkle of cayenne pepper
- Smoked paprika
- A spritz of lemon juice
For Sweet Garnish
- A drizzle of honey
- A sprinkle of cinnamon over the top
- A sprinkle of pumpkin pie spice over the top (no sugar added)
- Some chopped walnuts or pecans
How To Make Pumpkin Hummus
- First, if you are making your beans at home, do so. The recipe below does not include the prep time for this. I have found that a super easy way to make beans is in an Instant Pot. You can find directions for making them that way, here. If using canned beans, drain and rinse them. (And omit the salt called for in the recipe below.)
- Second, collect all your ingredients. so you have everything on hand and set up your food processor.
- Next, put all the measured ingredients into the food processor and blend until you have smooth hummus.
- Lastly, serve with pita chips or spread over your morning toast. Easy!
- Store this in the fridge for up to one week (but it probably won’t last that long!
How To Store Pumpkin Hummus
Regardless of which recipe you make, both of them should be stored in an airtight container and kept in the refrigerator. Both will last in the fridge for up to 4 or 5 days.
How To Serve Pumpkin Hummus
No matter which version you make, simply serve your hummus in a small serving bowl with your dippers surrounding it on a platter. Extra items on the side can be a variety of nut butters or any sauce you like to give your guests variety.
Recipe Tools
If you need an Instant Pot for cooking beans, or a food processor for making hummus, here are two brands sold on Amazon that I recommend. (Affiliate links)
MORE HUMMUS RECIPES:
Pumpkin Hummus Recipe Cards
Savory Pumpkin Hummus
Equipment
- 1 Food processor
Ingredients
- 1 cup pumpkin puree (Not pumpkin pie filling)
- 1 cup cooked chickpeas
- 4 tbsp. tahini
- 2 tbsp. lime juice
- 5 medium garlic cloves (peeled)
- ½ tsp. salt
- ½ tsp. ground cumin
- 1 tsp. paprika
- ¼ cup olive oil
Garnish
- Roasted pumpkin seeds
- Olive oil
- Paprika
- Black and white sesame seeds
- Chopped, fresh cilantro (optional)
Instructions
- Measure out all the ingredients.
- Place them all in a blender bowl.
- Blend until smooth.
- Garnish and serve.
Notes
Nutrition
Sweet Pumpkin Hummus
CLICK TO WATCH THIS RECIPE IN ACTION!
Equipment
- Food processor
Ingredients
- 2 cups chickpeas (drained and rinsed if canned – low sodium or homemade is best)
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup pure maple syrup
- 1 tsp. pure vanilla extract
- 1 tbsp. pumpkin pie spice (no sugar added)
- â…› tsp. salt (only if using homemade beans – omit for canned beans)
Instructions
- Place all ingredients in a food processor. Blend until smooth (about 3-4 minutes).
- Serve over toast or with pita chips.
Notes
Nutrition
Recipe updated 6/12/18.
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This is the time of year when pumpkin gets added to everything! I always think of pumpkin as good in sweet dishes, but savory is good too. My favorite is pumpkin ravioli! Yummy!
Kim – Yes! I love it with deep-fried sage. Not the healthiest choice, but dang it’s good!
OMG! I made this for a visit with a friend (didn’t have pumpkin, substituted left over sweet potato) and YUM! This will be my go-to dip recipe for the holidays for sure! Thanks!
Christine – Fantastic! Glad you liked it!
THIS loos like a recipe I am definitely going to try! YUMMM!
Jeni – I hope you enjoy it! 😀
What are the blue chips along with the hummus? I’m trying to switch over my kiddos to a “better” chip. Thanks!
Simply Shannon – They are not completely clean, but with a kid in the house, it’s hard not to have some chips. So I get organic, gmo-free, blue corn chips at Whole Foods. The brand is “Garden of Eatin'”
Where can I find pure tahini?
Kristi – Many stores carry it. I know Whole Foods has it. You can also make it. I have a recipe here on my blog for tahini sauce. Works about the same.
I love pumpkin and LOVE hummus, not sure why I am so hesitant to try this but giving it a shot tonight! I’ll let you know how it goes 🙂
Thanks!
Sarah
Sarah – Please do! It really was very much like regular hummus. I promise. 🙂
I love hummus. This is a fun twist on the classic recipe!
I LOVE ANYTHING PUMPKIN! WHAT A GREAT WAY TO INCORPORATE PUMPKIN WITH SOMETHING ELSE SO YUMMY!
Megan – Thanks! I hope you like it! 🙂
What is clean that I can dip into hummus? I usually use crackers or chips. Sometimes I’ve used cucumber but that is not my favorite. What does everyone else use?
Sara – Ak Mak crackers are clean and very good with hummus. I believe the “Mary’s Gone Crackers” brand also has a clean variety and they are pretty good. You could also bake your own sweet potato chips.
I’m so excited to try this!!!! I used to work at a very nice restaurant in Decorah, Iowa and we featured a different hummus every week. My all time favorite was called a pumpkin maple hummus, it tasted like desert soooooo yummy!!! I can’t wait to try your recipe!!!!
Thank you
Katie – Awesome! This is definitely a savory dish though. You may want to add some honey and change the spices if you are looking for something more like dessert. Enjoy!
oh my goodness this looks so yum. Plan on trying it this weekend 🙂
Nicole – I hope you enjoy it!