It’s that time of the year when pumpkin-spiced things are everywhere, and I wanted to start incorporating that Fall flavor into some of my meals, like this Pumpkin Hummus.
I love hummus, and I have to confess I cannot live without it! But sometimes, I get bored about eating the same flavors every week, so it was a good candidate for experimenting with pumpkin flavor, and I loved it.
My new favorite snack for Fall!
HOW TO PREPARE THIS PUMPKIN HUMMUS
This Fall snack is so easy to make, tastes delicious, and it’s healthy. It’s also Vegan, of course, and Gluten-Free and Oil-Free.
For this recipe, you will need to mix the ingredients of the classic hummus plus pumpkin pure, and that is all.
- Both chickpeas and pumpkin pure can be either canned or prepared from scratch. Sometimes, I prefer using cans to speed up some processes.
- I used as a base my Low-Fat Hummus, and I adjusted the amount of aquafaba to help with the smoothness of this hummus. Additionally, this time, I added the tahini as an ingredient for the creaminess; however, you can omit it or replace it with water instead.
- Garlic clove: I only use one, but you can add more if you want.
- Lemon juice since the acidity helps in giving the hummus a depth of flavor.
- To improve the flavor, I used the classic ground cumin and paprika. I love adding coconut aminos for a salty taste and sweetness. And you can opt for adding salt or not, depending on your dietary needs.
- Topping with toasted pumpkin seeds is optional, but it’s a great addition!
All you have to do is blend all the ingredients but the pumpkin seeds in a blender or food processor until smooth and creamy.
Read the recipe card below for detailed ingredients, measurements, steps, and notes.
What you’ll love about this recipe? Well, it is:
- Creamy and cozy.
- Savory with a great Fall flavor from pumpkins.
- Healthy, perfect for snacks.
- Great for all ages.
- Super simple.
- And Delicious!
WATCH THE STEP-BY-STEP VIDEO!
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RECIPE AND INSTRUCTIONS
PUMPKIN HUMMUS EASY RECIPE
Equipment
- Food processor
Ingredients
- 1 can chickpeas 15 ounces or 425 g can of chickpeas rinsed and drained (reserve the liquid).
- 1 can pure pumpkin 15 ounces or 425g can.
- 1 clove garlic peeled.
- 1 tbsp tahini
- 3 tbsp lemon juice fresh.
- ¼ cup aquafaba liquid of chickpeas can.
- 1 tsp coconut aminos
- ½ tsp ground cumin
- ½ tsp paprika
- salt to taste
- 2 tbsp pumpkin seeds toasted, optional for topping.
- crushed red pepper optional for garnish.
Instructions
- Add all ingredients in a blender or food processor, except for the pumpkin seeds if using. Puree until very smooth and creamy.
- Adjust the consistency with more aquafaba or water if needed (1 tbsp at a time). Additionally, taste the hummus in case you need to adjust the flavor based on your preferences. Add more garlic, paprika, cumin, salt, etc.
- Transfer to a serving bowl, and top with toasted pumpkin seeds and crushed red pepper if desired.
- Serve with your favorite healthy snacks, and enjoy!
Notes
- The tahini can be replaced for water or aquafaba if you don’t have it at home or you don’t want to use it. You can also skip it entirely.
- Store the hummus in an airtight container in the refrigerator for up to 4 days.
WAYS TO ENJOY THIS PUMPKIN HUMMUS
Serve with your favorite healthy snacks, like whole-grain pitta bread, carrots, celery stalks, tortilla chips, and more.
I also love using it as a spread on my sandwiches!
And if you’re hungry for more dips like this one, try some or all these recipes:
LOW-FAT HUMMUS (TAHINI AND OIL-FREE)
EASY AND QUICK GUACAMOLE SAUCE
