Make delicious, creamy Pumpkin Hummus from any leftover pumpkin puree you may have from your fall baking recipes. It’s easy to make and a great snack or appetizer.
With the current state of increasing grocery prices at the supermarket, any kind of food waste becomes even more painful. This is where this hummus recipe comes in – it’s a perfect way to use up any pumpkin puree you may have leftover from other recipes that don’t use a full can.
Hummus is a dip made from blended cooked chickpeas (garbanzo beans) that originates in the Mediterranean. It is equally common among the countries of Greece, Lebanon, Israel, Egypt, Syria, Palestine (and more probably).
It is creamy, delicious and nutritious – a good source of protein and fiber. Hummus is great as a dip and spread. And it really lends itself to add more than just the basic ingredients to make flavored hummus varieties.
Ingredients for Pumpkin Flavored Hummus
Aside from the basics (chickpeas, tahini, lemon juice, olive oil, garlic) there is of course pumpkin puree, as well as some reserved chickpea liquid or water, and spices and seasonings (salt, cumin, paprika, black pepper, cayenne, allspice).
How to Make Pumpkin Hummus
- Add all of the ingredients (except chickpea liquid/water) to a food processor. A high speed blender with tamper will work too.
- Blend everything together and add chickpea liquid or water 1 tablespoon at a time as needed to reach desired consistency.
- Stop the food processor/blender and scrape down the sides with a spatula to ensure everything gets evenly incorporated.
- Keep blending until smooth and evenly combined.
- Transfer the pumpkin hummus to a storage container or serving bowl. Flatten the surface with the back of a spoon while also creating some grooves.
- Pour a little more olive oil over the top and into the grooves (keeps surface from drying out). Optionally, top with toasted pumpkin seeds (pepitas), sesame seeds, a few whole cooked chickpeas, Za’atar seasoning, or sprinkle with (smoked) paprika powder.
How to serve this Pumpkin Hummus
It makes a fantastic dip for all kinds of veggie sticks (carrots, cucumbers, celery, bell pepper slices, broccoli florets) and crackers (pita chips, tortilla chips, wheat thins) or flat bread triangles (pita bread or naan).
Additionally, hummus is also a yummy and nutritious spread. Use it on sandwiches and in wraps as you would mayo or other sauces.
How long does pumpkin hummus last in the refrigerator?
Store the hummus in an airtight container in the fridge for up to 1 week.
You can also freeze hummus in a freezer-safe container for 3-4 months. Once thawed, give it a good stir to reconstitute the smooth consistency.
What can you put in hummus to make it taste better?
Whenever I bring my homemade hummus to a potluck, it gets lots of compliments and is among the first things gone. Often, I am asked what makes mine taste so much better than store bought hummus. Here is what I think it comes down to:
- Flavorings: like the pumpkin puree here, you can also add roasted beets, red peppers, or carrots, herbs and more to simple garbanzo bean hummus to give it extra depth
- Good Tahini: yes there are no tahini hummus recipes, but it is part of the original Mediterranean recipe and the sesame paste gives great nutty flavor. I love using homemade tahini. If using store bought tahini, make sure it hasn’t gone rancid and doesn’t have an overly bitter flavor
- Lemon Juice: real, freshly squeezed lemon juice. Not the bottled stuff. I’ve used lime juice in a pinch, but it’s not the same
- Seasonings: salt and black pepper are a must, but don’t stop there. Add spices like cumin, (smoked) paprika, cayenne or chili powder for a little heat, and more
- Olive oil: don’t skip the olive oil to make oil-free hummus. But also don’t add too much. I like to keep it at 2 tablespoons per can of chickpeas. Instead of adding more oil, use the chickpea liquid or water to thin out too thick hummus.
- Maple syrup: finally, if your hummus seems to heavy on the savory or acidic side, you can balance the flavor with a little bit of maple syrup
Original Images from 2013:
More Hummus Recipes You’ll Love:
Creamy Pumpkin Hummus
- 1 15-oz can chickpeas or 1.5 cups cooked chickpeas (reserve some liquid)
- 1/2 cup pumpkin puree or roasted squash puree
- 1 garlic clove (or 3-5 roasted garlic cloves)
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil more to drizzle on top
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 tsp pepper
- 1 dash allspice
- 1/4-1/2 tsp cayenne pepper optional for spicy hummus
Start by draining the chickpeas. Reserve some of the liquid to add if needed.
To a food processor add all of the ingredients (chickpeas, pumpkin puree, garlic, tahini, lemon juice, olive oil, cumin, paprika, salt, pepper, allspice, and cayenne.
Turn on the food processor and blend to combine all of the ingredients. If the hummus looks dry, add some of the chickpea liquid (or regular water) 1 tablespoon at a time to adjust until it reaches the desired consistency.
Also, stop the food processor at least once to scrape down the sides with a spatula to ensure everything gets evenly incorporated.
When everything is smoothly incorporated, taste the hummus and add more salt, pepper, cayenne, or lemon juice as needed.
Transfer the hummus to a serving bowl, drizzle with olive oil and sprinkle with toasted pumpkin seeds, za'atar, or smoked paprika powder. Serve with vegetables, pita, crackers etc.
This pumpkin hummus recipe first appeared on my travel blog a Nomad’s Dream.