Creamy Pumpkin Hummus

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Creamy Pumpkin Hummus is the perfect healthy appetizer to celebrate fall! 

This savory hummus is a beautiful color of orange and would be perfect at a tailgate, before trick or treating or after school snack with sweet apples and pears or pita bread. 

Hummus is so easy to make in a food processor and only takes about 5 minutes to make. I like to garnish my pumpkin hummus with pumpkin seeds, rosemary and pomegranate seeds. 

This recipe features garbanzo Beans, canned pumpkin, tahini, fresh squeezed orange juice and warm spices. You will love this fall dip! 

We love using hummus in veggie, hummus or rice bowls. Try it in this Sweet Potato Hummus, Easy Mediterranean Hummus or this Mediterranean Buddha Bowl. 

If you like pumpkin you should also try my Thai Roasted Pumpkin Soup, Pumpkin Curry Recipe, Pumpkin Mac and Cheese, Easy Pumpkin Oatmeal, Pumpkin Ravioli or these Pumpkin Muffins. 

Recipe Ingredients You’ll Need

• Beans: Hummus traditionally uses chickpeas as the main ingredient. You can use canned otherwise soak them overnight.
• Pumpkin Puree: You can use canned pumpkin puree for convenience or roasted fresh pumpkin for a deeper flavor. If using fresh, sugar pumpkins (also called pie pumpkins) work best.
• Olive Oil: Try to use extra virgin olive oil if you can. It has the best flavor
• Tahini: Tahini is another important ingredient in hummus. It helps to give it the taste you know so well as well the texture. 
• Orange Juice: The orange juice helps sweeten the hummus and thin it a bit.
• Spices: The warm spices of cumin, cayenne red pepper and paprika work nicely with the pumpkin. You also could try warm spices of cinnamon, cloves and allspice.
• Syrup: The maple syrup helps to sweeten the hummus.

For exact ingredient amounts and instructions, see the full recipe card below. 

How to Make Pumpkin Hummus

Step 1: Prepare Chickpeas: Drain the chickpea liquid into a bowl and set aside. Rinse the chickpeas.

Step 2: Add Ingredients to Blender: In a food processor combine the chickpeas, pumpkin, olive oil, tahini, orange juice, cumin, cayenne pepper, salt, syrup and garlic.

Step 3: Blend: Process all the ingredients until smooth. Add some of the chickpea liquid if the hummus it too thick and blend until smooth. Transfer to a serving platter or bowl. Refrigerate for two hours before serving if you can.

Garnish with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples, pretzels or pears.

Ways to Modify this Pumpkin Hummus

• Spices: The spices I used can be change to other options like cinnamon, cloves and allspice, a more mild spice like Italian seasoning or even chili powder for a bit of a kick. 
• Creamy Hummus: I like my hummus creamy. To create an extra creamy hummus try adding a couple of ice cubes to the food processor while you blend.
• Chickpea Liquid: If your hummus needs thinned out at all try using the liquid from the chickpeas, olive oil or a bit of water. I add it while the food processor is blending so I can gauge how much is needed. 

Storage Tips

It stays fresh in an airtight container in the fridge for up to 5 days. Stir before serving, as natural separation may occur.