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Creamy Pumpkin Hummus

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Creamy Pumpkin Hummus is the perfect fall appetizer or snack. Chickpeas, pumpkin, tahini, orange juice, maple syrup and spices mix together to create a creamy, vegan dip. You will love this fall spin on hummus. I like to pair this with pita, crackers, pretzels, veggies or pear slices. 

Creamy Pumpkin Hummus with pumpkin seeds.

CREAMY PUMPKIN HUMMUS

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! 

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. 

Creamy Pumpkin Hummus ingredients.

WHAT INGREDIENTS ARE IN PUMPKIN HUMMUS

CHICKPEAS

PUMPKIN PUREE

EXTRA VIRGIN OLIVE OIL

TAHINI

ORANGE JUICE

SPICES: CUMIN, CAYENNE RED PEPPER AND PAPRIKA

MAPLE SYRUP

GARLIC 

Creamy Pumpkin Hummus with pomegranate seeds.

HOW DO YOU MAKE CREAMY PUMPKIN HUMMUS

PREPARE THE CHICKPEAS: Drain the chickpea liquid into a bowl and set aside. Rinse the chickpeas.

BLEND THE HUMMUS INGREDIENTS: In a food processor combine the chickpeas, pumpkin, olive oil, tahini, orange juice, cumin, cayenne pepper, salt, syrup and garlic.

Creamy Pumpkin Hummus ingredients in a food processor.

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: Refrigerate for two hours before serving if you can.

ADD GARNISHES & SERVE: Garnish with pumpkin seeds and pomegranate seeds. Serve with pita chips, apples, pretzels or pears.

Creamy Pumpkin Hummus hummus in a food processor.

RECIPE TIPS AND MODIFICATIONS

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. 

HOW TO USE THIS HUMMUS: 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

Creamy Pumpkin Hummus with pita.

OTHER HUMMUS RECIPES YOU MIGHT LIKE:

BEET HUMMUS

WHITE BEAN CRANBERRY HUMMUS

HUMMUS PLATTER

LEBANESE HUMMUS RECIPE 

ROASTED RED PEPPER GREEK YOGURT HUMMUS

CUCUMBER HUMMUS BITES 

LEMON HUMMUS

Creamy Pumpkin Hummus with logo.

Creamy Pumpkin Hummus

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Creamy Pumpkin Hummus is the perfect fall appetizer or snack. Chickpeas, pumpkin, tahini, orange juice, maple syrup and spices mix together to create a creamy, vegan dip. You will love this fall spin on hummus. I like to pair this with pita, crackers, pretzels, veggies or pear slices. 

Ingredients

  • 1 - 15 ounce can of Heinen's chickpeas, rinsed and drained
  • 1 cup Heinen's pumpkin puree
  • 1 tbsp extra virgin olive oil
  • 3 tbsps Heinen's tahini
  • 2 tbsps Heinen's orange juice
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp paprika {smoked paprika for a smoky flavor}
  • 1/4 tsp salt
  • 2 tsps maple syrup
  • 3 cloves garlic
  • 1/4 cup toasted pumpkin seed kernels, or more to taste
  • 1/4 cup pomegranate seeds
  • Pita bread or pita chips

Instructions

    Drain the chickpea liquid into a bowl and set aside. Rinse the chickpeas.

    In a food processor combine the chickpeas, pumpkin, olive oil, tahini, orange juice, cumin, cayenne pepper, salt, syrup and garlic. 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.

Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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Sony Sherpa

Friday 14th of October 2022

This hummus recipe looks so delicious! I'll definitely try this and add some lion's mane mushroom powder from https://www.naturesrise.com/ for the protein boost

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