Pumpkin hummus is a festive appetizer and a creative way of to bring the taste of fall and feature pumpkin flavor to your table.
If there was ever the perfect go-to snack or easy appetizer in existence, I think it would be hummus. By themselves, garbanzo beans and tahini are rather… well, tough to swallow, if you know what I mean.
But, together with garlic and olive oil, well, there is something amazing to enjoy. Hummus is super easy to make at home, and I love mixing in other flavors to make my hummus unique. And since it’s fall and pumpkin season, why not make some pumpkin hummus?
Why this recipe is so great
The base ingredient in hummus is garbanzo beans, also known as chickpeas. They are packed with protein and rich in fiber. Hummus also includes tahini, which is ground sesame made into a paste.
Just like garbanzo beans, tahini is a fabulous source of protein. But, tahini is also high in calcium, omega-3 and omega-6 fatty acids. No wonder hummus is known as a super-food all over the world!
This is also the time of year when I make my own homemade pumpkin purée. I keep them in plastic bags in my freezer, ready whenever I feel like sneaking in pumpkin. And since it is fall, most of use have bits of leftover pumpkin purée in our fridge.
So why NOT add some pumpkin goodness into the easiest appetizer ever?
Ingredients you need
- Garbanzo Beans: Traditional hummus is made with chickpeas (aka garbanzo beans). I like to use canned beans, but you can use dried and then cook them. You can also use other beans for hummus, like great northern beans, navy beans or cannellini beans. I used all of these beans for hummus.
- Tahini: Another traditional base ingredient for hummus is tahini, which is sesame paste. you could substitute tahini with nut butter, but do understand that this will alter the taste.
- Lemon Juice: You can freshly squeezed lemon juice or even lime juice for the zing in this hummus.
- Garlic: I love garlic and love having garlic in my hummus. Not a fan? You can skip it or use garlic powder.
- Extra Virgin Olive Oil: A quality olive oil is a must for making hummus. You can use a mild flavored oil or a spicy one. You can also use infused olive oil for additional flavor, like lemon or garlic.
- Pumpkin Purée: You can use canned pumpkin or homemade pumpkin purée.
- Salt and Pepper
- Garnish: Kalamata olives, dried mint, ground cinnamon
Recipe Step-by-Step Instructions
1. In a food processor purée tahini, lemon juice, garlic, olive oil, salt, pepper, pumpkin purée and garbanzo beans until smooth.
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2. Spread hummus into a serving bowl and garnish with your choice of olives, olive oil, mint and cinnamon. Serve chilled or at room temperature.
That’s it! Super easy!
Expert Tips and Recipe FAQS
The beauty of hummus is that you can customize it to your own personal taste. If you like things spicy, add some red pepper flakes or hot sauce. Want it less savory? Add in some cinnamon. Customize it to your liking.
- Don’t have a food processor? Feeling a bit… lazy?! Feel free to mix pumpkin into some ready-made hummus. And your secret is safe with me!
- Use homemade pumpkin purée or canned pumpkin. Whatever you have on hand. You could even use leftover butternut squash that has been roasted and mashed. Just thin it out with water until it is the consistency of canned pumpkin purée.
- Serve your pumpkin hummus with pita chips, crackers, flat bread or crudités (carrots and vegetables)
If stored in the refrigerator in an air tight container, your hummus should last about 4 to 5 days.
Traditionally chickpeas (aka garbanzo beans) are used in making hummus. But you can also use great northern beans, navy beans or cannellini beans.
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Pumpkin Hummus
Ingredients
- ⅓ cup tahini
- ¼ cup lemon juice
- 2 garlic cloves
- 3 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¾ cup pumpkin purée
- 15 oz canned garbanzo beans drained and rinsed
- ¼ cup kalamata olives pitted and chopped
- ⅛ teaspoon dried mint optional
- ⅛ teaspoon ground cinnamon optional
Instructions
- In a food processor purée tahini, lemon juice, garlic, olive oil, salt, pepper, pumpkin purée and garbanzo beans until smooth.
- Spread hummus into a shallow serving bowl and garnish with your choice of olives, olive oil, mint and cinnamon.
- Serve chilled or at room temperature.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
