This smooth and creamy pumpkin hummus recipe is a delicious and healthy way to celebrate autumn.
I’ve shared several hummus recipes here before, but I believe one can never have too many hummus recipes. A hummus recipe for every season, I say! Like many plant based eaters, hummus is a staple in my kitchen. It’s packed with protein and fiber, tasty, and satisfying. My lunch most days includes hummus in some form or another. In a wrap, for dipping veggies, or on top of a salad bowl. After a bowl of guacamole, hummus is at the top of my list for entertaining, whether at home or bringing to friends’ houses.
While most weeks I do pick up my hummus at the grocery store, I try to make it myself as much as possible. Homemade hummus is so incredibly simple to make. All you need is a food processor, a can of garbanzo beans, some tahini, and garlic. You can then play around with flavors. My all time favorite is the Edamame Basil Hummus in my cookbook. It’s always a crowd pleaser. When you make hummus at home you get to control the quality of ingredients and save money. Instead of hummus with filler ingredients, you get organic, natural hummus from home.
Every year I get excited about all the fall goodies and pumpkin treats. I’ve never been a huge lover of the beloved pumpkin spice latte, which now is so popular it just goes by “PSL.” I do love the idea of the PSL though. It’s all about celebrating the season with a cup of warm and cozy flavors. With temperatures in the 100s here the past few days I have not done any cooking with heat, and certainly am not interested in hot drinks, no matter how festive they are. That’s okay though, I’ve embraced pumpkin in other, unconventional, and maybe more natural ways. Like this Pumpkin Smoothie, and this pumpkin hummus. It has those classic fall spices and pumpkin, without the heat and sugar.
I used canned (actually it was boxed) pumpkin, but you could also use roasted butternut squash or sweet potato and it would be delicious! For this pumpkin hummus, I was aiming for flavors like in these Butternut Squash Toasts because they are just so divine. Though this hummus has fall spices, it’s not spicy. I actually would have liked a little heat here. If you feel that way, try using chipotle instead of smoked paprika. I love garnishing bowls of hummus with veggies, seeds and herbs. Pomegranate seeds are one of my favorite toppings, but here I used cubed roasted beets, pepitas, edible flower petals, and sage.
Pumpkin hummus is a beautiful dip for a crudités platter or just to keep in the fridge for snacking. It would be a fabulous appetizer for Halloween or Thanksgiving celebrations, and just as delicious as a vegan sandwich spread.
- 3 cloves garlic, peeled and roughly chopped
- 1 can chickpeas/garbanzo beans, drained (reserve a few for garnish)
- 2 tablespoons tahini (I used Trader Joe’s)
- 3/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1 tablespoon chopped fresh sage
- 2 tablespoons extra virgin olive oil
- Pulse garlic in a food processor until finely chopped. Add chickpeas, tahini, pumpkin, spices, salt and sage. Process until smooth. Taste and add another pinch of salt and adjust spices if desired. Store in the refrigerator.