I was putting together a Thanksgiving-themed menu for this month’s upcoming 2-pounds-of-vegetables-a-day post (this is what I do with my spare time, LOL), when I had a brainwave for my mid-afternoon snack: pumpkin hummus!
Sure enough, I’m not the first person to have thought of adding pumpkin to hummus. Luckily, that means there are plenty of recipes online for inspiration. After lots of playing in the kitchen and making a ridiculous amount of hummus (they say it freezes well—fingers crossed), I finally came up with a version that’s tasty, oil-free, and husband-approved. Win!
Pumpkin hummus is a snap to make!
Best of all? It’s super easy to make—it literally takes 5 minutes. Just chuck all the ingredients in the food processor and let that puppy run until everything is nice and smooth.
5 Tasty ways to use pumpkin hummus
Of course this hummus tastes amazing with raw vegetables, but don’t relegate this hummus to the veggie tray! Try it:
- In a wrap with apples, thinly sliced red onions, and tempeh bacon
- Stirred into mac n’ cheeze
- Packed in a lunchbox with apple slices
- Slathered on soft pita wedges
- Spread on crackers and sprinkled with paprika & pumpkin seeds for a pretty Thanksgiving appetizer
However you have it, hope you enjoy this healthy, autumn-inspired hummus!
- 2 cans (15 oz) chickpeas or cannellini beans, rinsed and drained
- 1 can (15 oz) pumpkin (1¾ c)
- 2 Tbsp lemon juice
- 4 tsp maple syrup
- 4 tsp dried crushed rosemary or 4 tsp dried sage
- ½ tsp salt, plus more to taste
- ¼ tsp garlic powder
- 2 Tbsp tahini or almond butter (optional)
- 2 Tbsp water
- Place ingredients in a food processor and blend for 2 minutes or until smooth, scraping sides as needed. Garnish with a dash of paprika and pumpkin seeds, a sprig of fresh rosemary, or a drizzle of maple syrup.
Pin it for later:
Shared on Tasty Tuesday, Foppema’s Farm Recipe Swap, Food & Fitness Friday, Gluten Free Fridays, Healthy Vegan Fridays, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Plant-Based Potluck Party, and Real Food Fridays.
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I'm Lee, an RD thriving on a healthy plant based diet.
Lee, thank you!! This sounds fabulous!! And I LOVE that it takes 5 minutes to make. I also like the addition of rosemary, and that you can use cannellini beans instead of chickpeas if you want to. And that wrap with apples, red onion and tempeh? Inspired!! xoxo
Hi Maria, thanks for the kind words! I’m really leaning towards fast and easy recipes these days. I feel like that’s the only way I’ll eat healthy with the happy chaos that surrounds the holidays getting underway! 🙂
Oh man, I would eat this straight with a spoon – Sounds flipping phenomenal!
Funny that you say that, ’cause that’s my preferred consumption method. The ultimate in quick & easy! 😉
This hummus looks so great! I never thought to put almond butter in hummus! Great idea!
Thanks Amber! I’ve made this hummus with both tahini and almond butter, and I still can’t decide which I like better. Almond butter is nice and neutral, lets the other flavors shine through a bit more. I like it in bean dips for just that reason!
This looks great. Love the color!
Thanks Bethany! It comes out so pretty–on GF crackers with a little garnish (pumpkin seeds, sliced almonds, a little fresh rosemary, etc) it makes a gorgeous appetizer!
Your pumpkin hummus looks awesome! I actually have never tried pumpkin in hummus (I’m so boring, I usually just make plain hummus, haha) but I think I need to now. I love the idea of subbing the tahini for almond butter too – I love tahini, but it’s good to know I can use almond butter if I run out of tahini!
Thanks Kyra! Pumpkin in hummus is surprisingly tasty; just make sure you use about twice the volume of chickpeas/beans to keep the texture on target. 🙂 Almond butter gives a slightly less “hummus-y” flavor, but the end result still ends up being delicious. Actually, in this recipe, we couldn’t decide which version we liked better!
Hi Lee,
Great recipe for Hummus. I love anything with pumpkin in and this sounds like winner. Would be great with Thanksgiving meal just as dip. Thanks for sharing on Real Food Fridays. Pinned
Thanks Marla! I’m actually planning to take this with me to a potluck this weekend, because I’m super busy and it comes together in no time. 🙂
This is actually the first pumpkin hummus recipe I have come across – so I consider it unique =)
Sounds great! And I like how quickly you can throw it together for last minute guests. So many ways to enjoy it!
ps. This is being featured on HVF this week. I’m pinning and sharing!
That makes my day! Thanks Kimmy. As always, Healthy Vegan Fridays is one of my all-time fave blog hops!
This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Sunday! Lou Lou Girls
Thanks ladies, I love the Lou Lou Girls linkup!
Oh I love hummus and am always looking for new variations – this sounds amazing; I can’t wait to try it.
Hope you like it; I took it to a potluck last night and it got good reviews! 🙂