This easy pumpkin hummus comes together in 5 minutes in your food processor! Adding pumpkin puree to homemade hummus adds a veggie pop, a slightly sweet flavor, and a gorgeous orange color to the popular dip. Curry powder, turmeric, and a little cayenne pepper add a deeply savory, peppery flavor that complements the sweetness of the squash. Serve this pumpkin hummus as a dip with pita bread, crackers or crudités, spread on toast for an easy breakfast, or use any other way you like hummus!
Oh hello everyone, Fall Baker. Did you use a cup of pumpkin puree from the can and now have about ¾ cup left to use? (Hi, it’s me. Leftover puree from last week’s pumpkin tiramisu!).
Well, then let me humbly suggest you prepare a portion of pumpkin hummus to consume. A delicious sauce made savory with the addition of curry and other spices, and a wonderful break from the usual sweetness that pumpkin cooking usually results in.
Ingredients and substitutions
- Canned chickpeas – white beans, cooked red lentils or other light-colored legumes will work (keep in mind that they may affect the consistency of the hummus) – plus the chickpea liquid (aquafaba).
- Pumpkin puree – homemade or store bought. If you have leftover cooked squash or other winter squash puree, this will work too.
- Curry powder
- Turmeric – can be omitted, but adds peppery flavor and gorgeous color.
- Cayenne pepper – it can be omitted for a very delicate version.
- Cinnamon – can be omitted or use pumpkin pie spice mix instead.
- Garlic – Fresh is best, not jarred.
- Honey – or maple syrup, can be omitted but adds just a hint of delicious sweetness!
- Tahini – Tahini It’s a sesame paste (similar to peanut butter but made with sesame seeds instead of peanuts). You can find it at most grocery stores, but if needed, you can alternatively use a nut butter or another seed butter such as sunflower seed butter, keeping in mind that it may affect the flavor and texture.
- Lime juice – or lemon juice (Hummus usually uses lemon, but the lime was a nice and unique complement to the curry and pumpkin flavors.)
- Extra virgin olive oil
- salt
- Optional hummus toppings: pumpkin seeds, chopped Aleppo or red chili pepper, chopped aromatic herbs (I used chives)more olive oil, etc.
- Things to serve with hummus: pita bread, raw vegetables, crackers, etc.
How to prepare pumpkin hummus
First, drain the chickpeas in a sieve over a measuring cup or glass bowl – you’ll need the liquid for later, so don’t throw it away! Then add all the ingredients to the food processor except the olive oil and chickpea liquid. Turn on the food processor and, while it is running, add the olive oil. Then drizzle in the chickpea liquid until you get a nice, smooth consistency, scraping down the sides of the food processor as needed. Serve or refrigerate in an airtight container until ready to serve. Then, top with optional toppings!
Can I avoid using chickpea liquid?
Safe! The chickpea liquid is very starchy and helps make the texture of the hummus incredibly smooth and almost fluffy. But if you accidentally throw it away or if you are sensitive to the liquid in canned beans (may cause digestive problems in some)feel free to use water instead to thin the hummus to your desired consistency.
How to store homemade hummus
This homemade pumpkin hummus can be stored in the refrigerator in an airtight container for about 5 days. You can also freeze it for up to about 4 months.
How to serve hummus
Aside from the usual – serving hummus as a dip with pita bread, crackers and/or crudités – there are other things you can do with it too!
I love hummus spread on toast for breakfast. It’s great mixed into soups or pasta sauces to thicken and add a boost of plant-based protein. Spread it on a sandwich or use it as a base for chicken salad.
Here are some other ideas for how to eat hummus.
Other recipes with pumpkin
Other recipes with homemade hummus
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Pumpkin hummus with curry and turmeric
A simple and tasty recipe for pumpkin hummus with pumpkin puree added to traditional chickpea hummus. Whips up in 5 minutes in your food processor. Pumpkin adds a nutritious veggie and beautiful orange color to hummus, with curry and other spices added for a rich, savory flavor that complements the sweetness of pumpkin.
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Portions: 16 portions
Calories: 105kcal
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ingredients
- 15 oz. canned chickpeas drained, liquid reserved, see notes
- ¾ cup pumpkin puree canned or homemade, a little more or less is fine, see notes
- 1 Clove garlic chopped, more if desired
- 2 teaspoons Curry powder
- ½ teaspoon turmeric
- ⅛ teaspoon Cayenne pepper more or less depending on your preferred level of spiciness
- ½ teaspoon cinnamon
- 1 teaspoon kosher salt
- 1-2 teaspoons Honey or maple syrup
- ½ cup tahini
- 2 spoons lime juice from about a lime or lemon juice
- ¼ cup extra virgin olive oil
- pumpkin seeds, more olive oil, herbs, chili flakes optional, to garnish the hummus
- pita bread, crackers, raw vegetables, etc. optional, serve with hummus
Instructions
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Add the drained one 15 ounces canned chickpeas, ¾ cup pumpkin pureechopped 1 clove of garlic, 2 teaspoons curry powder, ½ teaspoon of turmeric, ⅛ teaspoon cayenne pepper, ½ teaspoon of cinnamon, 1 teaspoon kosher salt, 1-2 teaspoons of honey, ½ cup tahiniAND 2 tablespoons lime juice to a food processor.
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Turn on the food processor and add the ¼ cup extra virgin olive oil. Keep the food processor running, then add a little of the chickpea liquid, until you have a smooth hummus consistency, scraping down the sides as needed.
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Serve the hummus in a bowl or spread it on a plate topped with pumpkin seeds, more olive oil, herbs, chili flakesor other seals, with pita bread, crackers, raw vegetables, etc. for dipping or using in any other way you normally use hummus (I love it spread on toast for breakfast!).
Notes
- This recipe yields about 3 ½ a 4 cups of hummus.
- Drain the chickpeas in a strainer over a glass measuring cup to reserve the liquid. The liquid will help dilute the hummus until it obtains a creamy consistency. The starch from the chickpea liquid (aquafaba) it helps make the hummus super creamy and almost fluffy in texture. If you have a digestive sensitivity to the liquid in canned beans, you can use water and rinse the chickpeas before adding them to the hummus.
- The amount of pumpkin puree it doesn’t have to be exactly ¾ cup. I find that most pumpkin cooking recipes call for 1 cup of pumpkin puree, which usually leaves you with ¾ cup left over from a standard can. Anywhere between ½ to 1 cup of pumpkin puree will work in this hummus recipe.
- Flavors develop over time and this pumpkin hummus is better if prepared the day before, but it’s also good to eat immediately!
- For a 100% vegan version, make sure to use maple syrup instead of honey.
- Save the pumpkin hummus in an airtight container in the refrigerator for about 5 days, or freeze for up to 4 months.
- Pumpkin replacement: you can use any winter squash puree, such as butternut, or even sweet potato puree, if desired.
Nutrition
Serving: 4spoons | Calories: 105kcal | Carbohydrates: 7G | Protein: 3G | Fat: 8G | Saturated fats: 1G | Polyunsaturated fats: 2G | Monounsaturated fat: 4G | Sodium: 223mg | Potassium: 106mg | Fiber: 2G | Sugar: 1G | Vitamin A: 1806UI | C vitamin: 2mg | Soccer: 26mg | Iron: 1mg
Nutrition information disclaimer
The nutritional information provided is my best estimate and does not include added sodium from flavoring seasoning, any optional ingredients, and does not take into account brands. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
