This easy savory pumpkin hummus recipe is vegan, gluten-free, and made with real pumpkin—no canola oil here! Make this for your next fall gathering or Thanksgiving menu.
Rinse and drain chickpeas. Then add to a food processor or blender along with pumpkin, tahini, garlic cloves, lemon juice, salt, smoked paprika, curry or cumin, and cinnamon. Blend until the pumpkin hummus is creamy and smooth, scraping down sides as needed. See notes below.Add iced water little by little until you reach the desired texture.
Taste and adjust seasonings as needed, adding extra lemon juice for acidity, cumin or paprika for smokiness, tahini for nuttiness, more garlic for intensity, pumpkin puree for sweetness and added pumpkin flavor, salt to make it savorier and extra virgin olive oil or garbanzo beans liquid for creaminess.
Transfer hummus to a serving bowl and garnish (suggestions in notes).
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Notes
If you are in a rush, you can. Use unsweetened pumpkin puree, raw garlic cloves, and omit the rosemary.To achieve the perfect flavors complexity, either:
Stovetop: Heat the oil in a small skillet or saucepan over medium heat. Add garlic and rosemary sprig (whole) and sauté for 1-2 minutes until slightly brown to allow the flavor to infuse the oil.
Oven: roast the pumpkin wedges for 20-30 minutes, along with a garlic head and rosemary sprigs.
Then add the mix to the food processor and pulse until smooth and creamy (you can save some garbanzo beans for garnish).Adjusting seasonings: The leftover liquid from the canned or boiled chickpeas is a great resource to adjust the thickness and creaminess of your creamy pumpkin hummus without altering the flavor.Garnishing options: Our favorite garnishes for homemade hummus are sesame seeds, pumpkin seeds, chopped parsley, extra virgin olive oil, smoked paprika (or cayenne pepper), a couple of cooked garbanzo beans, roasted garlic cloves, and roasted pumpkin chunks.