Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based (vegan), gluten-free recipe for Smoky Pumpkin Hummus. With only 7 ingredients, not including pantry staples, you can blend up this flavorful hummus in just 10 minutes. Turn to canned pumpkin—or use up your fall pumpkins by creating a hand-crafted pumpkin puree—to create this healthy, nutrient-packed hummus. With the power of chickpeas, hummus, spices, and olive oil, this recipe is rich in protein, vitamins, minerals, fiber, health fats, and potent phytochemicals linked with colorful pumpkins. A touch of cumin and smoked paprika provides a robust flavor profile. Try serving it with whole wheat pita or flatbread, sandwiches, wraps, veggie-burgers, or as a condiment for veggie balls. It’s perfect for fall—or really year round!
Learn how to make this Smoky Pumpkin Hummus in my recipe video here.Print
Take a classic chickpea tahini hummus and give it a smoky, pumpkin flavor and golden-orange color in no time with this simple, plant-based (vegan), gluten-free recipe.
- 1 15-ounce can chickpeas (garbanzo beans), with liquid
- 2 garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini (sesame seed paste)
- ¼ teaspoon ground black pepper
- 1 tablespoon extra virgin olive oil
- 3/4 cup pumkin, canned or cooked and pureed
- 1 teaspoon cumin seeds
- ½ teaspoon smoked paprika
- Additional extra virgin olive oil
- Additional smoked paprika
- 1 tablespoon pumpkin seeds
- Drain the chickpeas, reserving the liquid. Put the chickpeas into a blender or food processor.
- Add the garlic, lemon juice, tahini, black pepper, olive oil, pumpkin, cumin seeds, and smoked paprika.
- Blend, gradually adding enough of the reserved chickpea liquid to make a smooth, thick, creamy dip.
- Pour the dip into a serving dish and garnish with a drizzle of olive oil and sprinkle of smoked paprika, and pumpkin seeds.
- If not serving immediately, store in an airtight container in the refrigerator for up to 3 days.
To serve this hummus as an appetizer, place a small serving dish of garnished hummus in the center of a platter. Arrange triangles of whole wheat pita bread and pieces of fresh raw vegetables, such as carrots, celery, bell peppers, mushrooms, asparagus, broccoli, and snow peas, on the platter.
- Category: Dip
- Cuisine: Mediterranean
- Serving Size: 1 serving
- Calories: 124
- Sugar: 3 g
- Sodium: 44 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 5 g
Keywords: vegan hummus, pumpkin hummus, hummus recipe
I love to use my Nutribullet for making this hummus recipe! Get a discount by ordering your own nutribullet here.
For more plant-based hummus recipes, check out some of my favorites:
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