This straightforward pumpkin hummus recipe blends chickpeas with pumpkin for a enjoyable fall appetizer prepared in simply 10 minutes! Excellent for entertaining or meal prep, this vegetarian dip is of course vegan and gluten-free.
I really like each pumpkin and hummus individually, however collectively? You may suppose pumpkin belongs within the candy class with pumpkin bread and pumpkin spice lattes.
However the first time I made this pumpkin hummus recipe for a fall celebration, it disappeared so quick that I barely bought a second style! Seems, utilizing canned pumpkin in hummus is surprisingly good: it’s creamy and savory, with an undertone of autumnal goodness. Everybody requested for the recipe, and it’s gone on to turn out to be one in all my favourite snacks for fall events!
Elements You’ll Want
I’ve examined this recipe dozens of instances and located you solely want just a few components for excellent taste. This pumpkin hummus comes out savory sufficient to pair with greens and crackers however fascinating sufficient that individuals really bear in mind consuming it days later.
- Chickpeas: I at all times use canned for comfort, however you’ll be able to prepare dinner dried chickpeas in the event you’re planning forward.
- Pumpkin puree: Be sure you seize plain pumpkin puree, not pumpkin pie filling. You need to use contemporary home made pumpkin puree or the canned model.
- Contemporary lemon juice: At all times use juice from an actual lemon: bottled juice doesn’t have the appropriate taste.
- Floor cumin: This spice provides important heat to this recipe.
- Maple syrup: It provides only a trace of sweetness that balances the earthiness of the pumpkin with out making the dip style dessert-like.
- Olive oil: It provides richness: you may also drizzle on high for that traditional hummus look.
5-Star Reader Overview
“Precisely what I used to be searching for! I had all these components readily available. The flavour profile is on level. Thanks a lot for sharing this recipe; it’s scrumptious!” -Lisa
The way to Make Pumpkin Hummus
This straightforward pumpkin hummus recipe takes simply minutes to whip up. The fundamental steps for making this hummus recipe are as follows (or scroll all the way down to the recipe):
- Begin by processing a peeled garlic clove in your meals processor till it’s finely chopped.
- Add the drained chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup, and olive oil to the meals processor. Mix till utterly easy and creamy, scraping down the edges as wanted.
- Switch to a serving bowl and high with a drizzle of olive oil, a sprinkle of paprika, and contemporary cilantro leaves if in case you have them readily available.
Professional Tip: For those who like just a little warmth, add a pinch of cayenne pepper to the combo for a delicate heat.
Texture and Consistency Notes
For those who desire a thicker hummus, you’ll be able to scale back the quantity of pumpkin puree barely: begin with ½ cup then add extra pumpkin to style.
For a thinner, extra dippable consistency, you’ll be able to add a tablespoon or two of aquafaba (the chickpea liquid from the can) or water whereas mixing. I really use the aquafaba as a necessary ingredient for texture in my traditional hummus recipe.
Methods to Serve This Fall Appetizer
This pumpkin hummus is extremely versatile. I’ve served it at informal game-day gatherings and whilst a Thanksgiving appetizer. Listed below are my favourite pairings:
- Pita bread, both warmed within the oven or toasted into crispy pita chips, is at all times a success.
- Contemporary greens are nice in the event you’re searching for a lighter possibility. I particularly adore it with carrots (clearly), celery sticks, bell pepper strips, and cucumber rounds.
- Do-it-yourself crackers additionally work properly. My almond cashew crackers are notably good with this dip.
- I’ve even served it as a variety on sandwiches and wraps, the place it acts virtually like a creamy condiment. It really works properly as a part of a veggie wrap.
Storage and Make-Forward Ideas
This pumpkin hummus shops properly refrigerated, which makes it excellent for meal prep or making forward for gatherings. Switch it to an hermetic container and refrigerate for as much as 5 days.
Professional Tip: If the hummus appears to be like a bit dry after storing, don’t add extra liquid instantly. Simply deliver it to room temperature and stir it properly: the oils will redistribute and it’ll look creamy once more.
Recipe Variations to Attempt
When you’ve mastered the essential recipe, listed below are some variations I really like:
- Candy: To make a dessert dip like my brownie batter hummus, omit the cumin and garlic. Use 1 to 2 tablespoons maple syrup and ½ to 1 teaspoon pumpkin pie spice, to style.
- Spicy Pumpkin Hummus: Add ¼ teaspoon of cayenne pepper and a touch of smoked paprika for a kick.
- Further Creamy: Add 2 tablespoons of tahini if you’d like that traditional hummus richness alongside the pumpkin.
Dietary Notes
This pumpkin hummus recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Regularly Requested Questions
Completely! Contemporary pumpkin puree works splendidly. Simply be sure it’s well-drained and never watery, or your hummus can be too skinny. Discover ways to make home made pumpkin puree right here.
Sure! Whereas pumpkin typically seems in candy recipes, this hummus is decidedly savory. The cumin, garlic, and lemon juice guarantee it tastes like a dip, not a dessert.
Be sure you’re mixing lengthy sufficient. Additionally, including just a few tablespoons of the chickpea liquid (aquafaba) helps create that silky texture.
Simple Pumpkin Hummus
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This pumpkin hummus is ideal for fall and takes solely 10 minutes to whip up! Many dishes with this seasonal squash are candy, however this savory pumpkin recipe is a crowd-pleaser!
- Prep Time: 10 minutes
- Prepare dinner Time: 0 minutes
- Complete Time: 10 minutes
- Yield: 2 ½ cups
- Class: Appetizer
- Methodology: Blended
- Delicacies: Mediterranean
Elements
- 1 small garlic clove
- 15-ounce can chickpeas (or 1 ½ cups cooked)
- ¾ cup pumpkin puree
- ½ teaspoon kosher salt
- 1 ¼ teaspoons floor cumin
- 2 tablespoons contemporary lemon juice
- 1 teaspoon maple syrup
- 1 tablespoon olive oil
Directions
- Peel the garlic clove. Place it within the bowl of a meals processor and course of till finely chopped.
- Drain the chickpeas and reserve the liquid from the can (aquafaba). To the bowl of the meals processor, add the chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup and olive oil. (If desired, add a pinch of cayenne for some spice.) Mix totally to mix. If the feel must be creamier, add just a little aquafaba. To make the flavour pop extra, add extra salt or lemon juice. Shops refrigerated for as much as 5 days.
Notes
- Candy variation: Omit the cumin and garlic. Use 1 to 2 tablespoons maple syrup and ½ to 1 teaspoon pumpkin pie spice, to style.
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