This Pumpkin Hummus is a great way to put a Fall twist on a classic hummus recipe. Easy to make in a couple minutes so it’s perfect to serve when you need a last minute appetizer. Savory, creamy and with just a slight hint of pumpkin flavor. Vegan, GF, DF, Easy.
So with the Fall season being in full swing, I thought it was the perfect time to celebrate with this Fall inspired hummus.
Which obviously it needed a little pumpkin in the mix for sure. 😉
And yes the combination of pumpkin and garbanzo beans really makes it extra creamy and delicious.
Plus with it being so easy to make it’s a great recipe to easily add to any of your holiday gatherings.
And if you’re really into pumpkin everything right about now….
Then you may also wanna try these Coconut Flour Pumpkin Banana Muffins which are super popular on the blog.
Or if you’re looking for something that requires no baking these Pumpkin Pie No Bake Energy Balls are a personal favorite of mine. 😁
INGREDIENTS FOR THIS HUMMUS
- Garbanzo beans- chickpeas
- Pumpkin puree- not pumpkin pie filling
- Olive oil
- Tahini
- Lemon juice
- Garlic
- Seasonings
- Optional- pumpkin seeds for topping
HOW TO MAKE THIS PUMPKIN HUMMUS
It’s really pretty easy with a food processor. You could probably also use a high powered blender but I haven’t tried that method so can’t say for sure.
So first you want to drain and rinse the can of chickpeas.
Then measure out the pumpkin puree and put that in the food processor with the chickpeas and give a good pulse.
Then add remaining ingredients and pulse till smooth and creamy.
Can serve immediately or store in airtight container in the fridge.
WHAT TO SERVE WITH PUMPKIN HUMMUS
- Tortilla chips
- Plain GF crackers
- Veggies
- GF sandwich rolls or wraps
HOW TO STORE PUMPKIN HUMMUS
It can be stored in an airtight container in the fridge for up to a week.
You can also freeze it in freezer safe airtight containers if you wish to double the batch.
Just thaw in the fridge overnight.
OTHER PUMPKIN RECIPES YOU MAY LIKE….
Pumpkin Chocolate Chip Coconut Flour Cookies
Pumpkin Pie Spice Coffee Smoothie
Chocolate Chip Pumpkin Maple Granola
AND IF YOU TRY THIS RECIPE PLEASE BE SURE TO LET ME KNOW IN THE COMMENTS BELOW…..
I’d love to hear if you make this & how you like it. Plus please be sure to include a star 
rating.
Until next time-xoxo
Pumpkin Hummus (Vegan, GF, DF)
Ingredients
- 1 15.5 ounce can garbanzo beans
- 1 cup pumpkin puree
- 2 tbsp. olive oil
- 2 tbsp. tahini
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 1/2 tsp. cumin
- 1/8 tsp. cayenne pepper
- salt to taste
- optional: pumpkin seeds
Instructions
- Put all of the above ingredients in the food processer and pulse until smooth.
- Store in airtight container in the fridge for up to a week.
Notes
Nutrition
Updated- originally posted September 2016
Hummus is one of my go-to snacks, and I love the fall spin you gave this! It must be delicious with the pumpkin!
Thanks Marcie! This was my first pumpkin hummus and yes I was pleased with the results 🙂
Can you use something other than almond butter
You could use tahini which is in most hummus or you could try peanut butter! Let me know how it turns out for you 🙂
I am obsessed with all things pumpkin, naturally, since it’s officially fall! But I have NEVER thought about pumpkin hummus. This looks so delicious! I am going to try this this weekend. Thank you for sharing this! And your photography is lovely.
Thanks Tiffany! I hope you enjoy it and it really ended up being pretty good after tweaking it several times 🙂