Description
This 10-Minute Cozy & Creamy Pumpkin Hummus is a deliciously smooth and slightly spiced twist on classic hummus. Combining pumpkin purée with chickpeas, warm spices like cinnamon and cumin, and a hint of maple syrup, this creamy dip is perfect for autumn gatherings or anytime you crave a comforting snack. It’s easy to prepare in just minutes and pairs wonderfully with pita chips, sliced apples, and root vegetable chips, making it a versatile and festive appetizer or snack.
Ingredients
Scale
Hummus Base
- 1 15-ounce can chickpeas, drained and rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling)
- 2 cloves garlic, minced or grated
- ½ lemon, juiced
- ⅓ cup tahini
- 1 tablespoon pure maple syrup
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon ground cinnamon
- Pinch cayenne pepper
- ¼ cup olive oil
- ¼ cup ice water (adjust as needed)
For Serving (Optional)
- Extra olive oil
- Pomegranate arils
- Toasted pepitas
- Finely chopped fresh rosemary
- Sliced apples
- Sliced carrots
- Pita chips
- Root veggie chips
Instructions
- Prepare the hummus base: Add the drained and rinsed chickpeas, pumpkin purée, and minced garlic into the bowl of a food processor. Pulse a few times to chop and combine the ingredients into smaller pieces.
- Add flavorings: Add the lemon juice, tahini, maple syrup, kosher salt, ground cumin, ground cinnamon, and a pinch of cayenne pepper to the food processor. Turn it on and slowly stream in the olive oil while the processor runs.
- Process until chunky: Allow the food processor to run for about 2-3 minutes. The mixture will become creamy but still have some fine texture, resembling a chunkier hummus at this stage.
- Smooth out the texture: While the processor is running, slowly add the ice water one tablespoon at a time. Continue until the hummus smooths out to your desired consistency. You may add more or less water as needed.
- Serve: Spoon the pumpkin hummus into a serving bowl. Drizzle extra olive oil over the top and garnish with fresh rosemary, pomegranate arils, or toasted pepitas if desired. Serve with pita chips, sliced apples, carrots, or root vegetable chips and enjoy!
Notes
- Use pumpkin purée, not pumpkin pie filling, to avoid added sugars and spices.
- Adjust the cayenne pepper amount based on your heat preference.
- Ice water helps achieve a creamy, smooth hummus texture without thinning the flavor.
- For a nut-free version, ensure the tahini is from a trusted source or substitute with sunflower seed butter.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Stir hummus before serving if it has been refrigerated, as separation may occur.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dip, Snack
- Method: No-cook, Food Processor
- Cuisine: Mediterranean-inspired, American
Nutrition
- Serving Size: 1/4 cup (about 60g)
- Calories: 120
- Sugar: 2g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin hummus, creamy hummus recipe, fall dip, pumpkin puree dip, healthy snack, vegetarian appetizer, maple syrup hummus, autumn recipes
