Easily change up your regular hummus with this quick addition of pumpkin puree. This pumpkin hummus recipe is an easy and convenient way to satisfy your fall cravings!
Ready In Minutes
Pantry Friendly Ingredients
Creamy
Flavourful
And Full Of Fall Comfort!
What Makes This Pumpkin Hummus Recipe So Easy?
I am all for you making pumpkin puree from scratch! BUT when you don’t have the time to roast a pumpkin… canned pumpkin puree is your friend!
I love stocking up on unsweetened pure pumpkin puree when the weather starts getting colder and the leaves start changing colours. I find that I add it into so many of my favourite fall recipes.
- A quick pasta sauce for this Creamy Pumpkin Penne
- Festive Beet Pumpkin Polenta
- Easy Pumpkin Pie Energy Balls
- And these make ahead personal Pumpkin Pie Parfaits!
Ingredients
I really love making hummus from scratch because it can be so easily adapted to your preference! I take my basic 5 Minute Creamy Hummus I’m Never Without and essentially… just add in the pumpkin puree!
For this easy pumpkin hummus recipe I use:
- 2 cups cooked chickpeas
- 1 ¼ cup pumpkin puree (feel free to use less or more to your preference)
- ¼ cup tahini
- Some lemon juice, white vinegar, salt, garlic, nutmeg
- And either aquafaba, water, or olive oil to smooth it out
Olive oil will help you get the creamiest and most rich tasting hummus.
Aquafaba; the liquid in the can of chickpeas, is thicker and more flavourful than water.
And cold water works perfectly to create a smooth hummus and is a great oil-free option!
Using Chickpeas Cooked From Scratch vs. Canned
I love cooking dried chickpeas from scratch!
- Dried beans are likely lower in price than cooked beans,
- I find that they take up less room in my pantry because I don’t have so many bulky cans,
- Cooking bigger batches and freezing the beans means I always have lots on hand,
- And I get to control the flavour and texture of the beans depending on how I want to use them.
If you have never cooked beans from scratch, take a look at my blog post and easy to follow video!
If I cook my chickpeas from scratch and know I will be making hummus with them… I keep the lid of the pot on AND cook the beans a bit longer. This ensures that they get nice and soft inside and will blend down really creamy and smooth!
I do find that the aquafaba (the water the chickpeas cooked in) is much thinner than the aquafaba in a can of chickpeas BUT I do still reserve it and use it for hummus if I will be making my hummus soon after cooking the beans.
How To Make This Pumpkin Hummus Recipe
I prefer to use my food processor for making hummus. I find that the larger bowl and blades create an easier experience. BUT you can absolutely make hummus in your stand up blender.
- Simply add all the ingredients to your machine,
- Start blending, and if you’re able…
- Stream in some extra liquid (aquafaba, water, or oil) while the machine is running to smooth the hummus out.
Recipe Cost
This recipe makes over 3 cups (750 ml) of pumpkin hummus and costs us approximately: CAD $2.60!
If we make this recipe using canned chickpeas instead of chickpeas I’ve cooked from scratch it costs us approximately: CAD $3.73.
This means we are saving quite a bit compared to purchasing a store-bought option. However… if you are really crunched for time… you can absolutely purchase a store-bought hummus and stir in some canned pumpkin puree. Especially around the holidays… we all need some more convenient work arounds here and there!
Let me know in the comments below what flavours you love adding into your hummus! And make sure to try this recipe under our Festive Whole Roasted Cauliflower Main Dish!
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Pumpkin Hummus Recipe – Perfectly Savoury & Easy
- Total Time: 10 minutes
- Yield: 750 ml (3 ¼ cup) 1x
- Diet: Vegan
Description
An easy pumpkin hummus recipe to satisfy your fall cravings. Pumpkin puree keeps this recipe quick, convenient, and delicious!
Ingredients
- 2 cups cooked chickpeas (cook from scratch for extra thriftiness)
- 1 ¼ cup pumpkin puree (unsweetened)
- ¼ cup + 2 – 5 tablespoon aquafaba (chickpea brine, alternatively use water)
- ¼ cup tahini
- ½ tbsp lemon juice
- ½ tbsp white vinegar
- ¼ tsp salt
- ¼ tsp nutmeg
- 1 small clove of garlic, optional (or ¼ tsp garlic powder)
- 1 tbsp olive oil, optional (or more as desired)
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add all the ingredients to your food processor or blender. If using aquafaba (the brine in the can of chickpeas) use ¼ cup to start. Alternatively, use cold water.
- As the hummus blends, stream in either more aquafaba, water, or olive oil 1 tablespoon at a time until a smooth consistency is reached. If you can’t stream the liquid in while your machine is running just stop the machine and add more liquid a little at a time.
- Taste and adjust the flavour to your preference. Add more lemon juice or vinegar for bite, salt, garlic, nutmeg, or other spices for boosted flavour.
- Stores well in a sealed container in the fridge for up to 1 week. Try it as part of our Festive Whole Roasted Cauliflower Main Dish (video below)!
Notes
Approximate Cost: CAD $2.60 using chickpeas cooked from scratch and $3.73 using canned chickpeas.
- Category: Sauces & Dips
- Method: Food Processor, Blender
- Cuisine: Middle Eastern Inspired
Olivia MacLean
I made this pumpkin hummus this afternoon and it is delicious! I added another tbsp of lemon juice because we like our hummus with a lot of tang, but overall it was excellent. I paired it with some red lentil patties I had in the freezer – amazing meal. I will definitely make it again!
Kathryn Alexandre
That sounds like such a great pairing! I’m so glad you enjoyed your meal. Thank you so much for letting me know and for the lovely star rating!