This straightforward pumpkin hummus recipe blends chickpeas with pumpkin for a enjoyable fall appetizer prepared in simply 10 minutes! Good for entertaining or meal prep, this vegetarian dip is of course vegan and gluten-free.
I like each pumpkin and hummus individually, however collectively? You would possibly assume 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 obtained 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 into certainly one of my favourite snacks for fall events!
Components You’ll Want
I’ve examined this recipe dozens of instances and located you solely want a number of elements 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 all the time use canned for comfort, however you’ll be able to cook dinner dried chickpeas when you’re planning forward.
- Pumpkin puree: Be sure to seize plain pumpkin puree, not pumpkin pie filling. You should use recent home made pumpkin puree or the canned model.
- Contemporary lemon juice: All the time use juice from an actual lemon: bottled juice doesn’t have the suitable 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 too can drizzle on prime for that basic hummus look.
5-Star Reader Overview
“Precisely what I used to be in search of! I had all these elements available. The flavour profile is on level. Thanks a lot for sharing this recipe; it’s scrumptious!” -Lisa
How you can 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 clean and creamy, scraping down the edges as wanted.
- Switch to a serving bowl and prime with a drizzle of olive oil, a sprinkle of paprika, and recent cilantro leaves when you have them available.
Professional Tip: If you happen to like a bit warmth, add a pinch of cayenne pepper to the combination for a delicate heat.
Texture and Consistency Notes
If you happen to 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 an important ingredient for texture in my basic 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 here are my favourite pairings:
- Pita bread, both warmed within the oven or toasted into crispy pita chips, is all the time a success.
- Contemporary greens are nice when you’re in search of a lighter possibility. I particularly adore it with carrots (clearly), celery sticks, bell pepper strips, and cucumber rounds.
- Selfmade crackers additionally work nicely. My almond cashew crackers are significantly good with this dip.
- I’ve even served it as a variety on sandwiches and wraps, the place it acts nearly like a creamy condiment. It really works nicely as a part of a veggie wrap.
Storage and Make-Forward Ideas
This pumpkin hummus shops nicely 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 a bit dry after storing, don’t add extra liquid instantly. Simply deliver it to room temperature and stir it nicely: the oils will redistribute and it’ll look creamy once more.
Recipe Variations to Strive
When you’ve mastered the fundamental recipe, listed below are some variations I 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.
- Additional Creamy: Add 2 tablespoons of tahini in order for you that basic hummus richness alongside the pumpkin.
Dietary Notes
This pumpkin hummus recipe is vegetarian, gluten-free, vegan, plant-based, and dairy-free.
Steadily Requested Questions
Completely! Contemporary pumpkin puree works splendidly. Simply make sure that it’s well-drained and never watery, or your hummus will likely be too skinny. Learn to make home made pumpkin puree right here.
Sure! Whereas pumpkin usually 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 to’re mixing lengthy sufficient. Additionally, including a number of tablespoons of the chickpea liquid (aquafaba) helps create that silky texture.
Straightforward 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
- Cook dinner Time: 0 minutes
- Complete Time: 10 minutes
- Yield: 2 ½ cups
- Class: Appetizer
- Methodology: Blended
- Delicacies: Mediterranean
Components
- 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 recent 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 completely to mix. If the feel needs to be creamier, add a bit 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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