This creamy, dreamy Pumpkin Hummus Recipe gets its majorly festive autumnal flare from tons of pumpkin & fall spices. You can serve it with sliced veggies, pita crackers, or jewel-toned root veggie chips make it feel extra special for the season – it’s perfect for healthy fall snacking, or to serve as an easy appetizer recipe for Thanksgiving, Friendsgiving, or any other fall gatherings!
- 1 15-ounce can chickpeas, drained & rinsed
- 1 15-ounce can pumpkin purée (not pumpkin pie filling!)
- 2 cloves garlic, minced or grated
- 1/2 lemon, juiced
- 1/3 cup tahini
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 3/4 teaspoon ground cinnamon
- pinch cayenne pepper
- 1/4 cup olive oil
- 1 tablespoon pure maple syrup
- 1/4 cup ice water
- for serving, as desired: extra olive oil, pomegranate arils, toasted pepitas, finely chopped fresh rosemary, sliced apples, sliced carrots, pita chips, root veggie chips
- Prepare the hummus: Add the chickpeas, pumpkin purée, and garlic to the bowl of a food processor, pulsing a few times to break everything up into small pieces. Add in the lemon juice, tahini, kosher salt, cumin, cinnamon, and cayenne pepper. Turn the processor on. With the food processor running, slowly stream in the olive oil, then allow the processor to run for good 2-3 minutes. The hummus will break down into a creamy mixture with some fine pieces, but it should definitely look like a chunkier hummus at this point! With the processor running, slowly add the ice water, 1 tablespoon at a time. This is when the hummus will begin to really smooth out. Add more/less water until the desired texture is reached.
- Serve the pumpkin hummus in a bowl topped with an extra drizzle of olive oil, a sprinkle of finely chopped fresh rosemary or pomegranate arils. Serve with pita chips, sliced apples, or root veggie chips. Enjoy!
- Storage: Pumpkin hummus will keep, stored in an airtight container in the refrigerator, for up to 1 week. Make it ahead of time, or enjoy the leftovers later!
Keywords: fall recipe, Thanksgiving recipe, no-cook, Friendsgiving recipe, vegetarian, vegan