This pumpkin hummus is a delicious fall appetizer or snack. Serve it with pita chips, veggies, or your favorite crackers. You can make it ahead and have it on hand for an easy snack or appetizer throughout the week. This recipe is so easy – all you do is gather up the ingredients, blend and the hummus is ready to go.
I’m having a lot of fun coming up with other uses for pumpkin other than pumpkin desserts. Pumpkin puree doesn’t have a strong flavor so it’s versatile and can be used in all kinds of ways, including savory recipes.
Since making fries and baked chips I thought I would try another savory recipe and made this pumpkin hummus. I love hummus and this one is perfect for the fall season. It’s creamy with a hint a spice from cayenne and has a nice pumpkin flavor.
It’s also a great way to use up leftover pumpkin puree because you only need a ½ cup. I always seem to have extra on hand this time of year and I like to use it up instead of letting it go to waste. This is an easy way to use it.
Traditional hummus is just chickpeas, tahini, olive oil, lemon juice and salt all blended together. It’s a smooth and creamy Mideastern dip that is so delicious. You can serve it with pita chips and veggies as a quick and easy appetizer.
This pumpkin hummus has all of the traditional ingredients with some pumpkin puree mixed in. It gives the hummus a beautiful orange color that’s perfect for fall. The pumpkin flavor is pretty subtle.
It’s a Great Make-Ahead Appetizer
Hummus tastes better if it has a chance to sit in the refrigerator. This allows all of the flavors to fully develop, so it’s a great make-ahead snack or appetizer. Keep it in an airtight container and it will keep well in the refrigerator for up to 3 days.
Different Ways to Serve It
- Serve pumpkin hummus with pita chips or tortilla chips as a snack or appetizer
- Scoop it up with carrot sticks or celery sticks
- Use it as a spread for sandwiches and wraps
- Spread some on a toasted bagel or toast
- Thin it with olive oil and use it as a salad dressing
Other Ways to Make Hummus
If you don’t like pumpkin, I’ve made it other ways that are delicious, too. Try my versions with black beans, beets, or roasted red peppers which are delicious twists.
More Fall Appetizer and Snacks
Pumpkin Hummus
Ingredients
- 1 can chickpeas rinsed and drained
- 2 tbsp minced garlic
- juice of 1 lemon
- 2 tbsp water
- 3 tbsp tahini
- 1/2 cup canned pumpkin puree
- salt to taste
- 1 tsp cayenne pepper
- 3 tbsp olive oil
Instructions
- Combine all ingredients into food processor and blend until smooth. You can adjust some of the seasonings according to your own personal tastes.
Notes
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
