This savory pumpkin hummus is the perfect fall appetizer or healthy snack. It is made with the chickpeas, tahini, and olive oil, but adds in pumpkin puree for a fun fall spin! The result is a hummus that is light and fluffy, slightly sweet from the pumpkin, but has a slight kick from the cayenne. The perfect combo!
There are some people that are those three-meals-a-day, MAYBE a snack every once in awhile, type of people. And then there are people like me, who are allllll about the snacks. A large snack plate is totally acceptable for a meal. Adult lunchables for life.
My mom always jokes around with me because I rarely go anywhere without a snack. I’m the girl who always has some sort of bar or an apple in her purse. Gotta be prepared.
Hummus is one snack I like to always have on hand in my fridge. It’s the perfect dip for fresh veggies and crackers, spread on toast, or addition to a snack board for a dinner party. Orrrrr, if you’re like me, just on a spoon.
A couple months ago, I started making my own hummus, and I don’t know if I can go back to store bought. It truly is so easy (your food processor does all the work!) and so much more economical. And if you’re addicted to tahini like me, you likely already have all the ingredients on hand.
This savory pumpkin hummus is the perfect combination of my love for hummus and fall. It is a little lighter on the tahini than my traditional lemon garlic hummus, but the addition of the pumpkin makes it smooth and creamy. This may be my favorite hummus yet.
Why hummus is a healthy snack
Aside from being delicious and versatile, hummus is loaded with nutrient dense ingredients. The addition of pumpkin this hummus recipe only ups the nutrient game. Let’s take a look at all these good-for-you ingredients.
- Chickpeas: A great source of plant based protein and fiber. They also contain a significant amount of selenium, which helps with liver function and decreases inflammation, as well as folate.
- Tahini: Tahini is made from ground hulled seasame seeds. It is a good source of omega-3 and omega-6 fatty acids, as well as amino acids. It is also high in iron, selenium, zinc, and copper, which support the immune system. My favorite tahini is Soom Foods.
- Olive oil: Another source of healthy fats
- Pumpkin: I decided to up the nutrient game of this hummus by adding pumpkin, which is high in beta-carotene. Your body converts beta-carotene to vitamin A, which is great for your eyes and skin! It is also rich in riboflavin and folate to boost your immune health!
How to make healthy pumpkin hummus
My favorite thing about making my own hummus is how easy it is. Just add everything to your food processor and let it do the work.
First, drain and rinse your chickpeas. I’m that crazy person that likes to peel every. single. chickpea. This is not necessary for the taste, but I do find that it makes for a creamier hummus.
Begin blending, and add in ice water by the tablespoon. Make sure the water is cold – I find using ice water makes the hummus creamier! You may need to stop and scrape down the sides a few times.
Add in your spices – cayenne, paprika, cumin, and salt. Feel free to adjust these spices to your liking. Just be careful with the cayenne, it definitely packs a punch. Blend until smooth and combined.
Serve with a drizzle of oil oil and additional paprika, if desired.
Serving your pumpkin hummus
The best part about this savory pumpkin hummus recipe is that it is so versatile. There are so many different ways to serve and eat it!
- As a dip: Obviously the most traditional way to eat hummus. Serve with a bowl of your favorite crunchy veggies, crackers, and or toasted bread. This is the perfect addition to your weekend cheese/snack plates!
- As a salad dressing: One of my favorite, less traditional ways to eat hummus is on top of a salad. I take a couple spoonfulls and mix it up with my greens, and it makes for the most flavorful, creamy “dressing.”
- On toast: Similar to avocado, this hummus is perfect on top of your favorite toasted bread. Add some feta or goat cheese! Or, one-up it and make hummus avocado toast!
What are some of your favorite ways to eat hummus?!
If you liked this recipe, you’ll want to try these!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
- 1 15oz chickpeas, drained and rinsed
- 3/4 cup pumpkin puree
- 2 tbsp tahini
- 2 tbsp olive oil
- 1 clove garlic, pressed
- 6 Tbsp ice cold water
- 3/4 tsp salt
- 1/4 tsp cayenne
- 1/2 tsp cumin
- 1/2 tsp smoked paprika (optional)
- Drain and rinse chickpeas.
- In a food processor, add chickpeas, pumpkin, tahini, olive oil, and garlic.
- Blend and add cold water by the tablespoon while blending. You may need to stop and scrape down sides a couple of times.
- Add in salt, cayenne, cumin, and paprika.
- Blend until completely smooth.
- Serve with a drizzle of olive oil and more paprika.
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