Easy Roasted Pumpkin Hummus

This easy roasted pumpkin hummus is made with a few simple ingredients, including chickpeas, tahini and freshly roasted pumpkin puree. Slightly sweetened with maple syrup, this delicious pumpkin flavored hummus is great with pita, vegetables or your favorite crackers!

This post was originally published in November 2017 and has been updated for content.

The flavors of this pumpkin hummus are fresh and simple. It's both naturally gluten free and vegan and is a great appetizer or snack for Fall or Thanksgiving.

🎃 Ingredient notes

• Pumpkin Puree - During the Fall I love picking up sugar pumpkins (aka pie pumpkins) to roast for fresh pumpkin puree. You can certainly use canned pumpkin puree if fresh is not an option. Make sure to get pumpkin puree or pure pumpkin, not pumpkin pie filling.
• Chickpeas - Also known as garbanzo beans, these beans are the typical cornerstone ingredient to homemade hummus. Either canned chickpeas or cook dried chickpeas may be used.
• Tahini - A creamy paste made from sesame seeds, tahini has an earthy flavor that pairs great with the freshly roasted pumpkin and also makes this hummus creamy.
• Garnish - I like garnishing this hummus with pepitas (or the raw insides of pumpkin seeds), pomegranate seeds and sesame seeds. Alternatives that can be used are chopped pistachios, dried cranberries or sliced almonds.

📋 Substitutions and variations

• Pumpkin - If you aren't a fan of pumpkin or if you are looking for a replacement, sweet potatoes or butternut squash can be roasted and pureed as a substitute.
• Beans - If you don't have chickpeas or garbanzo beans, white beans can be used as a substitute.
• Spice - Add ½ teaspoon of ground cinnamon and a ¼ teaspoon of ground nutmeg for an extra warm spice flavor or add ¼ teaspoon of cayenne pepper to spice this pumpkin hummus up a bit!

🥣 Step by step instructions

First, combine all of the ingredients into a food processor or blender and the blend the ingredients until smooth. Scrape down the sides with a spatula and then pulse a few more times to make sure everything is well combined.

Place the finished hummus in a serving bowl or container and garnish with the pomegranate seeds, pepitas and sesame seeds.

⭐ Expert tips

• For a less thick hummus, a tablespoon or two of water can be added when mixing the ingredients.
• For a sweeter hummus, double the amount of maple syrup.
• Blend the hummus to your desired consistency. If you like your hummus super smooth, it's best to use a high powered blender or food processor. If you like your hummus a little chunkier, then just pulse the ingredients.

⏲️ Make ahead and storage instructions

This pumpkin hummus will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months.

🧀 More appetizer recipes

If you loved this recipe for easy roasted pumpkin hummus, check out these other appetizer recipes, that i know you will love too!

• Pizza Bread
• Spinach and Ricotta Stuffed Mushrooms
• Parmesan Rosemary Crackers
• Fried Goat Cheese Balls

📖 Recipe

Easy Roasted Pumpkin Hummus

Amanda

This easy roasted pumpkin hummus is made with a few simple ingredients, including chickpeas, tahini and freshly roasted pumpkin puree. Slightly sweetened with maple syrup, this delicious pumpkin flavored hummus is great with pita, vegetables or your favorite crackers!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer, Side Dish, Snack

Cuisine American, Mediterranean

Servings 8 servings

Calories 131 kcal

Ingredients

  

1x2x3x

• 1 cup pumpkin puree fresh or canned
• 15.5 ounces canned garbanzo beans or chickpeas or 1 ½ cups cooked
• 2 Tablespoons fresh lemon juice approximately 1 lemon
• 2 Tablespoons tahini
• 1 Tablespoon maple syrup
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• pomegranate seeds for garnish
• pepitas for garnish
• sesame seeds for garnish

Instructions

 

• Combine the pumpkin puree, garbanzo beans, lemon juice, tahini, maple syrup, cumin and salt in a food processor or blender and process until smooth. Scrape down the sides and pulse a few more times to make sure everything is well incorporated.
• Place hummus in a serving bowl and garnish with pomegranate seeds, pepitas and sesame seeds, if desired.

Notes

This recipe yields approximately 2 cups of hummus.

• For a less thick hummus, a tablespoon or two of water can be added when mixing the ingredients.
• For a sweeter hummus, double the amount of maple syrup.
• Blend the hummus to your desired consistency. If you like your hummus super smooth, it's best to use a high powered blender or food processor. If you like your hummus a little chunkier, then just pulse the ingredients. 

 

Substitutions and Variations

• Pumpkin Puree -  Fresh pumpkin puree or canned pumpkin puree can be used for this recipe. Make sure to get pumpkin puree or pure pumpkin, not pumpkin pie filling.
• Chickpeas - Also known as garbanzo beans, these beans are the typical cornerstone ingredient to homemade hummus. Either canned chickpeas or cook dried chickpeas may be used.
• Tahini - A creamy paste made from sesame seed, tahini has an earthy flavor that pairs great with the freshly roasted pumpkin and also makes this hummus creamy.
• Garnish - Garnish this hummus with pepitas (or the raw insides of pumpkin seeds), pomegranate seeds and sesame seeds. Alternatives that can be used are chopped pistachios, dried cranberries or sliced almonds.

 

Make Ahead and Storage Instructions

This pumpkin hummus will keep in an airtight container in the refrigerator for 3-5 days and in the freezer for up to 3 months.

Nutrition

Serving: 0.25cupsCalories: 131kcalCarbohydrates: 20gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 298mgPotassium: 254mgFiber: 5gSugar: 5gVitamin A: 4787IUVitamin C: 4mgCalcium: 46mgIron: 2mg

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