Savory Pumpkin Hummus (dairy-free)
This Savory Pumpkin Hummus is the perfect fall dip, creamy, dairy-free, and made with simple, wholesome ingredients. Quick to prepare in one bowl with easy cleanup, it is packed with protein, fiber, and cozy seasonal flavor, making it an ideal snack, appetizer, or spread for wraps and sandwiches.
I love hummus because you can make almost any flavor of hummus. Pumpkin, beet, black bean, caramelized onion, and the list goes on and on. It’s one of those dips that you can customize to your taste buds and feel so satisfied after eating it.
Fall has arrived so why not add pumpkin to everything? LOL. But, feel free to enjoy this recipe all year long! Most grocery stores sell canned pumpkin year-round so they have got you covered. This hummus is fun to eat whether you are enjoying the season or not.
How to Serve This Pumpkin Hummus
You guys, I am not joking when I say that people just love this fall-themed hummus. It’s got the best flavor and has a hint of sweetness and a hint of sweetness. Bring it to an appetizer party or a dinner with friends. No matter what, everyone will love this hearty hummus dip!
My favorite foods to dip into this creamy and dreamy fall hummus are carrot sticks, celery sticks, fresh pita bread, pita chips, and pretzel sticks.
But, don’t let me stop you there. I am sure so many foods would pair well as a dipper to this hummus. Let your imagination run wild. It’s already a pumpkin hummus. Continue the creativity and find something fun as a dipping item.
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- It’s a crowd-pleaser. This pumpkin hummus always gets compliments, and no one believes it’s homemade. Perfect for impressing friends and family.
- It’s healthy. Packed with plant-based protein, fiber, and healthy fats, this dairy-free hummus is a wholesome vegan snack you can feel good about.
- It’s unique. Pumpkin hummus isn’t something you see every day, which makes it a fun and seasonal twist on a classic dip.
- It’s quick. With simple ingredients and one food processor, you’ll have a creamy, hearty hummus in minutes.
- It’s filling. A few bites go a long way thanks to the balanced mix of protein, fiber, and healthy fats.
The Ingredients
Chickpeas: These are also called garbanzo beans, but same thing. One secret to creamy hummus is steaming the chickpeas. This is definitely a step that is optional but highly recommended.
Pumpkin: The easiest way to make this hummus is to use canned pumpkin. To me, this ingredient makes this recipe special and gives it the pumpkin vibe!
Olive oil: Use extra virgin olive oil for this hummus. Olive oil is traditionally found in Mediterranean hummus dishes so I am not sure how other oils would work.
Apple cider vinegar: This delicious, healthy, and tangy vinegar pairs nicely with this pumpkin hummus. You could also use red wine vinegar instead.
Tahini: This is another ingredient that is always found in hummus. This paste is made from blended sesame seeds. In fact, did you know that if hummus does not include tahini, it is not considered hummus?
Seasonings: With cinnamon, paprika, chili powder, garlic powder, and salt, they absolutely complete this fall hummus perfectly. Feel free to add more salt as needed.
Frequently Asked Questions
Yes. This recipe uses tahini and olive oil to achieve creaminess, so there is no dairy or milk involved. It’s fully vegan and allergy-friendly without sacrificing richness.
Yes! It’s festive and seasonal. If stored in the fridge, it thickens, so allow it to come closer to room temperature before serving or let guests dip right away.
Carrot sticks, celery, pita bread, pita chips, pretzel slims, and anything with a satisfying crunch would be perfect to dip into it.
The creaminess depends largely on how long you blend the ingredients and whether your chickpeas and pumpkin puree are at room temperature. Blending longer and using slightly warm or steamed chickpeas helps achieve a very smooth texture.
Yes! I recommend blending ice-cold water into the hummus until it is creamy.
The Instructions
Step one: Optionally, grab a pot and a basket steamer and add about an inch of water to the bottom of the pan. Rinse and drain the chickpeas and then add them on top of the steamer basket. Place the lid on the pot and let the steam cook the chickpeas for about 5 minutes.
Step two: Throw all of your ingredients into the bowl of a food processor and blend the ingredients until creamy.
This includes chickpeas, pumpkin puree, apple cider vinegar, tahini, olive oil, paprika, chili powder, cinnamon, garlic powder, and sea salt.
Stop a few times and scrape down the sides. Taste it and make and see if it needs additional salt.
*Tip: While blending, slowly add a few tablespoons of ice-cold water to make it extra creamy.
Step three: Sprinkle a little paprika, pumpkin seeds, and fresh microgreens on top if you want it to look pretty, or just get started dipping! Grab some veggie sticks and fresh pita bread and go to town! You can also chill this hummus for an hour before serving.
Tips + Modifications
I recommend adding ice water towards the end of blending to get a creamier hummus.
Pumpkin pie spice would work just as well as cinnamon if you dig that combination of fall spices.
This hummus will last for 4-6 days in the fridge. Make sure to store it in an air-tight container.
It does harden up a bit in the fridge, so keep in mind that if you are serving it at a party, serve it right away or chill it for only an hour.
Storage
Transfer the cooled hummus into an airtight container for up to 5 days. Since pumpkin has extra moisture, give the hummus a quick stir before serving to bring it back to its creamy texture.
More Vegan Fall Recipes?
Thanksgiving Salad with Creamy Lemon Dressing
Pear Autumn With Sweet Maple Vinaigrette
Fall Salad with Pumpkin Vinaigrette
Savory Pumpkin Hummus (plant-based)
Equipment
- 1 food processor
- 1 saucepan *optional
- 1 steamer basket *optional
Ingredients
- 1¾ cups (15oz can) chickpeas, rinsed and drained
- 1 cup pumpkin puree
- ¼ cup apple cider vinegar
- ½ cup tahini
- 2 tablespoons extra virgin olive oil
- ½ teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon cinnamon
- ¼ teaspoon garlic powder
- sea salt to taste
- 2 tablespoons ice water
Instructions
- *Optional: Start by steaming the chickpeas for 5 minutes by using a pot with a basket steamer and about 1 inch of water at the bottom. Place the lid on the pot and allow the chickpeas to steam.
- Add all of the ingredients to the bowl of a food processor. This includes chickpeas, pumpkin puree, apple cider vinegar, tahini, olive oil, paprika, chili powder, cinnamon, garlic powder, and sea salt.
- Blend until creamy and smooth. Stop occasionally and scrape down the sides with a spatula. *Tip: While blending, slowly add a few tablespoons of ice-cold water to make it extra creamy.
- Add additional salt as needed. Enjoy!
