Savory Pumpkin Hummus (dairy-free)

This creamy and savory pumpkin hummus is perfect for the cooler season. It’s easy to make, with one bowl it is so easy to clean up, and it has simple ingredients. Pumpkin hummus is a nutritious snack filled with protein and fiber and the season’s most admired flavors.

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

Cinnamon sugar chips

Pretzel slims

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.

Why This Pumpkin Hummus Will Be Your Favorite Fall Appetizer

It’s a people pleaser. This savory pumpkin hummus is a crowd-pleaser. I have received so many compliments on this hummus. Most people cannot believe that I actually made it! Go ahead and impress your friends with this dip!

It’s actually healthy. If you haven’t jumped onto the hummus train, you should start now. Hummus is a nutritious vegan snack that has all the health benefits going on! From high protein and fiber to healthy fats and no dairy, this recipe is going to be a keeper!

It’s different. Have you ever enjoyed pumpkin hummus? It’s not every day you get to munch on a pumpkin-flavored dip? Well, here’s your chance!

It’s easy to make. I love simple recipes and this is one of them! After the chickpeas are steamed, all you have to do is throw everything into a food processor, and bam, you’ve got yourself a creamy and hearty dip!

It’s filling. You only need a few bites of this hummus to feel full. That’s because it is loaded with protein, healthy fats, carbohydrates, and fiber which help keep you full longer.

What are 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? It then is called simply a dip.

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.

How to Make the Pumpkin Hummus

Step one is optional, however, it is highly recommended. Did you know one of the secrets to creamy hummus is cooking the chickpeas? 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 allow steam to cook the chickpeas for about 5 minutes.

Step two is the easy part. Throw all of your ingredients into the bowl of a food processor and blend the ingredients until a creamy hummus has formed. You will need to stop a few times and scrape down the sides. Taste it and make and see if it needs additional salt. That is it!

Step three is the fun part and is optional. Sprinkle a little paprika, pumpkin seeds, and fresh micro greens on top if you are wanting it to look pretty, or just get started dipping! Time to dig into this savory pumpkin hummus! 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

The key is to blend the ingredients for a good amount of time in order to make it nice and creamy.

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.

Are You Loving the Hummus?

I know you will love this recipe and I want to hear all about it! Please rate this savory pumpkin hummus and review it below. It is my pleasure to read your comments! Thanks!

Want More Vegan Fall Recipes?

Check out some of my other popular vegan fall appetizers! You’ll love these just as much.

This creamy vegan pumpkin soup has everything going on. It’s sweet and savory, dairy-free, and actually healthy. The fall season is upon us so it’s your sign to grab yourself the simple ingredients and enjoy a warm bowl of this hearty seasonal soup.

These roasted brussels sprouts are sweet and spicy and made with simple, wholesome ingredients. You can make this easy side dish in less than 45 minutes. They are perfect for the holiday season or for a weeknight dinner.

Enjoy!

XOXO

Michelle