This savory pumpkin hummus is deliciously creamy and so easy to prep! Enjoy with baked pita chips, veggies, on toast, or with crackers. A tasty meal prep-friendly snack that is dairy-free, gluten-free, and vegan.
Hummus is such a great meal prep basic! There's truly a hummus flavor for everyone -from this savory pumpkin hummus to creamy avocado hummus, and these 7 hummus flavors!
While far from authentic, this savory pumpkin hummus is fun and delicious flavor remix that is packed with plant-based protein, so it actually fills you up! Flavored with garlic, cumin and coriander, it's ultra smooth and creamy thanks to the pumpkin purée.
This meal prep-friendly snack is perfect for the fall season, and would be a great addition to a vegan charcuterie board, or a bento snack box!
Reasons you'll love this recipe
- it's unique and delicious - I bet you haven't tried this hummus flavor before!
- you can stash it in the fridge for a week or the freezer for 3 months
- it's vegan, and gluten-free, and dairy-free
Watch the video below to see how to make this hummus! You can find more of my recipe videos on my YouTube channel and Facebook page.
- Chickpeas - start with fully cooked chickpeas, either from a can, or cooked in the Instant Pot. For the smoothest hummus, you can either peel the skins off, or overcook them slightly first.
- Liquid– make sure you reserve the liquid (also known as aquafaba) from the can of chickpeas. This is a key ingredient for both smoothness and flavor.
- Tahini– sesame seed paste which is found in the international foods section of your grocery store.
- Garlic- we find it's easier to blend minced garlic evenly rather than throwing in whole cloves (which can sometimes be chunky)
Step by step directions
In the base of a 7 cup food processor fitted with a steel blade, combine the pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin, coriander, and ¼ cup of chickpea liquid. Process for one minute.
Add the chickpeas, blend for 1 minute on low, gradually adding in liquid reserved from the can of chickpeas through the shoot in the food processor lid until you get the consistency you desire.
Blend until creamy
Scrape down the sides of the food processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
I’ve found that the trick to making super smooth hummus with canned chickpeas is a two-step approach:
- Blend up everything except for the chickpeas for 1-2 minutes- for pumpkin hummus, that means the pumpkin, garlic, tahini, lime juice, spices, and some of the liquid from the can of chickpeas.
- Add in the chickpeas last and blend again- 2-3 more minutes, scraping down the sides of the food processor as needed.
Voila! The creamiest hummus you ever did see.
Store it in the fridge for up to 7 days. You can also freeze it for up to 3 months.
Like other hummus recipes, I like serving this recipe with chips, crackers, and veggies. Veggies I love with my hummus: carrot sticks, celery sticks, bell pepper slices, cucumber slices, cauliflower, broccoli, snap peas and so many more!
It may work in a high speed blender, however I have not personally tried. Leave us a comment below if you try to let us know how it turns out for you!
- Fridge - Store in a sealed container in the fridge for up to 1 week.
- Freezer - Freeze in an airtight container for up to 3 months.
- Thaw - Thaw in refrigerator.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Savory Pumpkin Hummus
- 15 oz pumpkin puree note 1
- 3 tablespoons tahini
- 2 tablespoons olive oil
- ½ lemon juiced
- 2 cloves garlic minced
- ¾ teaspoon salt
- 1 ½ teaspoon cumin
- 1 ½ teaspoon ground coriander
- 15 oz can of chickpeas * reserve liquid
- liquid from can of chickpeas roughly ⅓ cup
- Combine - In the base of a 7 cup food processor fitted with a steel blade, combine the pumpkin, tahini, olive oil, lemon juice, garlic, salt, cumin, coriander, and ¼ cup of chickpea liquid. Process for one minute.
- Add chickpeas - Add the chickpeas, blend for 1 minute on low, gradually adding in 1-2 tablespoons extra liquid reserved from the can of chickpeas through the shoot in the food processor lid.
- Blend until creamy - Scrape down the sides of the food processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
- pureed pumpkin should not be confused with pumpkin pie filling; homemade pumpkin puree may vary in water content from store bought, so use your best judgement in adjusting liquids if you sub it.
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