This easy savory pumpkin hummus is deliciously creamy and so easy to prep! Perfect paired with baked pita chips, veggies, and used for meal prep.
It’s been a few months since I last posted this Creamy Avocado Hummus, but I’m happily sharing this delicious savory pumpkin hummus with you today!
Hummus is one of my favorite savory snacks for meal prep because it’s so easy to prep, actually fills you up, and tastes delicious!
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Reasons to love this savory pumpkin hummus
- it’s vegan and gluten free
- you can stash it in the fridge for a week or the freezer for 3 months
- it’s so creamy and delicious!
How to make pumpkin hummus
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 this pumpkin hummus recipe, 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.
Can I make this pumpkin hummus in my blender? I do not have the greatest blender, so it doesn’t work in mine. However I have seen people use a high powered blender such as a Vitamix to make hummus, so it may be possible.
How long does this hummus recipe last? This pumpkin hummus can be stored in the fridge for up to 7 days. You can also freeze it for up to 3 months.
What can I serve with pumpkin hummus? Like other hummus recipes, I like serving this pumpkin hummus 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!
You can also serve this pumpkin hummus with:
- rice cakes
- sandwiches & pitas
- on salad/Buddha bowls
- in bento boxes with pitas & fillings
Tips for the best pumpkin hummus
- This is my favorite food processor
- I have only tested this recipe with canned chickpeas so if you have home cooked chickpeas, you may need to add or reduce the amount of liquid
- Looking for more hummus recipes?
- 15 oz pumpkin puree
- 3 tablespoons tahini
- 2 tablespoons olive oil
- 1/2 lemon (juiced)
- 2 cloves garlic (minced)
- 3/4 teaspoon salt
- 1 1/2 teaspoon cumin
- 1 1/2 teaspoon ground coriander
- 15 oz can of chickpeas ( * reserve liquid)
- liquid from can of chickpeas I used roughly 1/3 cup
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 1/4 cup of chickpea liquid. Process for one minute.
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.
Scrape down sides of processor, then blend for 1-2 minutes on high, adding in more liquid if you'd like it thinner. Blend until smooth and creamy.
Serve with veggies or crackers. Store in a sealed container in the fridge for up to 1 week. Freeze for up to 3 months.