Savory Pumpkin Hummus Recipe

At first glance, this bright-orange pumpkin hummus might seem like a strange way to use up pumpkin, but trust me, the sweetness of pumpkin is an amazing addition to the smokiness of traditional hummus. You’ll love this for fall snacks!

Do I need a food processor to make hummus?

Traditionally, I’ve always used my food processor to make hummus, but this time, I let my blender step up to the plate—and let me to you, I’m never going back! It made the smoothest, creamiest hummus that’s ever come out of my kitchen. I do think you need to invest in a high-powered blender to make it work well for hummus—I have a Ninja Ultima that works well (and is reasonably priced).

Is hummus made from chickpeas or garbanzo beans?

Both—because they are the same thing! Some people call them chickpeas, some call them garbanzo beans. Either way, they are what you need for hummus!

What is pumpkin hummus made of?

To make this hummus, you’ll need:

• Pumpkin purée. Homemade or store-bought both work!
• Tahini
• Chickpeas
• Ground cumin
• Maple syrup
• Garlic
• Salt
• Extra virgin olive oil
• Paprika
• Water

This hummus is decidedly savory (hence the name), but the recipe does call for just a splash of pure maple syrup. It isn’t for sweetness, it’s for the amazing fall flavor of maple. It just adds a little somethin’ somethin’. Trust me. Don’t skip it, k?

What should I serve with this hummus?

To serve, I think pita bread is always the right answer for hummus-dipping. Either serve warm, soft pita cut into wedges or use pita chips—either way, it’s my favorite vehicle for this dip! You can also serve it up with:

• Carrot sticks
• Bell pepper slices
• Celery sticks
• Cucumber slices
• Tortilla chips
• Pretzels
• Crackers

Can I freeze the leftovers?

This recipe make a whole lot of hummus—perfect for serving at your game day parties this fall. But if you can’t quite get through the whole vat of deliciousness within a week or so, know that hummus freezes really well! Just measure it into reasonable portions (whatever you can get through in a week or so) and spoon it into a ziptop freezer bag. Freeze flat.

When you’re ready to defrost, just let it sit on the counter for a few hours or defrost in the fridge overnight. Hummus gets just the slightest bit less smooth after a rest in the freezer. It isn’t enough to bother me—I keep eating it as is—but if it bugs you, just whirl the hummus in the food processor or blender again to smooth it out. Enjoy!

Want more pumpkin recipes like this one?

• Pumpkin Cake with Cream Cheese Frosting
• Baked Pumpkin Oatmeal Cups
• Pumpkin Chili