Pumpkin hummus: A totally delicious and unique twist on classic hummus. Perfect for fall!
For those of you who can’t get enough pumpkin (I’m right there with you!), I’ve got a great recipe to share:

Pumpkin hummus.

After preparing a big batch of pumpkin puree yesterday, I decided to experiment with my own version of pumpkin hummus.

A lot of pumpkin recipes are sweet — pumpkin cookies, pumpkin pie, pumpkin spice lattes, etc. But pumpkin is delicious in savory recipes, too.

How to make pumpkin puree from a whole pumpkin

About The Recipe

This recipe has all the classic hummus components in place – chickpeas, lemon juice, tahini, olive oil – but the pumpkin adds a little something extra.

I started out making the hummus base and then added a variety of spices until I reached a nice balance of  spicy, salty, and sweet.

I added just a bit of sweetener which brought out the flavor of the pumpkin without refocusing the taste of the entire dish.

Serving Suggestions

Homemade pita chips from leftover pita bread. Click through for recipe.

Best of all? This recipe is extremely cheap. Chickpeas and pumpkin are both budget-friendly foods. 

Pumpkin Hummus

Pumpkin Hummus

Prep Time: 10 minutes
Total Time: 10 minutes

Start by making the basic hummus recipe, and then add spices to your liking. I ended up using quite a bit of the spices listed below because the basic recipe was not strong on flavor.

Ingredients

  • 15.5-ounce can chickpeas, drained and rinsed
  • 1 1/2 cups pumpkin puree (or canned pumpkin)
  • 2 tablespoons olive oil
  • 2 tablespoons tahini
  • Juice from one lemon
  • 2 teaspoons honey or brown sugar
  • Pinch of fine grain sea salt
  • Optional spices: Cumin, red chili pepper, smoked paprika

Instructions

  1. Combine all ingredients in a food processor or blender and pulse until smooth.
  2. Add spices to your liking.