Pumpkin isn't just for pies anymore! This lightened up hummus is silky smooth and perfect for pumpkin season. The bright orange colour and hint of cinnamon may tip you off... make no mistake, this one's a stunner!
Happy Thanksgiving to all my fellow Canadians! I hope your day is filled with family and friends and lots and lots of pumpkin pie.
Thanksgiving is a holiday I don't feel like we do justice as expats, particularly since we don't know too many other Canadians here in Stockholm. Most of our other expat friends are American, so we generally end up celebrating Thanksgiving (or 'proper' Thanksgiving, as they call it) in November which is rad because it means we get to have pumpkin pie again but weird because it's Thanksgiving in November.
Making and eating pumpkin pie was about as Thanksgivingy as things got in these parts, otherwise we spent the day assembling Ikea furniture and reorganizing accordingly. It's always good to have pie to help with that kind of thing.
Pumpkin isn't just for pies, though! Pumpkin is also a fun and seasonal way to up your hummus game. The addition of pumpkin purée makes this a lot lighter than traditional hummus, both in texture and in terms of nutrition. There's just a hint of cinnamon along with cumin and a bit of smoked paprika which really rounds out the flavour.
You can use pumpkin hummus any way you'd use regular hummus. It's great straight up with some crackers or raw veggies, or you can use it in wraps, as part of a meal bowl, in a sandwich, on toast, whatever your heart desires.
This recipe makes a lot of hummus. A lot. It's because I wanted the recipe to use the entire can of pumpkin purée for those of you who are using canned pumpkin, which I suspect is most of you (power to you if you're roasting your own pumpkin). If you want a smaller batch of hummus and don't mind having a half can of pumpkin kicking around for something else (mayhaps a pumpkin smoothie?), by all means, halve the recipe. This hummus is very fresh, so only lasts a couple of days in the fridge.
Pumpkin, and other yellow fleshed winter squash, are jam packed full of carotenes, which is the compound ultimately responsible for their colour, and also is a pre-cursor to Vitamin A (you need that so you can see). Pumpkin also contains a good dose of fibre, potassium, vitamin C, and manganese.
Two years ago: Multigrain Edamame Salad
Four years ago: Roasted Pumpkin Lasagna
pumpkin hummus
Ingredients
- 3 cups cooked chickpeas about 2 cans, rinsed well if canned
- 1 ¾ cup pumpkin puree
- 4 tablespoon Tahini paste
- Juice of 1 lemon about 4 Tbsp
- 1 clove garlic peeled and smashed
- 2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- ¼ cup extra virgin olive oil plus more for drizzling
- ½ cup cold water
Instructions
- Place chickpeas in the bowl of a food processor. Pulse a few times, then run until the chickpeas are broken down and powdery.
- Add pumpkin puree, tahini paste, lemon juice, garlic clove, salt, cumin, smoked paprika, cinnamon, and olive oi. Pulse to combine, then run the food processor to combine all ingredients.
- While the food processor is running, slowly pour the water through the food chute.
- Stop and scrape the sides, then run again for about 1 minute until the hummus is very smooth.
- Scrape the hummus into a bowl, drizzle with olive oil and sprinkle with pumpkin seeds to serve.
Notes
This hummus will last about 4 days in the fridge.
Jennilee says
How much does this make? I am making it for a party of about 20 people and want to make sure I have enough.
Katie Trant says
Hi, sorry for the late response. This recipe makes quite a lot, so I'd say it would feed a crowd of 20 so long as there were other snacks alongside.
Sylwia says
Pumpkin season is starting now so I will definitely try this recipe out soon! Great recipes btw! We both live in stockholm 🙂 I would be glad if you checked out my blogg vibrantfoodstories.com. Im a heathy blogger too 🙂 Ha en fin dag!
Katie Trant says
Tack Sylwia! You've got a beautiful blog 🙂
Sonali- The Foodie Physician says
I love this recipe! I just included it in my Thanksgiving Recipe Roundup 🙂
Katie Trant says
Thanks Sonali! Glad you like it. Such an honour to be included in your roundup 🙂
Min says
Love love love this recipe! I've def been eating my share of pumpkin but def haven't had it in hummus yet. Pinned!
Katie Trant says
Then get in there any try it in hummus! So good!
Deena Kakaya says
What a lovely pic and that colour is gorgeous. Never done it with cinnamon before, feels festive! X
Katie Trant says
The cinnamon really is just a background note. Mostly you get cumin and smoked paprika, and a little touch of something that makes you go hmmm...
Linda @ Veganosity says
I love hummus and I love pumpkin, so this equals LOVE!!!! This is the perfect appetizer to take to our neighborhood block party this Saturday. Thank you!!!!
Katie Trant says
A match made in heaven then! It makes a LOT of hummus too, so definitely perfect for your block party.
Jessica | A Happy Food Dance says
Yum! Your pumpkin hummus looks soooo good! We eat so much hummus at our house - we usually do garlic or red pepper, but I think it's about time to try pumpkin!
Katie Trant says
Definitely time to try pumpkin! Garlic and red pepper are good, but pumpkin is something totally different. Give it a try!
Emma says
Happy (belated) Canadian Thanksgiving! This looks super yum, I will have to make it using your pumpkin processing tips!!
Katie Trant says
Why thank you! Definitely pumpkin hummus with freshly roasted pumpkin is the way to go, but canned is ok too!
Bekah says
What a creative use of pumpkin! Love this idea, thank you.
Katie Trant says
It's super good, I hope you try it!
Thalia @ butter and brioche says
I love hummus but have never tried a pumpkin flavoured version before! Definitely a delicious recipe that I must try out.. thanks for sharing it!
Katie Trant says
Definitely give pumpkin hummus a try! It's something a little different, and jam packed with good nutrition.
kellie@foodtoglow says
Looks and sounds fantastic. I do a similar-ish one with butternut squash and almond butter, but with terrible pictures! Yours look so vibrant and utterly dippable. And are those the same kind of crackers you sent me a while back? Loved those! I hope you had a great day on Monday. I was thinking about you! Enjoy your two Thanksgivings 😉
Katie Trant says
Good eye, those are the same crackers indeed! They're still my favourite, though I may have found a contender for a close tie. Say the word and I'll send another box any time!
Francoise La Prune says
I love hummus and was never thinking of making a pumpkin one. Really nice! Love as well your post about how to process a pumpkin. Great source of inspiration! Thanks a lot! 🙂
Katie Trant says
Thanks Francoise! The pumpkin hummus is delicious and a great in-season fix. I hope you try it out!
Anna says
Soooo good!
Katie Trant says
🙂